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Cranberry Orange Pecan Crisp

Cranberry orange pecan crisp pairs tart cranberries with bright orange zest and a buttery oat-pecan topping. It bakes until the topping is golden brown and the fruit filling bubbles around the edges.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 8-inch square baking dish

Method
 

Prepare the oven and filling
  1. Heat the oven to 375°F.
  2. In a large bowl, toss the cranberries with the granulated sugar, cornstarch, orange zest, and orange juice until evenly coated.
  3. Transfer the cranberry mixture to an 8-inch square baking dish.
Make the topping
  1. In a medium bowl, stir together the flour, oats, brown sugar, pecans, cinnamon, and salt.
  2. Add the cold butter and work it into the dry ingredients with your fingertips until the mixture forms coarse clumps.
Bake the crisp
  1. Scatter the topping evenly over the cranberries.
  2. Bake for 40–50 minutes, until the topping is golden brown and the filling bubbles around the edges.
  3. Let the crisp rest for at least 15 minutes before serving.

Notes

For the best coarse topping, work the cold butter in with your fingertips. Refrigerate leftovers for up to 4 days; freezer-friendly. For a gluten-free swap, use a gluten-free flour blend and certified gluten-free oats.