Description
Bright cranberry orange filling topped with a buttery oat and pecan crisp. Warm, tart, and crunchy, perfect with a scoop of vanilla ice cream.
Ingredients
FOR THE FILLING:
4 cups fresh or frozen cranberries
1 cup granulated sugar
2 teaspoons orange zest
1/2 cup fresh orange juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
FOR THE TOPPING:
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease a 8×8 or similar baking dish and set aside.
2. In a large bowl, toss cranberries with granulated sugar, orange zest, orange juice, vanilla extract, and flour until evenly coated.
3. Pour the cranberry mixture into the prepared baking dish and spread into an even layer.
4. In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
5. Cut cold butter into the dry topping with a pastry cutter or fingers until mixture resembles coarse crumbs.
6. Stir in chopped pecans until evenly distributed.
7. Sprinkle the topping evenly over the cranberry filling.
8. Bake 40–45 minutes until the topping is golden and the filling is bubbling at the edges.
9. Remove from oven and let cool 10–15 minutes before serving.
10. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
Tip: To boost orange flavor, stir 1/2 teaspoon orange extract into the filling.
Make ahead: Prepare topping and keep chilled; assemble and bake when ready.
To re-crisp leftovers, warm in a 350°F oven for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg