Walnut Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy topping is one of those desserts that makes the whole kitchen smell incredible — and this version delivers that cozy magic with a bright citrus twist. Fresh orange juice and zest weave through both the filling and the topping, giving every bite a sunny lift that plays beautifully against the cinnamon and ginger. Instead of walnuts, roughly chopped pistachios bring a buttery, slightly sweet crunch that honestly works even better here — they toast up beautifully in the oven and add a gorgeous pop of color to the finished dish. Almond flour and rolled oats round out the topping, binding everything together with coconut oil and maple syrup into satisfying, crumbly clusters. Arrowroot starch in the filling does the quiet work of thickening those pear juices into a glossy, jammy sauce that holds together perfectly once the crisp rests for a few minutes out of the oven. It's the kind of dessert that looks impressive but comes together with two bowls and a baking dish — no special equipment, no fuss.
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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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