Gluten Free Orange-Pistachio Pear Oat Crisp
Juicy spiced pears bubbling beneath a golden, nutty oat topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on fresh orange juice, zest, warm cinnamon, and ginger to give the pears a bright, aromatic depth, while arrowroot starch thickens everything into a glossy, jammy base that holds together beautifully when scooped. The topping is where things get really interesting: rolled oats, roughly chopped pistachios, and almond flour come together with coconut oil and maple syrup to form irresistible golden clusters that shatter slightly with every spoonful. Because the whole thing is built from naturally wheat-free ingredients — no flour swaps or specialty blends required — it sidesteps the gummy or gritty textures that can plague gluten-free baking. Everything here just works on its own terms. It bakes up in a single 9x13 dish, which means minimal cleanup and maximum payoff for a crowd or a cozy night in. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and watch it disappear fast.
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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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