Shellfish Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping is the kind of dessert that makes a kitchen smell absolutely incredible. The filling layers fresh orange juice and zest with cinnamon and ginger, while arrowroot starch pulls everything together into a glossy, jammy base that holds its shape beautifully when scooped. The topping is where things get really interesting — rolled oats, roughly chopped pistachios, almond flour, and coconut oil come together into irresistible clusters that bake up deep golden and satisfyingly crisp. Because every single ingredient here is naturally free from shellfish and ocean-derived additives, there's no label-reading required and no hidden surprises lurking in a store-bought mix. This is the kind of wholesome, plant-based dessert that works just as well for a casual weeknight as it does for a dinner party centerpiece. Serve it straight from the baking dish with a scoop of vanilla ice cream or a drizzle of 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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