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Cranberry Crisp

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 -10 servings 1x

Description

This easy Cranberry Crisp recipe can be made in a large baking dish or in individual ramekins.  Feel free to use your favorite kind of sweetener in place of brown sugar, if you’d like!


Scale

Ingredients

Cranberry Filling Ingredients:

  • 24 ounces (about 6 cups) fresh cranberries
  • 2/3 cup packed brown sugar
  • 1/2 cup freshly-squeezed orange juice
  • 1 teaspoon vanilla extract
  • zest of one orange

Crispy Oatmeal Topping Ingredients:

  • 1 cup old-fashioned oats
  • 1/2 cup chopped nuts (pecans, walnuts, almonds, pistachios…you pick!)
  • 1/2 cup packed brown sugar
  • 1/3 cup melted butter or coconut oil
  • 1/4 cup flour (or almond meal)
  • pinch of salt and ground cinnamon

Instructions

  1. Preheat oven to 350°F.  Grease 8 small ramekins, or one 9 x 9-inch baking dish with cooking spray.  Set aside.
  2. To Make The Cranberry Filling: Stir cranberries, brown sugar, orange juice, vanilla extract and orange zest together in a large bowl until evenly combined.  Set aside.
  3. To Make The Crispy Oatmeal Topping: Stir oats, nuts, brown sugar, melted butter, flour (or almond meal), salt and cinnamon together in a separate large bowl until evenly combined.  Set aside.
  4. Portion the cranberry filling evenly into the 8 ramekins (roughly 3/4 cup each), or pour the cranberry filling into the baking pan in an even layer.  Sprinkle evenly with the crispy oatmeal topping.
  5. Bake for 25-30 minutes, or until the cranberries are bubbling and the topping is lightly golden.  Remove from the oven and rest on a cooling rack for 5 minutes.  Serve warm, topped with vanilla ice cream.