Vegetarian Orange-Pistachio Cranberry Oat Crisp
Tart cranberries bubbling beneath a golden, nutty oat topping — this is the kind of dessert that makes the whole kitchen smell incredible while it bakes. Fresh orange zest and juice brighten the filling beautifully, while a touch of maple syrup and warm spices like cinnamon and ginger round out the tartness without masking it. The topping comes together with rolled oats, roughly chopped pistachios, and almond flour, all bound with coconut oil and maple syrup into satisfying, crunchy clusters. Every single ingredient here is plant-based and straightforward, so there's no need to swap or second-guess anything — it's naturally meat- and egg-free without any compromise on flavor or texture. Arrowroot starch does quiet but important work in the filling, helping it thicken into a glossy, jammy consistency as the crisp cools. It's equally at home as a holiday centerpiece or a cozy weeknight treat, and it comes together in one baking dish with minimal cleanup. Serve it warm straight from the 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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