Dairy Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange zest, and a golden, nutty oat topping — this dessert hits every note you want from a fruit crisp without a single drop of butter or cream in sight. The filling gets its glossy, jammy texture from arrowroot starch and fresh orange juice, so it thickens beautifully as it cools without any dairy-based thickeners. Coconut oil does all the heavy lifting in the topping, binding the rolled oats, chopped pistachios, and almond flour into irresistible clusters that bake up deeply golden and crunchy. Maple syrup sweetens both layers naturally, which means the whole thing comes together with pantry staples that are easy to keep on hand. The combination of pistachios and almond flour gives the crisp a richness that makes it feel genuinely indulgent — nobody at the table will be thinking about what's missing. It's the kind of dish that looks impressive straight from the baking dish but requires almost no effort to pull off, making it perfect for a weeknight treat or a holiday table alike.
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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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