Vegan Orange-Pistachio Cranberry Oat Crisp
Tart cranberries bubbling beneath a golden, nutty crust is one of those desserts that feels indulgent but comes together with surprisingly humble pantry staples. Fresh orange zest and juice lift the filling with bright citrus warmth, while maple syrup brings a gentle, rounded sweetness that plays beautifully against the cranberries' natural bite. Arrowroot starch does the quiet work of thickening the filling as it cools, so every scoop holds together without any dairy or eggs needed. The topping is where things get really exciting — rolled oats, roughly chopped pistachios, almond flour, and coconut oil bake into a deeply golden, clumpy crunch that shatters just right with a spoon. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required; this is just a genuinely great crisp that happens to be completely free of animal products. 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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