High Fructose Corn Syrup Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a crunchy, golden layer of oats and pistachios — this is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its sweetness from maple syrup and a bright hit of fresh orange juice and zest, while arrowroot starch helps it set into that perfect jammy consistency. The topping comes together with rolled oats, roughly chopped pistachios, almond flour, and coconut oil, giving you serious crunch without a drop of corn syrup anywhere in the dish. That matters more than it might seem — conventional crisps and store-bought toppings are notorious for sneaking in sweeteners you didn't ask for, but every ingredient here is straightforward and easy to verify. The pistachio and orange combination is genuinely unexpected in the best way, adding a nutty richness and citrusy lift that takes this well beyond a basic fruit crisp. It bakes up beautifully in a 9x13 dish and rests just long enough for the filling to thicken before you dig in.
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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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