Low Sodium Orange-Pistachio Cranberry Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low Sodium Orange-Pistachio Cranberry Oat Crisp

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Ingredients

6 servings

For the filling

12 oz (about 3 cups) fresh or frozen cranberries
Ocean Spray Cranberries Twin Lake Cranberry Co. Fresh Cranberries Ocean Spray Fresh Cranberries, 2 pound Simple Truth Organic™ Fresh Cranberries O Organics Organic Cranberries Prepacked Bag Fresh - 8 Oz
See all
1 large orange, zested juice and juiced (about ¼ cup juice)
3 tbsp maple syrup
1 tbsp arrowroot starch
½ tsp ground cinnamon
¼ tsp ground ginger

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
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cinnamon

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the cranberries, orange zest, orange juice, 3 tbsp maple syrup, arrowroot starch, 1/2 tsp cinnamon, and ground ginger. Stir until the cranberries are evenly coated and the starch is fully dissolved into the liquid. Transfer the filling to the prepared baking dish and spread into an even layer.

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