Peanut Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty oat topping — this crisp is the kind of dessert that makes your kitchen smell absolutely incredible. The filling leans into bright citrus notes from fresh orange juice and zest, balanced by cinnamon and ginger, while arrowroot starch pulls it all together into a glossy, jammy base that isn't watery or loose. Pistachios do the heavy lifting in the topping, adding a buttery crunch and a gorgeous green fleck throughout the golden oat crust. Almond flour and coconut oil bind everything without a drop of butter or any peanut-derived ingredient in sight, so you can serve it confidently to anyone avoiding peanuts. Store-bought crisps and granola toppings can be a minefield of shared-facility warnings, but making this from scratch means you know exactly what went into the bowl. It comes together in one baking dish with two simple mixing bowls and no special equipment — just real, whole ingredients and a hot oven. Serve it warm with a scoop of your favorite ice cream or a drizzle of coconut 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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