Cranberry Orange Pecan Crisp Recipe

Introduction

This Cranberry Orange Pecan Crisp combines tart fresh cranberries with bright orange zest and crunchy pecans, all topped with a buttery, crumbly topping. It’s a perfect dessert for fall gatherings or holiday meals, offering a balance of sweet, tangy, and nutty flavors.

Ingredients

• 2 cups all purpose flour
• 1 cup light brown sugar, lightly packed
• 1 cup butter (2 sticks), divided
• 24 ounces fresh cranberries (two 12-ounce packages)
• 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

Instructions

1. Step 1: Preheat your oven to 400°F (200°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, whisk together granulated sugar, salt, nutmeg, and cinnamon. Set this 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. Stir in the sugar and spice mixture, gently tossing until the cranberries and pecans are well coated.
5. Step 5: Pour the cranberry mixture into a 9×13 inch baking dish. Dot the fruit mixture with the remaining ¼ cup butter, slicing it and placing it randomly on top.
6. Step 6: Evenly spread the flour and brown sugar crumb topping over the fruit mixture.
7. Step 7: Bake uncovered for 45-55 minutes, or until the topping is golden brown and the fruit filling is bubbly.

Tips & Variations

• For an extra touch of warmth, add a pinch of ground cloves or ginger to the spice mix.
• Substitute walnuts or almonds for pecans if preferred.
• Serve warm with vanilla ice cream or whipped cream for a delicious contrast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 30 seconds or until warm. This crisp also freezes well; thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used. There’s no need to thaw them before mixing; just add a few extra minutes to the baking time to ensure the filling is fully cooked.

How do I know when the crisp is done?

The crisp is ready when the topping is nicely golden brown and the filling is bubbling around the edges. You can also gently insert a knife into the filling to check that the cranberries have softened.

Cranberry Orange Pecan Crisp Recipe

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★★★★★

4.7 from 150 reviews

This Cranberry Orange Pecan Crisp is a delightful, warm dessert combining tart fresh cranberries with the bright flavor of orange zest and juicy orange juice, all topped with a buttery, crumbly pecan-studded crisp. Perfect for holiday gatherings or cozy fall evenings, this crisp delivers a perfect balance of sweet, tangy, and nutty flavors baked to golden perfection.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crisp Topping

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

Cranberry Filling

• 24 ounces (2 bags of 12-ounce) 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. Preheat Oven: Set your oven to 400°F (200°C) to preheat while you prepare the crisp topping and filling.
2. Make Crisp Topping: In a large mixing bowl, whisk together the all-purpose flour and light brown sugar. Add 1 cup (2 sticks) of butter and mix on low speed using a mixer until the mixture becomes crumbly with pea-sized pieces. This mixture forms the delicious, buttery topping that will bake to a golden crust.
3. Prepare Cranberry Filling: In a medium bowl, whisk together granulated sugar, salt, nutmeg, and ground cinnamon until combined securely. Rinse the fresh cranberries thoroughly and place them in a large bowl. Add chopped pecans, orange zest, and fresh orange juice to the cranberries. Pour the sugar and spices mixture over the fruit, gently stirring to coat the cranberries and pecans evenly without breaking the berries.
4. Assemble the Crisp: Pour the cranberry mixture into a 9 x 13 inch baking dish, spreading it evenly. Slice the remaining ¼ cup butter and scatter the slices randomly on top of the cranberry filling. Finally, evenly spread the crumbly flour and sugar topping over the buttered fruit layer.
5. Bake: Place the assembled crisp in the preheated oven. Bake uncovered for 45-55 minutes, or until the top is golden brown and crispy, and the filling is bubbly.
6. Serve: Remove from oven, allow to cool slightly before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream for an extra special treat.

Notes

• Nutritional values are approximate and can vary based on brands and measurement modifications.
• For the most accurate nutritional information, use a nutritional calculator with the exact brands and amounts you use.
• Baking times may vary slightly depending on your oven; watch for a golden brown top and bubbling filling as signs of doneness.
• Fresh cranberries provide the best tartness and texture, but frozen cranberries can be used if fresh are not available.
• To enhance flavor, pecans can be lightly toasted before adding to the filling.

Keywords: Cranberry Crisp, Cranberry Orange, Cranberry Orange Pecan Crisp, Holiday Dessert, Fall Dessert