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Orange Cranberry Crisp
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
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.
Course: sides
Cuisine: American
Servings: 8
Calories: 305 kcal
Author: Alissa
Ingredients
For the Base
  • 12 oz fresh cranberries, about 3 cups
  • 1 1/2 cups chopped fresh oranges, about 2 medium oranges
  • 1/4 to 1/2 cup coconut sugar or brown sugar, see note
  • 1/4 cup maple syrup
  • 1 1/2 tsp. orange zest
  • 1/4 tsp. salt
For the Topping
  • 1 cup rolled oats
  • 1/2 cup shelled pecans
  • 1/4 cup coconut oil
  • 1/4 cup coconut sugar or brown sugar
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • dash nutmeg
  • pinch salt
Instructions
  1. Preheat oven to 350°. Lightly oil a 9 x 9 inch baking dish.
  2. Mix base ingredients and distribute evenly in baking dish. (You can mix them right in the dish if you'd like!)
  3. Mix topping ingredients in small mixing bowl and sprinkle on top of cranberry mixture.
  4. 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.
Recipe Notes

I recently updated this recipe and lowered the sugar content a bit. The original version called for 1/2 cup sugar in the base, but these days I prefer it a bit less sweet, so I go with 1/4 cup.

Nutrition Facts
Orange Cranberry Crisp
Amount Per Serving
Calories 305 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8.2g41%
Sodium 135mg6%
Potassium 318mg9%
Carbohydrates 47.2g16%
Fiber 5.6g22%
Sugar 31.4g35%
Protein 2.7g5%
Calcium 60mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.