Seed Oil Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries bubbling beneath a golden, nutty crust is one of those desserts that feels both rustic and a little bit special. The filling gets bright, citrusy depth from fresh orange zest and juice, while maple syrup and warm spices round out the sharpness of the cranberries into something genuinely craveable. The topping is where things get really good — rolled oats, roughly chopped pistachios, and almond flour come together with coconut oil and maple syrup into irresistible clumps that bake up crispy and deeply golden. Coconut oil is the only fat used here, which means there are no industrial vegetable or seed oils hiding anywhere in the dish — just a clean, whole-food ingredient list from start to finish. That kind of transparency is surprisingly hard to find in store-bought crisps and crumbles, where canola or soybean oil often sneaks into the topping mix. Arrowroot starch thickens the filling naturally as it cools, so you get that perfect jammy texture without any mystery additives. Let it rest those ten minutes before you dig in — the filling tightens up beautifully and the whole thing scoops out cleanly. Serve it warm straight from the baking dish and don't be surprised when people ask for seconds.
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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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