Cranberry Orange Pecan Crisp
Course: Dessert, Fruit Crisp, Holiday Recipes
Cuisine: American
Calories:
Author: Terri
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
For the Cranberry Filling
In a medium bowl, whisk sugar, salt, nutmeg and cinnamon together and set aside.
Rinse cranberries and add to a large bowl, add pecans, orange zest and the juice from one orange.
Stir in sugar mixture and gently mix until cranberries and pecans are coated well.
Pour fruit mixture into a 9 x 13 inch baking dish.
Add the remaining ¼ cup butter (sliced) and just place on top of the fruit mixture randomly.
Add the flour mixture on top of fruit and spread evenly.
Bake uncovered at 400° for 45-55 minutes, or until the top is golden brown.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg