Orange Cranberry Crisp
Bursting with juicy cranberries and sweet orange chunks, this pecan and oat topped cranberry crisp works as a sweet and indulgent side dish, as well as a light dessert.
Servings: 8
Calories: 305kcal
Ingredients
For the Base
- 12 oz fresh cranberries, about 3 cups
- 1 ½ cups chopped fresh oranges, about 2 medium oranges
- ¼ to ½ cup coconut sugar or brown sugar, see note
- ¼ cup maple syrup
- 1 ½ tsp. orange zest
- ¼ tsp. salt
For the Topping
- 1 cup rolled oats
- ½ cup shelled pecans
- ¼ cup coconut oil
- ¼ cup coconut sugar or brown sugar
- 2 tsp. ground cinnamon
- ¼ tsp. ground cloves
- dash nutmeg
- pinch salt
Instructions
- Preheat oven to 350°. Lightly oil a 9 x 9 inch baking dish.
- Mix base ingredients and distribute evenly in baking dish. (You can mix them right in the dish if you'd like!)
- Mix topping ingredients in small mixing bowl and sprinkle on top of cranberry mixture.
- Bake for about 45 to 50 minutes, or until cranberries begin to pop and mixture gets bubbly. Remove from oven and allow to cool before digging in.
Notes
I recently updated this recipe and lowered the sugar content a bit. The original version called for ½ cup sugar in the base, but these days I prefer it a bit less sweet, so I go with ¼ cup.
Nutrition
Calories: 305kcal | Carbohydrates: 47.2g | Protein: 2.7g | Fat: 12g | Saturated Fat: 8.2g | Sodium: 135mg | Potassium: 318mg | Fiber: 5.6g | Sugar: 31.4g | Calcium: 60mg | Iron: 1.3mg