
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.
Serves:
Ingredients
For the cranberry filling:
- 24ozfresh cranberries
- â…”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
- â…“cupmelted butter or coconut oil
- ¼cupflouror almond meal
- salt and ground cinnamon
Instructions
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Preheat oven to 350 degrees F. Grease 8 small ramekins, or one 9×9-inch baking dish with cooking spray. Set aside.
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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.
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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.
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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.
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Bake for 25 to 30 minutes or until the cranberries are bubbling and the topping is lightly golden.Â
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Remove from the oven and rest on a cooling rack for 5 minutes. Serve warm, topped with vanilla ice cream.
Nutrition
- Calories:Â 280.98kcal
- Fat:Â 11.49g
- Saturated Fat:Â 6.86g
- Monounsaturated Fat:Â 2.75g
- Polyunsaturated Fat:Â 1.11g
- Carbohydrates:Â 44.71g
- Fiber:Â 4.82g
- Sugar:Â 28.88g
- Protein:Â 3.00g
- Sodium:Â 307.34mg
- Calcium:Â 41.33mg
- Potassium:Â 192.03mg
- Iron:Â 1.08mg
- Vitamin A: 3.41µg
- Vitamin C:Â 15.29mg
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