Mushroom Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright citrus, and crunchy pistachios come together in a bubbling, golden crisp that feels festive enough for a holiday table but easy enough for a random Tuesday night. The filling gets its glossy, jammy texture from arrowroot starch and a hit of fresh orange juice and zest, while warm cinnamon and ginger round out every bite with just the right amount of spice. The topping is where things get really good — rolled oats, roughly chopped pistachios, and almond flour are bound together with maple syrup and melted coconut oil, creating those irresistible golden clusters that shatter when you dig in. Every single ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about anything sneaking into your dessert. The whole thing bakes in one dish and comes out looking like you put in far more effort than you actually did. Let it rest for ten minutes before serving so the filling tightens up into that perfect scoopable consistency, then serve it warm straight from the baking dish — no fuss, no transfer, no regrets.
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!