Cranberry Orange Pecan Crisp

Cranberry Orange Pecan Crisp

Tart cranberries bake with orange zest and juice into a glossy, spoonable filling beneath a golden oat-pecan crumble. Some berries burst while others stay whole, giving each warm serving plenty of texture.

The fruit goes into the dish uncooked. A little cornstarch helps thicken its juices, but the crisp still needs to bake until the filling bubbles—not just until the topping browns. Let it rest for 15 minutes before serving so the juices settle and thicken.

Ingredients for Cranberry Orange Pecan Crisp

Cranberry filling

• 4 cups fresh or frozen cranberries (400g)
• 3/4 cup granulated sugar (150g)
• 1 tablespoon finely grated orange zest
• 1/3 cup fresh orange juice (80g)
• 1 tablespoon cornstarch (8g)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt

Oat-pecan crumble

• 3/4 cup old-fashioned rolled oats (70g)
• 1/2 cup all-purpose flour (60g)
• 1/2 cup packed light brown sugar (105g)
• 3/4 cup chopped pecans (85g)
• 1/8 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed (85g)

Use frozen cranberries straight from the freezer; do not thaw them. They may need a few extra minutes in the oven. Dried cranberries will not make the same juicy filling. Walnuts can replace the pecans, though the topping will taste different.

How to Bake Cranberry Orange Pecan Crisp

1. Prepare the oven and dish: Set a rack in the center of the oven and preheat to 375°F (190°C). Lightly butter or spray an 8-inch square or 9-inch round baking dish.
2. Mix the filling: Toss the cranberries, granulated sugar, orange zest, orange juice, cornstarch, cinnamon, and 1/8 teaspoon salt in a large bowl until evenly coated, with no dry pockets of cornstarch. Transfer the fruit and all its juices to the dish.
3. Make the crumble: Combine the oats, flour, brown sugar, pecans, and remaining 1/8 teaspoon salt in a medium bowl. Rub in the cold butter with your fingertips, a fork, or a pastry cutter until the mixture forms moist pea-size crumbs and a few larger clumps.
4. Top the fruit: Scatter the crumble loosely over the cranberries, leaving a few small gaps for the filling to bubble through. Do not press it down. Set the dish on a rimmed baking sheet if it is very full.
5. Bake uncovered: Bake for 35 to 40 minutes, beginning to check at 32 minutes. The crumble should be golden brown, and the juices should bubble actively around the edges and through the topping. Many berries will burst, while some remain whole. If the topping browns before the fruit bubbles, loosely tent it with foil and continue baking.
6. Rest and serve: Let the crisp stand for 15 minutes so the hot juices thicken. Spoon warm portions into small bowls with plenty of berries and crumble. Serve with vanilla ice cream alongside, if desired.

How to Tell When the Crisp Is Done

A golden topping alone is not enough: look for active bubbling in the cranberry filling. Pan depth and material affect the timing; a dark metal dish may brown the crumble sooner, while frozen berries may take longer. After resting, the filling should be thick and glossy but still loose enough to spoon.

For a sliceable cranberry dessert instead, see these Cranberry Crumble Bars with Oat Crust.

Make-Ahead, Storage, and Reheating

To prepare ahead, cover and refrigerate the mixed filling and crumble separately for up to 1 day. Transfer the filling and any collected juices to the baking dish, then add the topping just before baking.

Cool leftovers completely before covering so trapped steam does not soften the crumble. Refrigerate in an airtight container for up to 5 days. Microwave individual portions in 1-minute intervals until warm, or reheat a larger portion uncovered at 350°F (175°C) until heated through. Oven reheating can restore some crunch, though the topping is crispest on baking day.

Fully cooled crisp can be frozen in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating. The topping may be softer after freezing, so oven reheating is preferable.

Nutrition

Approximate nutrition per serving, based on 6 servings without optional ice cream: 490 calories, 5g protein, 23g fat, and 70g carbohydrates. Per 100g of baked crisp: approximately 300 calories, 3g protein, 14g fat, and 43g carbohydrates. Values are estimates; portion size and moisture lost during baking will affect them.