Cranberry Orange Pecan Crisp

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I first made this Cranberry Orange Pecan Crisp on a chilly November afternoon and it immediately became the dessert I reach for when I want something bright, cozy, and effortless. Tart fresh cranberries simmered in orange juice and sugar create a jewel-toned, slightly saucy fruit base, while a buttery oat-pecan topping bakes up crunchy and fragrant. It’s a simple dessert for holiday dinners, weekend brunches, or anytime you want a warm, fruit-forward finish without fuss. If you love baked cranberry treats, you might also enjoy this cranberry orange bread as another citrus-cranberry option: cranberry orange bread.

Why you’ll love this dish

This crisp balances bright acidity and sweet warmth—cranberries give zing, orange adds aromatic lift, and pecans bring toasty depth. It’s fast to assemble, requires only pantry-friendly staples, and scales easily for a small family or a potluck crowd. Make it when you want a holiday-style dessert without the full-time commitment of a pie, or serve it warm at breakfast with a scoop of yogurt.

"A delightful mix of tart cranberry and sunny orange with a crunchy pecan crumble—perfect for holiday gatherings and weeknight indulgence."

Beyond taste, it’s economical (cranberries and oats go a long way), kid-friendly once topped with ice cream, and adaptable for dietary needs. If you’re exploring other cranberry-forward desserts, this also pairs nicely on a menu that includes something more elaborate like a bundt cake: cranberry apple pecan bundt cake.

The cooking process explained

Before you get started, here’s what happens in plain steps so you know what to expect:

• Simmer cranberries with orange juice, sugar, and zest until the berries pop and the mixture thickens slightly.
• Combine oats, flour, brown sugar, pecans, and cinnamon; add melted butter to make a crumbly topping.
• Spread the fruit into a baking dish, sprinkle the oat-pecan mixture on top, and bake until golden and crisp.
• Serve warm, optionally with vanilla ice cream or whipped cream.

This straightforward flow keeps prep under 15 minutes and bake time around 30–35 minutes.

Gather these items

• 2 cups fresh cranberries (can use frozen if thawed and drained)
• 1 cup orange juice (freshly squeezed for best flavor)
• 1 cup sugar (reduce to 3/4 cup if you prefer less sweet)
• 1 teaspoon orange zest
• 1/2 cup chopped pecans (toasted for extra flavor)
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar (packed)
• 1/2 cup butter, melted (use vegan butter for dairy-free)
• 1 teaspoon cinnamon

Notes/substitutions:

• To make it gluten-free, swap the flour for an equal amount of a gluten-free flour blend and use certified gluten-free oats.
• If someone has a nut allergy, replace pecans with pumpkin seeds or extra oats for crunch.
• For less sugar, use 3/4 cup granulated sugar and 1/4 cup maple syrup in the fruit mixture; reduce oven temperature by 10°F and watch for browning.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish or similar-size ovenproof dish.
2. In a medium saucepan, combine the cranberries, orange juice, sugar, and orange zest. Bring to a simmer over medium heat.
3. Cook, stirring occasionally, until most cranberries have burst and the mixture has thickened slightly—about 6–8 minutes. Remove from heat and let it cool a few minutes.
4. In a bowl, stir together the pecans, rolled oats, flour, brown sugar, and cinnamon.
5. Pour the melted butter into the dry mixture and stir until evenly moistened; the topping should be crumbly and cohesive.
6. Spread the cranberry mixture into the prepared dish in an even layer. Sprinkle the oat-pecan topping over the fruit, covering it completely.
7. Bake for 30–35 minutes, or until the topping is golden brown and crisp and the fruit is bubbling at the edges.
8. Let the crisp rest 10 minutes before serving. Serve warm, optionally with vanilla ice cream or a dollop of whipped cream.

Keep sentences short and actions direct—measurements, timing, and visual cues (golden topping, bubbling fruit) are key for reliable results.

Best ways to enjoy it

Serve spoonfuls straight from the dish for a rustic feel. Pairings that work well:

• A scoop of vanilla ice cream or cinnamon gelato to balance tartness.
• Greek yogurt or crème fraîche for a tangy, less-sweet option.
• Warm with a drizzle of maple syrup and a sprinkle of extra chopped pecans.
• For a brunch board, include this with spiced muffins and coffee for a seasonal spread. If you want to explore savory-sweet combos, try pairing leftovers with cranberry-orange chicken meatballs for an inventive holiday buffet: cranberry-orange chicken meatballs.

Presentation tip: bake in a shallow ceramic dish for attractive edges and easier scooping.

Storage and reheating tips

• Refrigerator: Cover the cooled crisp and store in the fridge for up to 3–4 days.
• Freezer: Portion into an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in a 325°F (160°C) oven for 15–20 minutes until heated through and topping regains crispness.
  Food safety: cool the crisp to room temperature for no more than two hours before refrigerating.

Pro chef tips

• Toast pecans first on a dry skillet for 3–5 minutes until fragrant—this deepens their flavor.
• For a crisper topping, use cold butter cut into the dry mix (shortening the mixing time) instead of fully melted butter; this gives a chunkier, biscuit-like crisp.
• If your fruit filling seems thin, stir 1 teaspoon cornstarch into the orange juice before cooking to help thicken.
• Use a shallow dish for more surface crust; a deeper dish will yield a softer middle.
• Check the topping at 25 minutes—if it’s browning too quickly, tent with foil and continue baking.

Creative twists

• Spiced citrus: add 1/4 teaspoon ground ginger and a pinch of nutmeg to the fruit for a warm spice profile.
• Apple-cranberry mix: stir 1 peeled, diced apple into the fruit mixture for more body and natural pectin.
• Coconut crunch: replace half the oats with unsweetened shredded coconut and swap pecans for macadamias.
• Vegan version: use coconut oil or vegan butter and maple syrup instead of brown sugar for a dairy-free treat.
• Mini crisps: divide into ramekins for individual servings and shorter bake times (20–25 minutes).

Your questions answered

Q: Can I use frozen cranberries?
A: Yes. No need to thaw first—add them directly to the saucepan. Cook a minute or two longer if needed until they pop and thicken.

Q: How can I make the topping extra crunchy?
A: Increase the pecans to 3/4 cup and add 2 tablespoons of coarse sugar (turbinado) on top before baking. Toasting nuts beforehand also helps.

Q: Is this safe to make ahead for a party?
A: Absolutely. Assemble the crisp up to a day in advance, cover, and refrigerate. Bake just before serving. Alternatively, bake fully and reheat in a 325°F oven for 15–20 minutes.

Q: Can I reduce the sugar for a healthier option?
A: You can lower granulated sugar to 3/4 cup and use 1/4 cup maple syrup or apple sauce in the fruit mix. Keep in mind the balance between sweetness and tartness—adjust to taste.

Q: What size baking dish should I use?
A: A 9-inch square or similar shallow 8×8-inch dish works well. Larger dishes will spread thinner and may bake faster.

Conclusion

This Cranberry Orange Pecan Crisp is a reliably simple showstopper—bright, nutty, and perfect for both weekday treats and holiday spreads. For recipe variations and inspiration, see this version at Cranberry Orange Pecan Crisp – Great Grub, Delicious Treats, compare a different take at Cranberry Orange Pecan Crisp – Everyday Dishes, or check a granola-topped style at Orange Cranberry Crisp – Connoisseurus Veg.