MSG Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright citrus, and a buttery-golden oat topping come together in a dessert that feels festive enough for a holiday table but easy enough for a random Tuesday night craving. The filling leans on fresh orange zest and juice to balance the cranberries' natural bite, with maple syrup adding warmth and arrowroot starch thickening everything into a glossy, jammy base as it bakes. Chopped pistachios woven through the topping bring a satisfying crunch and a subtle nuttiness that makes every spoonful interesting. Because every ingredient here is whole and unprocessed — oats, coconut oil, almond flour, spices — there are no hidden flavor enhancers or additive-laden shortcuts to worry about. That matters more than people realize with packaged dessert mixes and store-bought crisps, which often sneak in ingredients you'd never expect in something this simple. The whole thing bakes until the topping is deeply golden and the filling bubbles up around the edges, filling your kitchen with the kind of cinnamon-ginger aroma that makes everyone wander in asking when it'll be ready. Let it rest just ten minutes before serving and the filling sets into something scoopable, rich, and genuinely hard to stop eating.
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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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