Citric Acid Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pears beneath a golden, nutty crust — this is the kind of dessert that makes the whole kitchen smell like a hug. The filling leans on fresh orange juice and zest for brightness, which means you get that citrusy lift without relying on any processed citric acid additives that sneak into so many packaged sweets. Arrowroot starch thickens the pear juices into a glossy, jammy layer that holds together beautifully once it rests. The topping is a satisfying mix of rolled oats, roughly chopped pistachios, and almond flour, all brought together with maple syrup and melted coconut oil for a crisp that clusters and crunches in the best way. Every ingredient here is whole and straightforward, so there's no guesswork about what's actually in your bowl. It's naturally sweetened, deeply fragrant, and genuinely impressive for how little effort it takes to pull together.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs ripe but firm pears (about 5 medium), peeled, cored, and sliced ¼-inch thick
- 2 tbsp maple syrup
- 1 tbsp fresh orange juice
- 1 tsp orange zest
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup raw pistachios, roughly chopped
- ¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp orange zest
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the sliced pears, 2 tbsp maple syrup, orange juice, 1 tsp orange zest, 1/2 tsp cinnamon, ground ginger, and arrowroot starch. Toss until the pears are evenly coated, then spread them in an even layer in the prepared baking dish.
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