Cranberry Orange Pecan Crisp Recipe

Introduction

This Cranberry Orange Pecan Crisp is a delightful blend of tart cranberries, zesty orange, and crunchy pecans topped with a buttery, crumbly topping. Perfect for a cozy dessert or festive occasion, it combines bright flavors with a satisfying crunch.

Ingredients

• 2 cups all purpose flour
• 1 cup light brown sugar (lightly packed)
• 1 cup butter (2 sticks)
• 24 ounces fresh cranberries (about 2 bags)
• 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: Make the crisp topping by whisking flour and brown sugar together in a large bowl. Add 1 cup of butter and mix on low speed until the mixture becomes crumbly.
3. Step 3: For the cranberry filling, whisk granulated sugar, salt, nutmeg, and cinnamon together in a medium bowl. Set aside.
4. Step 4: Rinse the fresh cranberries and place them in a large bowl. Add chopped pecans, orange zest, and orange juice.
5. Step 5: Stir in the sugar and spice mixture, gently tossing 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 butter and scatter the pieces randomly across the top of the fruit mixture.
8. Step 8: Evenly spread the crumbly flour mixture over the fruit and butter layer.
9. Step 9: Bake uncovered for 45 to 55 minutes, until the topping is golden brown and the fruit is bubbling.

Tips & Variations

• For extra crunch, toast the pecans lightly before adding to the filling.
• Replace all-purpose flour with almond flour for a gluten-free version, keeping an eye on the topping consistency.
• Add a splash of vanilla extract to the fruit mixture for added depth of flavor.
• Serve warm with vanilla ice cream or whipped cream for a comforting dessert.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through, about 10 minutes.

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. Be sure to thaw and drain them well to avoid excess liquid in the crisp.

How do I prevent the topping from becoming soggy?

Make sure to evenly spread the crumbly topping and add cold butter pieces on top before baking; this helps it crisp up nicely. Baking uncovered also helps keep the topping crisp.

Cranberry Orange Pecan Crisp Recipe

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★★★★★

4.6 from 68 reviews

This Cranberry Orange Pecan Crisp is a delightful fall dessert featuring a tangy cranberry and orange filling topped with a buttery pecan crumb topping. Perfectly balanced with warm spices like cinnamon and nutmeg, this crisp bakes to a golden brown and is ideal for cozy gatherings or holiday celebrations.

• Author: Victoria
• 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)

Cranberry Filling

• 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
• ¼ cup butter

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crisp.
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 until the mixture becomes crumbly and well blended.
3. Prepare Cranberry Filling: In a medium bowl, whisk together granulated sugar, salt, nutmeg, and ground cinnamon. Rinse the fresh cranberries and place them in a large bowl. Add the chopped pecans, orange zest, and orange juice to the cranberries.
4. Combine Filling Ingredients: Stir the sugar and spice mixture into the cranberry mixture gently until the cranberries and pecans are evenly coated without breaking the cranberries.
5. Assemble the Crisp: Pour the cranberry and pecan fruit mixture into a 9 x 13 inch baking dish. Dot the filling with the remaining ¼ cup butter by slicing it and placing the pieces randomly over the top of the fruit mixture.
6. Add Topping and Bake: Evenly spread the crumbly flour and sugar mixture over the fruit and butter layer. Place the baking dish uncovered in the preheated oven and bake at 400°F for 45-55 minutes, or until the topping is golden brown and crisp.

Notes

• Use fresh cranberries for best flavor and texture; frozen can be used but may release more liquid.
• Let the crisp cool for 10-15 minutes before serving to allow the filling to set.
• Serve with vanilla ice cream or whipped cream for a delicious treat.
• The orange zest and juice provide a lovely citrus brightness that complements the tart cranberries perfectly.
• To toast pecans for enhanced flavor, briefly toast them in a dry skillet over medium heat before mixing.

Keywords: cranberry crisp, pecan crisp, orange cranberry dessert, fall dessert, holiday crisp, baked fruit crisp