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 comforting dessert or holiday treat, it combines fresh flavors with a warm, golden crisp.

Ingredients

• 2 cups all purpose flour
• 1 cup light brown sugar (lightly packed)
• 1 cup butter (2 sticks)
• 2 (12 ounce) 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

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large mixing bowl, whisk together the flour and brown sugar. Add 1 cup of butter and mix on low speed until the mixture becomes crumbly to create the crisp topping.
3. Step 3: In a separate medium bowl, whisk together the granulated sugar, salt, nutmeg, and cinnamon. Set this sugar-spice mixture aside.
4. Step 4: Rinse the fresh cranberries and place them in a large bowl. Add the chopped pecans, orange zest, and juice from one orange.
5. Step 5: Stir in the sugar-spice mixture, gently mixing until the cranberries and pecans are well coated.
6. Step 6: Pour the fruit mixture into a 9 x 13 inch baking dish, spreading evenly.
7. Step 7: Dot the top of the fruit mixture with the remaining ¼ cup of butter, slicing it and placing randomly over the surface.
8. Step 8: Evenly spread the crumbly flour and brown sugar mixture over the fruit and butter.
9. Step 9: Bake uncovered for 45 to 55 minutes, or until the topping turns golden brown and the filling is bubbly.

Tips & Variations

• For added texture, sprinkle a handful of oats or shredded coconut into the topping mixture before baking.
• You can substitute walnuts or almonds for pecans if preferred.
• If fresh cranberries are unavailable, frozen cranberries can be used; just do not thaw them before mixing.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Storage

Store any leftover crisp covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes to restore the crisp topping, or microwave individual portions until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this crisp ahead of time?

Yes, you can prepare the fruit filling and topping separately, then assemble and bake just before serving. Alternatively, assemble and store covered in the refrigerator overnight, then bake the next day.

Can I use fresh orange juice instead of bottled for this recipe?

Absolutely. Fresh orange juice adds the best flavor and bright citrus notes to complement the cranberries.

Cranberry Orange Pecan Crisp Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

A delightful Cranberry Orange Pecan Crisp combining tart fresh cranberries with zesty orange and crunchy pecans, topped with a buttery, crumbly topping baked to golden perfection. This crisp offers a perfect balance of sweet, tangy, and nutty flavors, ideal as a comforting dessert in fall or winter.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 to 10 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) 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 (for topping)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the crisp.
2. Prepare 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 or by hand until the mixture becomes crumbly and well combined.
3. Mix Spices for Filling: In a medium bowl, whisk together the granulated sugar, salt, nutmeg, and ground cinnamon until evenly combined and set aside.
4. Prepare Cranberry Mixture: Rinse the fresh cranberries thoroughly and place them in a large bowl. Add the chopped pecans, orange zest from two oranges, and the juice from one orange. Stir in the prepared sugar and spice mixture gently until the cranberries and pecans are well coated.
5. Assemble Crisp: Pour the cranberry and pecan mixture into a 9 x 13 inch baking dish, spreading it out evenly. Slice the remaining ¼ cup butter and distribute the slices randomly over the fruit mixture.
6. Add Topping: Sprinkle the crumbly flour and brown sugar mixture evenly on top of the fruit and butter layers, ensuring full coverage.
7. Bake: 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.
8. Cool and Serve: Remove the crisp from the oven and allow it to cool slightly before serving warm, optionally with ice cream or whipped cream.

Notes

• Use fresh cranberries for the best tart flavor and texture; frozen cranberries can be substituted but may yield a slightly different texture.
• Orange zest and juice add bright citrus notes that complement the tart cranberries perfectly.
• For a nuttier flavor, toast the pecans lightly before adding to the filling.
• Ensure butter is cold when making the topping for the best crumbly texture.
• Adjust baking time slightly if using a different oven or dish size—look for golden topping and bubbly filling as indicators of doneness.
• This crisp can be served warm or at room temperature and pairs excellently with vanilla ice cream or whipped cream.

Keywords: cranberry crisp, pecan crisp, orange crisp, winter desserts, fruit crisp, holiday dessert