Pork Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange zest, and a crunchy pistachio-oat topping come together in a dessert 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 and fresh orange juice, while maple syrup adds a gentle sweetness that lets the cranberries stay bold and tangy. Chopped pistachios woven through the oat topping bring a buttery richness and satisfying crunch that makes every spoonful genuinely exciting. Coconut oil binds the topping beautifully, so it bakes up golden and crisp without any butter or animal fats — meaning this one is naturally free of pork and pork-derived ingredients without any substitutions or workarounds required. Everything comes together in two bowls and one baking dish, which means cleanup is minimal and the reward is enormous. Let it rest just long enough for the filling to thicken, then scoop it warm straight from the dish — ideally with a generous pour of coconut cream or a scoop of vanilla ice cream alongside.
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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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