Pescatarian 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. Ripe pears are tossed with fresh orange juice, orange zest, maple syrup, and a touch of ginger before being blanketed in a golden, clumping topping of rolled oats, chopped pistachios, and almond flour. The arrowroot starch in the filling does quiet, important work — it thickens those pear juices into something glossy and jammy rather than watery, so every scoop holds together beautifully. Coconut oil binds the topping and helps it bake into deep, crunchy clusters that shatter just slightly when you dig in. The pistachio-orange combination gives the whole thing a brightness that feels a little unexpected and completely irresistible. Every ingredient here is naturally plant-based and free of meat or fish, so it fits a pescatarian table without any substitutions or workarounds — it's just a genuinely great dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream and watch it disappear.
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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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