Cranberry Crisp Recipe Easy and Delicious

A warm, comforting, and delightfully tart cranberry crisp with a buttery, crumbly topping. Perfect for holidays or any cozy occasion!

Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.
In a large bowl, combine cranberries, granulated sugar, 1/4 cup flour, orange zest, cinnamon, and nutmeg. Toss to coat. Pour mixture into the prepared baking dish.
In a separate medium bowl, whisk together 1 1/2 cups flour, rolled oats, brown sugar, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Evenly sprinkle the crumb topping over the cranberry mixture in the baking dish.
Bake for 40-45 minutes, or until the topping is golden brown and the cranberry filling is bubbly.
Let cool for at least 15 minutes before serving. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

For an extra citrusy flavor, you can add 1 tablespoon of orange juice to the cranberry filling.
If using frozen cranberries, do not thaw them before using.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.