Xanthan Gum Free Orange-Pistachio Cranberry Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Xanthan Gum Free Orange-Pistachio Cranberry Oat Crisp

Tart cranberries, bright orange zest, and a buttery-crisp pistachio topping make this baked dessert one of those recipes that looks and tastes far more impressive than the effort involved. The filling gets its glossy, jammy texture from arrowroot starch rather than any gum-based thickener, so the whole dish comes together cleanly without a single additive you'd need to second-guess. That bubbling, ruby-red filling against the golden oat and pistachio crust is genuinely hard to resist straight out of the oven. Coconut oil and maple syrup do all the heavy lifting in the topping, binding the oats and nuts into satisfying clusters that shatter just enough when you dig in. A hit of ground ginger in the filling adds a subtle warmth that plays beautifully against the citrusy brightness of fresh orange juice and zest. Let it rest for just ten minutes after baking and the filling thickens into something scoopable and lush — perfect served warm, ideally with a generous spoonful of something cold on top.

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Ingredients

6 servings

For the filling

12 oz (about 3 cups) fresh or frozen cranberries
Ocean Spray Cranberries Twin Lake Cranberry Co. Fresh Cranberries Ocean Spray Fresh Cranberries, 2 pound Simple Truth Organic™ Fresh Cranberries O Organics Organic Cranberries Prepacked Bag Fresh - 8 Oz
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1 large orange, zested juice 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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