Cranberry Orange Pecan Crisp Recipe

Introduction

This Cranberry Orange Pecan Crisp is a delightful balance of tart cranberries, zesty orange, and crunchy pecans under a buttery crumb topping. Perfect for a cozy dessert or holiday treat, it combines fresh flavors with a comforting texture that everyone will love.

Ingredients

• 2 cups all purpose flour
• 1 cup light brown sugar, lightly packed
• 1 cup butter (2 sticks)
• 2 (12 ounce) packages 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 (200°C).
2. Step 2: In a large mixing bowl, whisk together the all purpose flour and light brown sugar. Add 1 cup of butter and mix on low speed or cut in the butter until the mixture becomes crumbly. This will form your crisp topping.
3. Step 3: In a medium bowl, combine the granulated sugar, salt, nutmeg, and ground cinnamon. Whisk to blend well and set aside.
4. Step 4: Rinse the fresh cranberries and place them in a large bowl. Add the chopped pecans, orange zest, and the juice from one orange.
5. Step 5: Stir in the sugar and spice mixture, gently mixing until the cranberries and pecans are evenly coated.
6. Step 6: Pour the fruit mixture into a 9 x 13 inch baking dish.
7. Step 7: Slice the remaining ¼ cup of butter and scatter the pieces randomly over the fruit mixture.
8. Step 8: Evenly spread the crumbly flour mixture over the top of the fruit and butter.
9. Step 9: Bake uncovered at 400°F for 45 to 55 minutes, or until the topping is golden brown and crispy.

Tips & Variations

• For added texture, toast the pecans lightly before mixing them into the filling.
• You can substitute walnuts for pecans if preferred.
• Use fresh orange juice and zest for the best citrus flavor; bottled juice might alter the taste.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or warm the entire crisp in a 350°F oven for 10-15 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. There’s no need to thaw them; just add them directly to the filling mixture. Keep in mind the crisp might be slightly juicier.

How do I prevent the topping from becoming soggy?

Make sure to evenly distribute the butter in the topping and avoid covering the crisp while baking. Baking at a higher temperature helps the topping become golden and crispy.

Cranberry Orange Pecan Crisp Recipe

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4.8 from 121 reviews

This Cranberry Orange Pecan Crisp is a delightful autumn dessert featuring a tangy cranberry filling with fresh orange zest and juice, topped with a crumbly pecan and brown sugar crisp. Perfectly baked until golden brown, it offers a perfect balance of tart fruit and sweet, nutty topping.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8–10 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)
• 1 cup pecans, chopped

Cranberry Filling

• 2 (12 ounce) bags fresh cranberries
• 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, sliced)

Instructions

1. Preheat oven: Preheat your oven to 400°F (204°C) to ensure it’s hot enough for a crisp and golden topping.
2. Make Crisp Topping: In a large mixing bowl, whisk together the all purpose flour and light brown sugar. Add 1 cup of butter and mix on low speed until the mixture becomes crumbly. This will form the delicious topping for the crisp.
3. Prepare Cranberry Filling: In a medium bowl, whisk together granulated sugar, salt, nutmeg, and ground cinnamon, then set aside for later use.
4. Combine Fruit Mixture: Rinse fresh cranberries and place them into a large bowl. Add chopped pecans, orange zest from two oranges, and the juice from one orange. Stir in the prepared sugar-spice mixture and gently toss until the cranberries and pecans are well coated.
5. Assemble Crisp: Pour the cranberry and pecan fruit mixture into a 9 x 13 inch baking dish. Dot the top of the fruit layer with the remaining ¼ cup of sliced butter, placing it randomly over the surface.
6. Add Crisp Topping: Evenly spread the crumbly flour and brown sugar topping over the fruit and butter layer.
7. Bake: Place the baking dish uncovered into the preheated oven and bake for 45 to 55 minutes or until the topping is golden brown and the cranberries are bubbling.
8. Serve: Remove from oven and allow to cool slightly before serving. Enjoy warm, optionally with whipped cream or vanilla ice cream.

Notes

• For best results, use fresh cranberries; frozen can be substituted but may yield a slightly different texture.
• You can substitute pecans with walnuts if preferred.
• If you like a more tart crisp, reduce the sugar slightly in the filling.
• This dessert pairs wonderfully with vanilla ice cream or whipped cream.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: cranberry crisp, pecan crisp, orange cranberry dessert, fall dessert, holiday dessert, fruit crisp, easy baking recipe