Gluten Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries bubbling beneath a golden, nutty crust is one of the most satisfying things to pull out of the oven, and this crisp delivers exactly that kind of cozy, crowd-pleasing magic. The filling gets brightness from fresh orange zest and juice, warmth from cinnamon and ginger, and just enough maple syrup to balance the cranberries' natural tartness — arrowroot starch does the quiet work of pulling it all into a luscious, jammy base. The topping is where things get really interesting: rolled oats, roughly chopped pistachios, and almond flour come together with coconut oil and maple syrup into irresistible golden clusters. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing — it's just a genuinely delicious dessert that happens to work for gluten-free tables. Crisps can sometimes feel like a consolation prize compared to a proper pie, but the pistachio-almond topping here is so crunchy and flavorful that it stands on its own merits entirely. Let it rest for a few minutes after baking so the filling thickens up, then serve it warm straight from the dish — no fuss, no plating required.
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 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!