Yeast Free Orange-Pistachio Cranberry Oat Crisp
Tart cranberries, bright orange, and a buttery-crisp pistachio topping — this is the kind of dessert that makes a whole kitchen smell incredible while it bakes. The filling comes together with fresh citrus zest and juice, a touch of maple syrup, and arrowroot starch to thicken everything into a glossy, jammy base that bubbles up beautifully around the edges. The topping is all rolled oats, chopped pistachios, almond flour, coconut oil, and warm cinnamon — nothing that would raise a flag for anyone avoiding yeast, which can hide in surprising places in store-bought crumbles and baked goods. Every single ingredient here is naturally free of it, so you can dig in without second-guessing the label. The contrast of the soft, tangy cranberry filling against the crunchy, golden topping is genuinely hard to beat. It rests for just ten minutes after coming out of the oven, giving the filling time to set into something scoopable and rich. Whether you serve it as a weeknight treat or bring it to a holiday table, it disappears 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 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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