Cranberry Orange Pecan Crisp Recipe

Introduction

This Cranberry Orange Pecan Crisp is a perfect balance of tart, sweet, and crunchy flavors. With fresh cranberries, zesty orange, and toasted pecans, it’s an inviting dessert for fall and winter gatherings.

Ingredients

• 2 cups all-purpose flour
• 1 cup light brown sugar, lightly packed
• 1 cup butter (2 sticks)
• 2 (12 ounce) containers 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

Instructions

1. Step 1: Preheat your oven to 400°F (205°C).
2. Step 2: Prepare the crisp topping by whisking together the flour and brown sugar in a large mixing bowl. Add 1 cup (2 sticks) of butter and mix on low speed until the mixture becomes crumbly.
3. Step 3: In a medium bowl, combine 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, and orange juice.
5. Step 5: Sprinkle the sugar-spice mixture over the cranberries and pecans and gently stir until everything is well coated.
6. Step 6: Pour the fruit mixture evenly into a 9 x 13 inch baking dish.
7. Step 7: Slice the remaining ¼ cup of butter and scatter the pieces over the top of the fruit mixture in the dish.
8. Step 8: Spread the flour and brown sugar crumb mixture evenly over the fruit and butter layer.
9. Step 9: Bake uncovered at 400°F for 45–55 minutes, or until the topping is golden brown and the fruit is bubbly.

Tips & Variations

• For extra crunch, lightly toast the pecans before adding them to the filling.
• Use softened butter for the topping to help create a better crumb texture.
• Swap pecans for walnuts or almonds if preferred.
• Add a pinch of ground ginger for a warm spice note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until heated through for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well. No need to thaw them beforehand; just add them directly to the filling and adjust baking time slightly if needed.

Can I make this dessert ahead of time?

Absolutely. Assemble the crisp and refrigerate it unbaked for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Cranberry Orange Pecan Crisp Recipe

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★★★★★

4.9 from 141 reviews

This Cranberry Orange Pecan Crisp is a delightful fall dessert combining tart fresh cranberries with the bright zest and juice of oranges, crunchy pecans, and a buttery crumb topping. Baked to a golden brown, this crisp offers a perfect balance of sweet and tangy flavors with a satisfying crunchy texture, making it an ideal treat for holiday gatherings or cozy evenings.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crisp Topping

• 2 cups all purpose flour
• 1 cup light brown sugar, lightly packed
• 1 cup butter (2 sticks), cold and cut into pieces

Cranberry Filling

• 24 ounces (2 bags) fresh cranberries
• 1 cup pecans, chopped
• Zest from 2 oranges
• Juice from 1 orange
• 1 cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ cup butter, sliced into small pieces

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the crisp.
2. Prepare Crisp Topping: In a large mixing bowl, whisk together the all-purpose flour and light brown sugar until evenly combined. Add 1 cup of cold butter cut into pieces and mix on low speed until the mixture becomes crumbly, forming the crisp topping.
3. Mix Cranberry Filling Dry Ingredients: In a separate medium bowl, whisk together granulated sugar, salt, ground nutmeg, and ground cinnamon. Set this sugar-spice mixture aside.
4. Combine Fresh Ingredients: Rinse the fresh cranberries thoroughly and place them in a large bowl. Add chopped pecans, orange zest, and the juice from one orange.
5. Coat Cranberries: Stir the sugar-spice mixture into the cranberry mixture and gently toss until the cranberries and pecans are evenly coated with the sugar and spices.
6. Assemble Crisp: Pour the cranberry mixture into a 9 x 13-inch baking dish, spreading it out evenly. Dot the top by placing the remaining ¼ cup of sliced butter randomly over the fruit.
7. Add Topping: Evenly spread the prepared crumb topping mixture over the fruit and butter layer, covering the filling completely.
8. Bake: Place the baking dish uncovered in the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and the filling is bubbly.
9. Cool and Serve: Remove the crisp from the oven and allow it to cool slightly before serving. Enjoy warm, optionally with ice cream or whipped cream.

Notes

• For extra crunch, toast the pecans lightly before adding them to the filling.
• Using fresh cranberries is preferred for texture; frozen can be used but may release more liquid.
• You can substitute the all-purpose flour with gluten-free flour to make the crisp gluten-free.
• Serve with vanilla ice cream or whipped cream for a classic pairing.

Keywords: cranberry crisp, orange pecan crisp, fall dessert, fruit crisp, baked dessert