Homemade Cranberry Crisp
- Yield 8
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Homemade Cranberry Crisp is a dessert recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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
- 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
Method
Warm oven to 350°F. Grease 8 small ramekins, or one 9 x 9-inch baking dish with cooking spray. Keep nearby.
To Make The Cranberry Filling: Stir cranberries, brown sugar, orange juice, vanilla extract and orange zest together in a large bowl until evenly combined. Keep nearby.
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. Keep nearby.
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. Scatter evenly with the crispy oatmeal topping.
Roast for 25-30 minutes, or until the cranberries are bubbling and the topping is lightly golden. Lift from the oven and rest on a cooling rack for 5 minutes. Plate warm, topped with vanilla ice cream.
