Nitrate & Nitrite Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange, and crunchy pistachios come together in a bubbling, golden crisp that feels like a celebration in a baking dish. The filling gets its glossy, jammy texture from arrowroot starch rather than anything processed, and maple syrup does all the sweetening without a single additive to worry about. Every ingredient here is whole and straightforward — no cured meats, no packaged mixes, no hidden preservatives that so often sneak into store-bought desserts and even some baked goods. The topping is a satisfying jumble of rolled oats, almond flour, and roughly chopped pistachios bound together with coconut oil, and it bakes up irresistibly crunchy and deeply golden. Warm spices — cinnamon and ginger — run through both the filling and the topping, tying the whole dish together in the best possible way. Let it rest just long enough for the filling to thicken, then scoop it straight from the dish while it's still steaming. It's the kind of dessert that disappears fast and leaves everyone asking what's in it.
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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 juice 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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