Pork Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty crust — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling layers fresh pear slices with maple syrup, bright orange zest, and a touch of ginger, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping brings serious texture with rolled oats, roughly chopped pistachios, and almond flour all bound together with coconut oil and more maple syrup, so every bite has that satisfying crunch. Everything in this recipe is naturally free of pork and pork-derived ingredients — no gelatin, no lard, no hidden animal fats — just wholesome pantry staples you can feel good about. The orange zest threaded through both the filling and the topping is the quiet star here, tying the whole dish together with a citrusy lift that keeps it from feeling too heavy. It's the kind of crowd-pleasing baked dessert that works just as well at a dinner party as it does on a quiet weeknight when you need something comforting and a little special.
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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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