Cranberry Orange Pecan Crisp Recipe

Introduction

This Cranberry Orange Pecan Crisp is a delightful fall dessert combining tart fresh cranberries with zesty orange and crunchy pecans. Topped with a buttery, crumbly topping, it’s perfect for holiday gatherings or any cozy night in.

Ingredients

• 2 cups all purpose flour
• 1 cup light brown sugar, lightly packed
• 1 cup butter (2 sticks), divided
• 2 (12 ounce) packages fresh cranberries
• 1 cup pecans, chopped
• Zest from 2 oranges
• Juice from one orange
• 1 cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 1 teaspoon ground cinnamon
• ¼ cup butter, sliced

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: For the crisp topping, whisk together the flour and brown sugar in a large bowl. Add 1 cup of butter and mix on low speed until the mixture is crumbly.
3. Step 3: In a separate medium bowl, whisk together granulated sugar, salt, nutmeg, and cinnamon; set aside.
4. Step 4: Rinse the cranberries and place them in a large bowl. Add chopped pecans, orange zest, and orange juice. Stir in the sugar-spice mixture and gently toss until the cranberries and pecans are well coated.
5. Step 5: Pour the fruit mixture into a 9 x 13 inch baking dish. Distribute the sliced ¼ cup butter randomly across the top of the fruit mixture.
6. Step 6: Evenly spread the flour mixture over the fruit and butter layers.
7. Step 7: Bake uncovered at 400°F for 45-55 minutes, or until the topping is golden brown and the filling is bubbly.

Tips & Variations

• For added texture, mix some rolled oats into the topping before baking.
• Substitute walnuts for pecans if preferred, for a different nutty flavor.
• If fresh cranberries are unavailable, frozen cranberries can be used without thawing.
• Add a pinch of ground cloves or allspice for extra warmth in the filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake in a 350°F oven for 15 minutes to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crisp topping ahead of time?

Yes, you can prepare the crumb topping a day in advance and keep it refrigerated. Bring it to room temperature before spreading over the fruit.

Can this dessert be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make this crisp gluten-free without compromising taste or texture.

Cranberry Orange Pecan Crisp Recipe

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★★★★★

4.7 from 58 reviews

This Cranberry Orange Pecan Crisp is a delightful fall dessert combining fresh tart cranberries, fragrant orange zest and juice, crunchy pecans, and a buttery crumb topping. Baked until golden and bubbly, this crisp offers a perfect balance of sweet, tart, and nutty flavors, making it an ideal seasonal treat to serve warm with ice cream or whipped cream.

• Author: Nethan
• 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

Cranberry Filling

• 24 ounces (2 bags of 12 ounces each) 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

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the crisp.
2. Make the Crisp Topping: In a large mixing bowl, whisk together the all-purpose flour and brown sugar until combined. Add 1 cup (2 sticks) of cold butter and use a mixer on low speed to blend until the mixture becomes crumbly with pea-sized bits. Set aside.
3. Prepare the Cranberry Filling: In a medium bowl, whisk together granulated sugar, salt, nutmeg, and cinnamon to combine all the spices evenly.
4. Combine Fruit and Sugar Mixture: Rinse the fresh cranberries and place them in a large bowl. Add chopped pecans, orange zest, and freshly squeezed orange juice. Pour the sugar and spice mixture over the cranberries and gently stir until all cranberries and pecans are well coated.
5. Assemble the Crisp: Pour the cranberry filling mixture into a 9 x 13 inch baking dish, spreading it evenly. Dot the filling with the ¼ cup sliced butter distributed randomly on top.
6. Add Topping to the Fruit: Evenly sprinkle the crumbly flour and brown sugar mixture over the cranberry filling, covering the fruit completely.
7. Bake the Crisp: Place the baking dish uncovered in the preheated oven and bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
8. Cool and Serve: Remove from the oven and allow to cool slightly before serving warm, optionally with vanilla ice cream or whipped cream.

Notes

• Nutritional values are approximate and can vary depending on brands and ingredient variations.
• For best accuracy, use a nutritional calculator with the exact ingredients and quantities you use.
• This crisp is best served warm for optimal texture and flavor.
• You can substitute pecans with walnuts for a different nutty flavor if desired.
• Make sure the butter for the topping is cold to achieve a crumbly texture.

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