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
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
-
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.
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 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.