Xanthan Gum Free Orange-Pistachio Pear Oat Crisp
Warm spiced pears bubbling beneath a golden, crunchy crown of pistachios and oats — this is the kind of dessert that makes a whole kitchen smell incredible. The filling gets its silky, jammy texture from arrowroot starch rather than any gum-based thickener, so it sets up beautifully without anything artificial or hard to source. Bright orange zest woven through both the filling and the topping ties every bite together, while the pistachios add a rich, buttery crunch that feels genuinely special. Almond flour and coconut oil keep the topping cohesive and crisp without needing any binders, which means the whole dish comes together from ingredients you can feel good about. It's naturally sweetened with maple syrup throughout, so the flavor is warm and rounded rather than sharp or overly sweet. This is the kind of crowd-pleasing baked fruit crisp that works just as well on a weeknight as it does at a dinner party, and nobody will ever guess it was built around a specific dietary need.
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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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