Cranberry Crisp

Cranberry Crisp

Fresh cranberries, pecans, and orange zest make this easy, flavorful dessert perfect for the holidays.
This makes enough for 8 – 12 servings. When I make it again, and I will, I’ll cut the recipe in half.and use an 9 x 9 baking dish.


  • 2 cups (9oz, 260gr) flour
  • 1 cup (7.5oz, 220gr) brown sugar, packed
  • 1 cup (8oz, 240gr) butter
  • 24oz (720gr) fresh cranberries, rinsed
  • 1 cup (4.5oz, 125gr) roughly chopped pecans
  • zest from 2 oranges
  • juice from 1 orange (1/2 cup, 4oz, 120ml) 
  • 1 cup (7oz, 210gr) white sugar
  • 1/2 tsp (1.5gr) salt
  • 1/2 tsp (1.5gr) nutmeg
  • 1 tsp (3gr) cinnamon
  • 1/4 cup (2oz, 60gr) butter


  • Mix flour and brown sugar. 
  • With pastry cutter cut in butter until crumbly
  • In separate bowl combine cranberries, pecans, zest, juice
  • In another bowl combine sugar, salt, nutmeg and cinnamon.
  • Combine cranberry mix with sugar mix, stirring to coat cranberries well.
  • Spread cranberry mixture into a 9 X 13 (22.5 x 32.5) baking dish.
  • Dot with 1/4 cup butter.
  • Spread flour / sugar mixture evenly over the cranberries.
  • Bake, uncovered, until golden brown 400F (200C) for 45 – 55 minutes. 


Rinse the cranberries and go pick through them, discarding any that are completely soft. Our oranges are big and 1 orange gave 4oz of juice. Use the 2nd orange if needed. You could use a mixer or food processor to cut in the butter.

Keywords: cranberry, crisps, orange

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