Turmeric Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange, 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 body from arrowroot starch rather than cornstarch or flour, which means it sets up beautifully without any fuss — just glossy, bubbling fruit that thickens perfectly as it cools. Fresh orange zest and juice do a lot of heavy lifting here, cutting through the tartness of the cranberries and giving the whole dish a citrusy brightness that makes every bite feel alive. The topping is where things get really good: rolled oats, roughly chopped pistachios, almond flour, and coconut oil bake into a deeply golden, nutty crust with just the right amount of crunch. Every single ingredient in this recipe is naturally free of turmeric, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from the start. Serve it warm straight from the baking dish and watch it disappear fast.
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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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