Cashew Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright citrus, and a golden, crunchy topping make this one of those desserts that looks and smells impossibly good straight out of the oven. The filling comes together with fresh orange zest and juice, a touch of maple syrup, and warming cinnamon and ginger — all of it bubbling up beautifully beneath a rustic pistachio-oat crust. Chopped pistachios bring a buttery richness and satisfying crunch that makes this topping genuinely special, and since the whole recipe is built around oats, almond flour, and coconut oil, there's no need to worry about cashews sneaking in anywhere. Arrowroot starch thickens the cranberry filling naturally as it cools, so you get clean, jammy scoops rather than a soupy mess. The whole thing bakes until deeply golden and fragrant, and that ten-minute rest before serving is absolutely worth it. Whether you're feeding a crowd or just treating yourself on a cold evening, this crisp is the kind of effortless, crowd-pleasing bake you'll come back to again and again.
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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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