Barley Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange, warm spice, and a buttery-crisp pistachio topping — this dessert hits every note you want from a fruit crisp without a single grain of barley anywhere near it. The filling comes together with fresh citrus zest and juice, maple syrup, and arrowroot starch, which thickens everything into a glossy, jammy base as it bubbles away in the oven. For the topping, rolled oats, almond flour, and roughly chopped pistachios create that irresistible golden crunch that makes a crisp worth making in the first place. Many store-bought desserts and packaged baking mixes sneak in barley malt or barley flour, so baking from scratch with a straightforward ingredient list like this one is genuinely the easiest way to stay safe. The coconut oil and maple syrup bind the topping beautifully, so it clumps into satisfying clusters rather than turning dusty or flat. After about 35 to 40 minutes in the oven, the edges will be bubbling and the topping will be deep golden — let it rest just long enough for the filling to set, then serve it warm straight from the dish.
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Learn more →Ingredients
6 servings
For the filling
- 12 oz (about 3 cups) fresh or frozen cranberries
- 1 large orange, zested 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
- 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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