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–+ servings

Cranberry Orange Pecan Crisp

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A delightful mix of tart cranberry and sunny orange with a crunchy pecan crumble—perfect for holiday gatherings and weeknight indulgence.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Fruit Base
  • 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
For the Topping
  • 1/2 cup chopped pecans toasted for extra flavor
  • 1 cup rolled oats
  • 1 cup all-purpose flour use gluten-free flour to make it gluten-free
  • 1/2 cup brown sugar packed
  • 1/2 cup butter, melted use vegan butter for dairy-free
  • 1 teaspoon cinnamon

Method
 

Preparation
  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.
Topping Preparation
  1. In a bowl, stir together the pecans, rolled oats, flour, brown sugar, and cinnamon.
  2. Pour the melted butter into the dry mixture and stir until evenly moistened; the topping should be crumbly and cohesive.
Baking
  1. Spread the cranberry mixture into the prepared dish in an even layer.
  2. Sprinkle the oat-pecan topping over the fruit, covering it completely.
  3. Bake for 30–35 minutes, or until the topping is golden brown and crisp and the fruit is bubbling at the edges.
  4. Let the crisp rest 10 minutes before serving. Serve warm, optionally with vanilla ice cream or a dollop of whipped cream.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 5gSodium: 75mgFiber: 3gSugar: 18g

Notes

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.
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