Macadamia Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries bubbling beneath a golden, crunchy topping is one of those desserts that makes the whole kitchen smell incredible, and this crisp delivers exactly that. The filling leans into the natural brightness of fresh orange zest and juice, balanced with warming cinnamon and ginger, while maple syrup keeps everything sweetened without refined sugar. Chopped pistachios give the oat topping a satisfying nuttiness and a gorgeous pop of color that makes it look almost too pretty to dig into — almost. Arrowroot starch does quiet but important work in the filling, helping those jammy cranberries set up into something scoopable rather than soupy once the crisp rests. Coconut oil binds the topping together so it bakes into proper golden clusters rather than a dusty, dry crumble. It's naturally free from the tree nut you're avoiding without any awkward substitutions — every ingredient here is pulling its weight for flavor and texture. Serve it warm straight from the baking dish, and don't skip the ten-minute rest; that's when the magic really comes together.
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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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