Mustard Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright citrus, and a buttery-golden oat crumble — this dessert hits every note you want from a cozy baked crisp without a single complicated step. The filling leans on fresh orange zest and juice to balance the cranberries' natural sharpness, while a touch of maple syrup and warming spices tie everything together beautifully. Arrowroot starch does the quiet work of thickening the bubbling fruit layer so it sets into something scoopable and luscious rather than watery. The topping is where things get really exciting — chopped pistachios add a satisfying crunch and a slightly nutty richness that makes this feel genuinely special. Every ingredient here is naturally free from mustard in any form, so there's no label-scanning or substitution stress involved, just straightforward cooking with a clean pantry. The whole thing bakes until deeply golden and fragrant, and that ten-minute rest before serving is genuinely worth the wait. Spoon it warm into a bowl and you've got a dessert that tastes far more impressive than the effort it took to make.
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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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