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Cranberry Orange Pecan Crisp

Course Dessert, Fruit Crisp, Holiday Recipes
Cuisine American
Author Terri

Ingredients

For the Crisp Topping

  • 2 cups flour, unsifted
  • 1 cup brown sugar, lightly packed
  • 1 cup butter, 2 sticks

For the Cranberry Filling

  • 2 12 oz packages fresh cranberries
  • 1 cup pecans, chopped
  • Zest from 2 oranges, plus juice from one of the oranges
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ¼ stick butter

Instructions

  1. Preheat oven to 400°

For the Crisp Topping

  1. In a large mixing bowl, whisk together flour and brown sugar. Add 1 cup of butter and mix on low speed until crumbly.

For the Cranberry Filling

  1. In a medium bowl, whisk sugar, salt, nutmeg and cinnamon together and set aside.
  2. Rinse cranberries and add to a large bowl, add pecans, orange zest and the juice from one orange.
  3. Stir in sugar mixture and gently mix until cranberries and pecans are coated well.
  4. Pour fruit mixture into a 9 x 13 inch baking dish.
  5. Add the remaining ¼ cup butter (sliced) and just place on top of the fruit mixture randomly.
  6. Add the flour mixture on top of fruit and spread evenly.
  7. Bake uncovered at 400° for 45-55 minutes, or until the top is golden brown.