Pecan Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries bubbling beneath a golden, crunchy topping is one of the most satisfying things to pull out of an oven, and this crisp delivers exactly that. The filling leans into bright citrus — fresh orange zest and juice balance the cranberries' sharpness beautifully — while maple syrup and warm spices tie everything together. Instead of the more common pecan topping you'd find in a lot of fruit crisps, this one uses roughly chopped pistachios for a buttery, slightly earthy crunch that honestly works even better with cranberry. Almond flour and rolled oats round out the topping so every bite has real texture and substance. Coconut oil binds it all together without any dairy, making this a naturally wholesome dessert that doesn't feel like a compromise. The arrowroot starch in the filling does quiet, important work — it thickens those jammy cranberry juices into something glossy and spoonable rather than watery. Let it rest for ten minutes before you dig in, and serve it warm straight from the baking dish for maximum cozy effect.
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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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