Brazil Nut Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange zest, and a buttery-crisp pistachio oat topping come together in a dessert that feels both rustic and a little bit fancy. The filling gets its glossy, jammy texture from arrowroot starch and fresh orange juice, while maple syrup adds just enough sweetness to balance the cranberries' natural bite. Coconut oil binds the oat and almond flour topping into irresistible golden clusters that shatter slightly with every spoon. Because the recipe relies entirely on nuts like pistachios and almonds rather than any tree nuts you might be avoiding, it's a genuinely worry-free bake — no label-scanning required. The whole thing bakes until the edges are bubbling and the top is deeply golden, filling your kitchen with warm cinnamon and citrus aromas that are almost impossible to resist. Letting it rest for ten minutes before serving is the hardest part, but it gives the filling time to thicken into that perfect scoopable consistency. Serve it straight from the baking dish, warm, and ideally with something cold and creamy on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!