Turkey Free Orange-Pistachio Pear Oat Crisp
Juicy spiced pears bubbling beneath a golden, crunchy oat-and-pistachio crown — this dessert is the kind of thing that makes a whole kitchen smell incredible. Fresh orange juice and zest run through both the filling and the topping, giving every bite a bright citrus lift that plays beautifully against the warm cinnamon and ginger. Arrowroot starch quietly does its job in the filling, thickening those pear juices into something glossy and jammy rather than watery and loose. The topping comes together with rolled oats, almond flour, chopped pistachios, maple syrup, and melted coconut oil — no animal products anywhere in the dish, which makes it a genuinely crowd-pleasing option for mixed gatherings where dietary needs vary. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels for hidden poultry-derived additives or broth-based flavorings that sometimes sneak into packaged dessert mixes. The loose, uncompressed topping bakes into deep golden clusters with real crunch, so the contrast between that crisp layer and the tender fruit underneath is exactly what a good crisp should deliver. Let it rest for a few minutes after it comes out of the oven and the filling sets up perfectly — serve it as-is or with a scoop of your favorite frozen dessert alongside.
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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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