Seeds Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit filling beneath a golden, crunchy topping — this pear crisp is the kind of dessert that makes the whole kitchen smell incredible. Ripe pears are tossed with fresh orange juice, orange zest, maple syrup, and warming spices before being blanketed in a topping of rolled oats, chopped pistachios, almond flour, and coconut oil. The combination of citrus brightness and toasty nuts against the soft, jammy pears is genuinely hard to beat. Arrowroot starch thickens the filling as it bakes, so you get that perfect, glossy fruit layer rather than a watery puddle. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit — every ingredient is straightforwardly seed-free, with nuts and oats doing all the heavy lifting in the topping. No sunflower oil, no sesame, no poppy or chia — just clean, wholesome pantry staples that come together beautifully. Let it rest for a few minutes after it comes out of the oven and serve it as-is or with your favorite dairy-free scoop on top.
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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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