Turmeric Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit filling beneath a shatteringly crisp, golden topping — 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, orange zest, a touch of maple syrup, and gentle warming spices before being blanketed in a nutty oat crumble packed with chopped pistachios and almond flour. The coconut oil binds everything into satisfying, crunchy clusters that toast up beautifully without any butter or refined sugar. For anyone avoiding turmeric, this recipe is naturally free of it — no hidden spice blends, no curry-adjacent shortcuts, just clean, straightforward ingredients you can read at a glance. The arrowroot starch does quiet, essential work thickening the pear juices into a glossy, jammy filling that holds together when you scoop it. That double hit of orange zest in both the filling and the topping gives the whole dish a bright, citrusy lift that keeps it from feeling heavy. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut 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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