Nutmeg Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange zest, 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 rather than anything heavy or starchy, while maple syrup adds a gentle sweetness that lets the cranberries stay bold and a little tangy. Cinnamon and ginger do all the warm-spice lifting here — no nutmeg in sight, which means anyone sensitive to that particular spice can dig in without a second thought. The topping is genuinely one of the best parts: rolled oats and roughly chopped pistachios toast up into something deeply crunchy and nutty, held together with coconut oil and just enough almond flour to give it body. Watching that filling bubble up through the golden crust at the edges is one of those small kitchen moments that makes the whole house smell incredible. Let it rest for ten minutes after it comes out of the oven and the filling thickens into something scoopable and rich. Serve it warm straight from the baking dish — no fuss, no extra plating required.
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!