Low Iodine Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange, and a crunchy pistachio-oat topping make this dessert one of those crowd-pleasers that looks far more impressive than the effort it actually takes. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch or any thickening agent that could introduce unwanted additives, and every ingredient here is naturally free of iodine-heavy foods like dairy, eggs, and iodized salt. Coconut oil stands in beautifully as both the greasing agent and the fat that binds the topping, while a pinch of fine sea salt keeps things balanced without the iodized variety. Maple syrup does double duty in both the filling and the crisp, adding a warm, caramel-like sweetness that plays perfectly against the cranberries' natural tartness. The orange zest and juice bring a floral citrus lift that makes the whole kitchen smell incredible while it bakes. After 35 to 40 minutes in the oven, you get bubbling ruby fruit beneath a deeply golden, nutty crust — the kind of dessert that disappears fast. Let it rest just long enough for the filling to set, then scoop it straight from the dish while it's still warm.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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