Description
This Cranberry Orange Pecan Crisp blends tart cranberries, zesty orange, and crunchy pecans for the perfect warm dessert. The buttery oat topping complements the tangy fruit base, creating a golden, bubbling treat ideal for holidays or cozy evenings.
Ingredients
- 4 cups fresh cranberries (or frozen, no need to thaw)
- 1/2 cup orange juice (or lemon juice for sharper flavor)
- 1 tbsp orange zest (or 1/2 tbsp dried orange peel)
- 3/4 cup granulated sugar (or coconut sugar or honey)
- 1/2 cup brown sugar, packed (or maple syrup or monk fruit sweetener)
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1 cup old-fashioned oats (or quick oats)
- 1/2 cup unsalted butter, cold and cubed (or coconut oil or vegan butter)
- 1 cup chopped pecans (or walnuts or almonds)
- 1 tsp ground cinnamon (or pumpkin spice)
- 1 tsp vanilla extract (or almond extract)
- 1/4 tsp salt (or sea salt)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
2. Mix cranberries, orange juice, orange zest, granulated sugar, and vanilla extract in a large bowl until the fruit is evenly coated.
3. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt.
4. Add the cold butter cubes to the dry ingredients and mix with your hands until the mixture becomes crumbly.
5. Stir in the chopped pecans to the crumb topping.
6. Spread the cranberry mixture evenly into the prepared baking dish.
7. Sprinkle the oat and pecan topping evenly over the cranberry layer.
8. Bake for 40 minutes or until the topping is golden and the filling is bubbling around the edges.
9. Remove from oven and allow to cool for 10 minutes before serving.
10. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
For best results, serve this crisp warm.
Store leftovers in the refrigerator for up to 5 days.
Reheat in the oven at 325°F to restore crispiness.
Top with vanilla ice cream or Greek yogurt for added flavor and balance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pan
- Calories: 280
- Sugar: 24g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg