Vegetarian Orange-Pistachio Pear Oat Crisp
Warm, bubbling fruit filling topped with a golden, nutty crunch — this pear crisp is the kind of dessert that makes the whole kitchen smell incredible while it bakes. Ripe pears are tossed with fresh orange juice, orange zest, maple syrup, and a touch of ginger before being blanketed in a topping of rolled oats, roughly chopped pistachios, almond flour, and coconut oil. The arrowroot starch in the filling does quiet, important work — it thickens those juices into a glossy, jammy sauce that holds together beautifully once the crisp rests for a few minutes out of the oven. Every single ingredient here is plant-based, so there's no need to swap or substitute a thing to keep it meat- and egg-free. The pistachio and orange combination gives this crisp a slightly sophisticated edge that sets it apart from a standard apple version, without adding any extra effort. It's the kind of recipe that works just as well for a casual weeknight treat as it does for a dinner party dessert, especially with a scoop of vanilla ice cream or a dollop of whipped cream 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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