Mustard Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden crunch of oats and pistachios — this is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears get tossed with fresh orange juice, orange zest, maple syrup, and a touch of ginger before being blanketed in a toasty oat-and-pistachio topping that crisps up beautifully in the oven. Arrowroot starch thickens the filling just enough so every spoonful holds together without turning gluey or starchy. The topping comes together with coconut oil and almond flour, giving it a slightly nutty, lightly sweet crunch that pairs perfectly with the soft, spiced pears underneath. For anyone navigating mustard-free eating, this recipe is a natural fit — every ingredient is straightforward, whole, and free from the condiments, spice blends, or packaged shortcuts where mustard so often hides. It's the kind of crowd-pleasing bake that works just as well for a casual weeknight treat as it does for a dinner party dessert, especially served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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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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