Walnut 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 leans into bright citrus — fresh orange zest and juice balance the cranberries' sharpness beautifully, while maple syrup and warm spices tie everything together. Instead of walnuts, the topping gets its hearty crunch from roughly chopped pistachios and rolled oats, so you're not missing a thing in the texture department. Almond flour and coconut oil bind the topping into those irresistible golden clusters that shatter when you dig in with a spoon. Arrowroot starch does quiet, clever work in the filling, thickening those jammy cranberry juices into something glossy and spoonable as the crisp cools. The whole thing comes together in one baking dish with minimal prep, making it just as weeknight-friendly as it is impressive enough for a holiday table. Serve it warm straight from the dish and don't be surprised when people go back 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 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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