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+ servings

Orange Cranberry Crisp

Winter's most festive fruit stars in a fast and fresh recipe for Orange Cranberry Crisp.
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Servings 6 servings


For the fruit filling:

  • Unsalted butter, for greasing skillet
  • 6 cups fresh cranberries
  • 2 Tablespoons cornstarch
  • 1/2 cup packed light brown sugar
  • 1/4 cup Florida's Natural Orange Juice

For the topping:

  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup pecans, roughly chopped
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3/4 cup unsalted butter, melted
  • Vanilla ice cream, for serving


Make the fruit filling:

  • Preheat the oven to350°F. Grease a 10-inch skillet with butter.
  • In a large bowl, stir together the cranberries, cornstarch, brown sugar and orange juice.
  • Pour the fruit filling into the skillet.

Make the topping:

  • In a medium bowl, stir together the oats, flour, pecans, brown sugar, cinnamon and salt.
  • Stir in the melted butter until combined.
  • Using your fingers, clump together the topping and sprinkle it on the fruit.
  • Bake the crisp until the fruit is bubbling and the topping is golden brown, 40 to 50 minutes.
  • Remove the crisp from the oven and let it cool slightly before topping with ice cream and serving.
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