Cranberry Orange Pecan Crisp Recipe
Introduction
This Cranberry Orange Pecan Crisp is a perfect balance of tart cranberries, zesty orange, and crunchy pecans wrapped in a buttery, golden topping. It’s a festive dessert that brings warmth and bright flavors to your table, ideal for holidays or any cozy gathering.
Ingredients
- 2 cups all purpose flour
- 1 cup light brown sugar (lightly packed)
- 1 cup butter (2 sticks), divided
- 2 (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
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Prepare the crisp topping by whisking together the flour and brown sugar in a large mixing bowl. Add 1 cup of butter and mix on low speed until the mixture becomes crumbly.
- Step 3: For the cranberry filling, whisk sugar, salt, nutmeg, and cinnamon together in a medium bowl and set aside.
- Step 4: Rinse the cranberries and place them in a large bowl. Add the chopped pecans, orange zest, and orange juice.
- Step 5: Stir the sugar and spice mixture into the cranberries and pecans until everything is evenly coated.
- Step 6: Pour the fruit mixture into a 9 x 13 inch baking dish.
- Step 7: Slice the remaining ¼ cup of butter and scatter the pieces randomly on top of the fruit mixture.
- Step 8: Spread the flour and brown sugar mixture evenly over the fruit and butter layer.
- Step 9: Bake uncovered for 45-55 minutes or until the topping is golden brown and bubbly.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them to the filling.
- Swap pecans for walnuts or almonds depending on your preference.
- If you like a sweeter crisp, sprinkle a little extra granulated sugar on top before baking.
- Add a pinch of ground ginger or cloves for a warm spice twist.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 30-60 seconds or heat in the oven at 350°F until warmed through to keep the topping crisp.
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. Thaw and drain them slightly before mixing to avoid excess moisture in the crisp.
Can this dessert be made ahead of time?
You can prepare the cranberry filling and topping separately and assemble right before baking. This helps keep the topping fresh and crumbly.
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Cranberry Orange Pecan Crisp Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Cranberry Orange Pecan Crisp is a delightful fall dessert combining tart fresh cranberries with zesty orange and crunchy pecans, all topped with a buttery, crumbly topping baked to golden perfection. Perfectly balancing sweet and tangy flavors, this crisp is ideal for serving warm with a scoop of vanilla ice cream or on its own for a cozy treat.
Ingredients
Crisp Topping
- 2 cups all purpose flour
- 1 cup light brown sugar, lightly packed
- 1 cup butter (2 sticks)
Cranberry Filling
- 24 ounces (2 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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crisp.
- Prepare Crisp Topping: In a large mixing bowl, whisk together the flour and brown sugar thoroughly. Add 1 cup of butter and use a mixer on low speed or your fingers to blend until the mixture becomes crumbly and well combined.
- Make Cranberry Filling: In a medium bowl, combine the granulated sugar, salt, nutmeg, and cinnamon. Whisk these dry ingredients together and set aside.
- Combine Fruit and Spices: Rinse the fresh cranberries and place them in a large bowl. Add the chopped pecans, orange zest, and fresh orange juice. Stir in the sugar and spice mixture and gently fold everything together ensuring the cranberries and pecans are evenly coated.
- Assemble the Crisp: Pour the cranberry and pecan mixture into a 9 x 13 inch baking dish, spreading it out evenly. Slice the remaining ¼ cup of butter and distribute the slices randomly over the fruit mixture.
- Add Topping: Spread the flour and brown sugar crumb topping evenly over the layered fruit and butter.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbling.
- Cool and Serve: Remove the crisp from the oven and allow it to cool slightly before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream.
Notes
- Ensure cranberries are rinsed and well drained to avoid extra moisture.
- The crisp can be made a few hours ahead and gently reheated before serving.
- For a nuttier flavor, toast pecans lightly before mixing.
- If fresh cranberries are unavailable, frozen cranberries can be used but may require longer baking time.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry crisp, orange pecan crisp, fall dessert, baked dessert, fruit crisp, holiday dessert
