Pescatarian Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright citrus, and a buttery-crisp pistachio topping — this dessert hits every note you want from a cold-weather bake. The filling leans on fresh orange zest and juice alongside a touch of maple syrup and warming spices, so the cranberries soften into something jammy and deeply fragrant without ever tasting one-dimensional. Arrowroot starch does the quiet work of thickening everything into a glossy, spoonable filling that holds together beautifully once it rests. The topping is where things get really good: rolled oats, roughly chopped pistachios, almond flour, coconut oil, and cinnamon come together into a crumbly, golden layer that shatters just enough with every spoonful. Everything here is naturally plant-based, so it fits effortlessly into a pescatarian table without any substitutions or workarounds — just straightforward, wholesome ingredients doing exactly what they should. It bakes up in a single dish and serves straight from the oven, which makes it as practical as it is impressive for a dinner party or a quiet weeknight treat.
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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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