Low Iodine Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit crisps are one of those desserts that feel indulgent but come together with almost no effort, and this one delivers on every front. Juicy pears are tossed with fresh orange juice, bright zest, and a touch of maple syrup before getting blanketed in a golden, crunchy topping of rolled oats, chopped pistachios, and almond flour. The whole thing is sweetened naturally with maple syrup and brought together with melted coconut oil — no butter, no dairy, no iodized salt anywhere in the recipe. That matters because many classic crisp recipes lean on salted butter or dairy-based additions that can complicate things when you're watching iodine intake; here, every ingredient is straightforwardly plant-based and whole. The arrowroot starch in the filling does quiet, brilliant work, thickening those pear juices into something almost jammy as it bakes. A hint of ginger and cinnamon weaves through both layers, and the pistachio-orange combination gives the topping a slightly exotic, nutty depth that makes this feel far fancier than the ingredient list suggests. Let it rest just long enough for the filling to set, then scoop it warm — it's the kind of dessert that disappears 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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