Pecan Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, crunchy oat crust — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Ripe pears are tossed with fresh orange juice, orange zest, maple syrup, and warm spices before being blanketed in a topping built from rolled oats, chopped pistachios, almond flour, and coconut oil. The pistachios bring a buttery, slightly sweet crunch that pairs beautifully with the citrus-kissed pears, and the whole thing comes together without a single pecan in sight — no substitutions needed, no ingredients to pick around. Arrowroot starch thickens the filling as it bakes, so you get those gorgeous bubbling edges and a jammy, cohesive base rather than a watery mess. The topping is scattered loosely over the fruit rather than packed down, which means it bakes up light and crispy instead of dense. A short rest after it comes out of the oven lets everything settle into the perfect scoopable texture. Serve it as-is or with a dollop of something creamy on top — either way, it 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
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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