Cranberry Orange Pecan Crisp Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the crisp.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Topping: Evenly spread the prepared crumb topping mixture over the fruit and butter layer, covering the filling completely.
- 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.
- 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
