Cranberry Orange Crisp
A tart holiday crisp of fresh cranberry with orange notes beneath toasted cinnamon oatmeal topping.
Ingredients
- 4-5 cups cranberries
- 3/4 cups white sugar
- 1/2 cups orange juice
- 1 tbsp vanilla extract plus 1 teaspoon rum or brandy
- zest of one orange
- 1 cup rolled oats
- 1/2 cup chopped nuts (pecans or walnuts are best)
- 1/2 cup packed brown sugar
- 1/2 cup melted butter
- 1/4 cup all purpose flour
- 1/4 tbsp ground cinnamon
- pinch of nutmeg
- pinch of salt
Instructions
- Preheat oven to 350°F. Grease a cast iron skillet or deep pan. Over a medium-low heat, combine cranberries, white sugar, orange juice/zest, and vanilla/rum or brandy for 5-10 minutes until bubbles simmer. Set aside.
- Stir together oats, brown sugar, nuts, melted butter, flour, and salt/spices together with a whisk to combine.
- If using a separate baking dish, pour the cranberry mixture into it, or, if a cast iron skillet, simply add the crisp topping evenly on top of the cranberry compote. Bake for 30 minutes, or until golden. Allow to rest for 10 minutes and, if another texture is desired, serve with vanilla ice cream.
