Lupin Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping is one of those desserts that makes the whole kitchen smell incredible — and this version delivers that in a big way. The filling leans into bright citrus notes from fresh orange juice and zest, balanced by cinnamon and ginger, while arrowroot starch pulls everything together into a glossy, jammy base that isn't watery or loose. 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 create a crisp that's nutty, fragrant, and genuinely satisfying. Lupin flour has quietly made its way into a surprising number of packaged baking mixes and gluten-free products, so it's reassuring to work from scratch with a short list of straightforward ingredients you can actually verify. Every component here is naturally free of that legume, so there's no need to scrutinize labels or second-guess substitutions. This is the kind of fruit crisp that works equally well as a weeknight dessert or a centerpiece dish for a dinner party — elegant enough to impress, simple enough to pull off without stress. Serve it warm with a scoop of your favorite 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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