Rice Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, nutty crunch — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Ripe pears get tossed with fresh orange juice, zest, warming spices, and a touch of maple syrup before being blanketed in a topping built from rolled oats, chopped pistachios, and almond flour. The combination of citrus brightness and toasty pistachio is genuinely unexpected in the best way. Arrowroot starch thickens the filling naturally as it bakes, so you get that gorgeous, jammy texture without any grain-based thickeners sneaking in. Coconut oil binds the topping into satisfying clusters that crisp up beautifully in the oven — no butter, no rice flour, no fillers needed. Every single component is straightforward and whole-food, which means you can feel good about what's going into the dish. Serve it warm with a scoop of your favorite ice cream or a dollop of whipped 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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