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3.90 from 10 votes

Cranberry Crisp

This easy Cranberry Crisp recipe can be made in a large baking dish or in individual ramekins.  Feel free to use your favorite kind of sweetener in place of brown sugar, if you'd like!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: make ahead, thanksgiving
Servings: 8 -10 servings

Ingredients

Cranberry Filling Ingredients:

  • 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

Crispy Oatmeal Topping Ingredients:

  • 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

Instructions

  • Preheat oven to 350°F.  Grease 8 small ramekins, or one 9 x 9-inch baking dish with cooking spray.  Set aside.
  • 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.
  • 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.
  • 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.  Sprinkle evenly with the crispy oatmeal topping.
  • Bake for 25-30 minutes, or until the cranberries are bubbling and the topping is lightly golden.  Remove from the oven and rest on a cooling rack for 5 minutes.  Serve warm, topped with vanilla ice cream.