BHA & BHT Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange zest, crunchy pistachios, and warmly spiced oats come together in a bubbling, golden crisp that feels like a celebration in a baking dish. The filling gets its glossy, jammy texture from arrowroot starch rather than any processed thickener, and maple syrup does all the sweetening from top to bottom — no refined sugars or synthetic additives anywhere in sight. That matters more than it might seem, because many packaged desserts and even store-bought granola toppings quietly contain preservatives like BHA and BHT to extend shelf life. Every ingredient here is whole and straightforward, so you know exactly what you're eating. Coconut oil binds the oat-and-pistachio topping into irresistible golden clusters that shatter just enough when you dig in, giving way to the tangy, citrus-kissed cranberry layer underneath. It's the kind of dessert that looks impressive straight from the oven but comes together with two bowls and minimal fuss. Let it rest just long enough for the filling to thicken, then serve it warm and watch it disappear.
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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 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
- 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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