Cranberry Crisp Recipe

Cranberry Crisp Recipe

How To Make Cranberry Crisp

Make use of your cranberries at home and turn it into an irresistible cranberry crisp with crispy oatmeal on top that is perfect for a holiday dessert.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



For the cranberry filling:

  • 24ozfresh cranberries
  • cuppacked brown sugar
  • ½cupfreshly-squeezed orange juice
  • 1tspvanilla extract
  • orange zest

For the crispy oatmeal topping

  • 1cupold-fashioned oats
  • ½cupchopped nutspecans, walnuts, almonds, or pistachios
  • ½cuppacked brown sugar
  • cupmelted butter or coconut oil
  • ¼cupflouror almond meal
  • salt and ground cinnamon


  1. Preheat oven to 350 degrees F.  Grease 8 small ramekins, or one 9×9-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 or pour the cranberry filling into the baking pan in an even layer. Sprinkle evenly with the crispy oatmeal topping.

  5. Bake for 25 to 30 minutes or until the cranberries are bubbling and the topping is lightly golden. 

  6. Remove from the oven and rest on a cooling rack for 5 minutes.  Serve warm, topped with vanilla ice cream.


  • Calories: 280.98kcal
  • Fat: 11.49g
  • Saturated Fat: 6.86g
  • Monounsaturated Fat: 2.75g
  • Polyunsaturated Fat: 1.11g
  • Carbohydrates: 44.71g
  • Fiber: 4.82g
  • Sugar: 28.88g
  • Protein: 3.00g
  • Sodium: 307.34mg
  • Calcium: 41.33mg
  • Potassium: 192.03mg
  • Iron: 1.08mg
  • Vitamin A: 3.41µg
  • Vitamin C: 15.29mg
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