Soy Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, nutty crust — this fruit crisp is the kind of dessert that makes the whole kitchen smell incredible. Fresh orange juice and zest weave a bright citrus thread through the cinnamon-and-ginger filling, while a generous handful of roughly chopped pistachios gives the topping a satisfying crunch and a slightly buttery richness. Coconut oil and maple syrup bind the oat-pistachio layer together naturally, so every ingredient here is straightforward and easy to verify — no hidden additives or processed sauces to second-guess. Arrowroot starch thickens the pear filling as it bakes, so you get that glossy, jammy texture without anything starchy or suspicious lurking in the mix. The topping goes on loose and uncompressed, which is the secret to getting those irresistible craggy, caramelized clusters on top. It comes out of the oven deeply golden and bubbling at the edges, and that ten-minute rest before serving makes all the difference for a filling that holds together beautifully in the dish. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that genuinely feels like a special occasion.
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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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