Celery Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange zest, and a crunchy pistachio-oat topping come together in a dessert that feels festive enough for a holiday table but easy enough for a random Tuesday night. The filling gets its glossy, jammy texture from arrowroot starch and fresh orange juice, which means no cornstarch slurries or fussy thickening techniques — just stir, pour, and bake. Chopped pistachios woven through the oat topping add a buttery richness and satisfying crunch that takes this well beyond a standard fruit crisp. Coconut oil and maple syrup bind the topping into those irresistible golden clusters that everyone fights over. Every single ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved. Let it rest for a few minutes after it comes out of the oven and the bubbling cranberry filling will settle into something thick, saucy, and absolutely spoonable. Serve it warm straight from the baking dish, ideally with a scoop of vanilla ice cream melting into the cracks.
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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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