Description

This Cranberry Orange Pecan Crisp is a delightful holiday dessert combining tart fresh cranberries, zesty orange, crunchy pecans, and a buttery crumb topping baked to golden perfection. It’s an easy, crowd-pleasing recipe perfect for festive gatherings or cozy winter nights.

Ingredients

Scale

Crisp Topping

2 cups all purpose flour
1 cup light brown sugar, lightly packed
1 cup butter (2 sticks), cold and cubed

Cranberry Filling

2 (12 ounce) bags 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

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for baking the crisp evenly.
Prepare Crisp Topping: In a large mixing bowl, whisk together the all purpose flour and light brown sugar. Add 1 cup of cold butter, cut into cubes, and mix on low speed until the mixture becomes crumbly and resembles coarse crumbs, ensuring a tender topping.
Mix Cranberry Filling: In a separate medium bowl, whisk together granulated sugar, salt, nutmeg, and ground cinnamon. Rinse the fresh cranberries and place them in a large bowl. Add chopped pecans, orange zest, and orange juice. Pour the sugar-spice mixture over the cranberries and pecans and gently toss until everything is evenly coated.
Assemble the Crisp: Pour the cranberry mixture into a 9 x 13 inch baking dish, spreading it out evenly. Distribute the ¼ cup sliced butter randomly over the fruit to add richness during baking.
Add Topping and Bake: Evenly spread the crumbly flour and sugar topping over the fruit layer. Place the baking dish uncovered in the oven and bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbling.
Cool and Serve: Remove from the oven and allow to cool slightly before serving to let the filling set and flavors meld beautifully.

Notes

Use fresh cranberries for the best tart flavor and texture.
If desired, you can substitute pecans with walnuts or almonds.
The orange zest and juice provide a fresh citrus note that balances the tartness of the cranberries.
Serve warm with vanilla ice cream or whipped cream for an extra indulgence.
Leftovers can be refrigerated for up to 3 days and reheated gently.