Wheat Free Orange-Pistachio Pear Oat Crisp
Warm, bubbling pear filling crowned with a golden, nutty crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans on fresh orange juice and zest alongside cinnamon and ginger, so every bite of tender pear carries a bright, citrusy warmth that feels a little unexpected and completely irresistible. Arrowroot starch thickens the juices naturally as it bakes, giving you that glossy, jammy texture without any wheat-based thickeners. The topping comes together with rolled oats, almond flour, and roughly chopped pistachios — no all-purpose flour anywhere in sight — so it's genuinely safe for anyone avoiding wheat rather than just a workaround that still feels like a compromise. Coconut oil and maple syrup bind everything into loose, craggy clusters that bake up deeply golden and satisfyingly crunchy. Let it rest for a few minutes after it comes out of the oven and the filling will set up beautifully, making it easy to scoop into bowls and serve warm — ideally with a generous spoonful of something cold and creamy on top.
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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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