Fish Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, crunchy pistachio-oat topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The pears are tossed with fresh orange juice, orange zest, maple syrup, and a hint of ginger before baking, so every bite is bright, spiced, and naturally sweet. Arrowroot starch does the quiet work of thickening the filling into something jammy and luscious rather than watery, which makes all the difference in texture. The topping comes together with rolled oats, roughly chopped pistachios, almond flour, coconut oil, and a second hit of orange zest — it clumps just enough to bake into satisfying, craggy clusters. Everything in this recipe is straightforwardly plant-based and free from any seafood or fish-derived ingredients, so there's nothing to second-guess on the label or in the pantry. It's the kind of crowd-pleasing bake that works equally well as a dinner party dessert or a cozy weekend treat, especially with a scoop of vanilla ice cream melting into the warm edges.
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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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