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Cranberry Orange Pecan Crisp

Cranberry orange pecan crisp pairs tart cranberries with a buttery oat and pecan topping. Bake it until the topping is golden and the filling bubbles around the edges, then rest for at least 15 minutes before serving.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp orange zest finely grated
  • 2 tbsp orange juice
For the topping
  • 0.75 cup rolled oats old-fashioned
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 0.5 cup pecans chopped
  • 6 tbsp unsalted butter cold, cut into small pieces

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Grease an 8-inch square baking dish.
Make the filling
  1. In a large bowl, toss the cranberries with the granulated sugar, cornstarch, orange zest, and orange juice.
  2. Spread the mixture in the prepared dish.
Make the topping
  1. In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, salt, and pecans.
  2. Work in the butter with your fingers until the mixture forms coarse crumbs with some pea-size pieces.
Assemble and bake
  1. Sprinkle the topping evenly over the filling.
  2. Bake for 40 to 45 minutes, until the topping is golden and the cranberry filling bubbles around the edges.
  1. Rest the crisp for at least 15 minutes before serving.

Notes

For crisp topping, keep the butter cold and work it in only until coarse crumbs with some pea-size pieces form. Refrigerate leftovers for up to 4 days; freezing is suitable. For a dairy-free version, use a firm dairy-free butter alternative.