Cranberry Orange Pecan Crisp Recipe

Introduction

This Cranberry Orange Pecan Crisp combines tart fresh cranberries with bright citrus and crunchy pecans for a delightful dessert. Topped with a buttery, crumbly topping, it’s the perfect balance of sweet and tangy for any occasion.

Ingredients

• 2 cups all purpose flour
• 1 cup light brown sugar (lightly packed)
• 1 cup butter (2 sticks), divided
• 2 (12 ounce) fresh cranberries
• 1 cup pecans, chopped
• Zest from 2 oranges
• Juice from 1 orange
• 1 cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 1 teaspoon ground cinnamon
• ¼ cup butter (for topping)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large mixing bowl, whisk together the flour and light brown sugar. Add 1 cup (2 sticks) of butter and mix on low speed until the mixture becomes crumbly.
3. Step 3: In a medium bowl, whisk together the granulated sugar, salt, nutmeg, and cinnamon. Set this sugar-spice mixture aside.
4. Step 4: Rinse the cranberries and place them in a large bowl. Add the chopped pecans, orange zest from both oranges, and the juice from one orange.
5. Step 5: Stir the sugar-spice mixture into the cranberry and pecan bowl. Gently mix until the cranberries and pecans are well coated.
6. Step 6: Pour the fruit mixture into a 9 x 13 inch baking dish, spreading evenly.
7. Step 7: Slice the remaining ¼ cup butter and scatter the pieces over the fruit mixture randomly.
8. Step 8: Evenly spread the crumbly flour mixture on top of the fruit and butter.
9. Step 9: Bake uncovered at 400°F for 45 to 55 minutes, or until the top is golden brown and crisp.

Tips & Variations

• For added texture, try mixing in some rolled oats or oats and extra chopped nuts to the crisp topping.
• If fresh cranberries aren’t available, frozen ones can be used—just thaw and drain them before mixing.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Storage

Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm gently in the oven before serving to bring back the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the fruit filling and topping separately in advance, then assemble and bake when ready. This helps save time on the day you want to serve it.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend, and consider adding oats labeled gluten-free for added texture.

Cranberry Orange Pecan Crisp Recipe

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★★★★★

4.7 from 134 reviews

• Author: Hugo
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x

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Description

This Cranberry Orange Pecan Crisp is a delightful seasonal dessert combining tart fresh cranberries with zesty orange and crunchy pecans, all topped with a buttery crumbly crisp. Perfectly baked until golden brown, this crisp offers a wonderful balance of sweet, tangy, and nutty flavors that make it a cozy and festive treat for holiday gatherings or any chilly day craving.

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Ingredients

Scale 1x2x3x

Crisp Topping

• 2 cups all purpose flour
• 1 cup light brown sugar (lightly packed)
• 1 cup butter (2 sticks)

Cranberry Filling

• (2) 12 ounce fresh cranberries
• 1 cup pecans (chopped)
• Zest from 2 oranges
• Juice from 1 orange
• 1 cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 1 teaspoon ground cinnamon
• ¼ cup butter (sliced)

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Instructions

1. Preheat Oven: Set your oven to 400°F (204°C) to ensure it reaches the right temperature by the time you have assembled the crisp.
2. Prepare Crisp Topping: In a large mixing bowl, whisk together the flour and light brown sugar. Add 1 cup of butter and mix on low speed using a mixer or blend by hand until the mixture becomes crumbly, resembling coarse crumbs.
3. Mix Cranberry Filling: In a medium bowl, whisk together the granulated sugar, salt, nutmeg, and cinnamon. Rinse fresh cranberries and add them to a large bowl along with chopped pecans, orange zest, and orange juice. Stir in the sugar-spice mixture and gently combine until the cranberries and pecans are evenly coated.
4. Assemble Crisp: Pour the cranberry mixture into a 9 x 13 inch baking dish. Randomly place the sliced ¼ cup of butter over the fruit mixture.
5. Add Topping and Bake: Spread the prepared flour and brown sugar topping evenly over the fruit. Bake uncovered at 400°F (204°C) for 45-55 minutes or until the topping turns golden brown and the fruit mixture is bubbling.

Notes

• For a nuttier flavor, toast the pecans lightly before adding to the filling.
• Allow the crisp to cool slightly before serving to help the juices thicken.
• This crisp can be served warm with vanilla ice cream or whipped cream for a delicious dessert.
• Fresh cranberries are best for this recipe; if using frozen, thaw and drain excess liquid before mixing.
• To make the crisp topping easier to mix, keep the butter cold before combining with the dry ingredients.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cranberry crisp, orange pecan dessert, holiday dessert, fruit crisp, baked fruit dessert