Sesame 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 the oven, and this crisp delivers exactly that. The filling gets its brightness from fresh orange zest and juice, with maple syrup and a touch of ginger rounding out the flavor so it tastes complex without any extra effort. Chopped pistachios in the topping add a buttery richness and a satisfying crunch that sets this apart from your standard oat crisp. Every ingredient here is naturally free from sesame — no tahini, no sesame oil, no hidden seeds to scan labels for — so you can bake with total confidence. Coconut oil and almond flour keep the topping cohesive and golden without any off-limits additions, and arrowroot starch does a beautiful job thickening the jammy cranberry base as it cools. It comes together in one bowl for the filling and one for the topping, which means cleanup is as easy as the recipe itself. Serve it warm straight from the baking dish and watch it disappear.
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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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