Cranberry Crisp - Tiny New York Kitchen Skip to content Menu Recipes Cooking Tips Restaurant Reviews About Search Cranberry Crisp November 23, 2020 / Last Updated November 23, 2020 Home » Cranberry Crisp Details Prep Time: 20 minutes Cook Time: 50 minutes Ready In: minutes Cuisine: American Categories: Desserts Yields or Serves: 8 Rating: [Total: 1 Average: 5/5] Tags: Butter, Christmas, Cornstarch, Cranberries, Cranberry Crisp, Cranberry Sauce, Crisps, Desserts, Flour, Holidays, Ice Cream, Kosher Salt, Martha's Vineyard, Massachusetts, Nutmeg, Oats, Orange Zest, Oranges, Pecans, Rolled Oats, Salt, Sugar, Thanksgiving, Unsalted Butter, Vanilla, Vanilla Ice Cream I often purchase a large number of cranberries when I’m at my house on Martha’s Vineyard. This year is no exception. I make cranberry sauce, of course, but like to use these Massachusetts cranberries in other ways as well. This crisp is delicious and changes holiday desserts up a bit. A small scoop of vanilla ice cream makes a great accompaniment. Ingredients Steps Reviews Ingredients 1 Pound Cranberries 2 Teaspoons Vanilla Extract 3/4 Cup Sugar 2 Tablespoons Cornstarch 1 Orange (Zested) 1/2 Cup Unbleached Flour 1/2 Cup Rolled Oats 8 Tablespoons Sugar 1/2 Teaspoon Kosher Salt 1/4 Teaspoon Nutmeg 1/2 Cup Cold Unsalted Butter (Cubed) 1/2 Cup Chopped Pecans Steps Preheat oven to 375 degrees. Grease 9-inch pie dish or 8-inch square pan. In medium-size bowl combine oats, flour, pecans, kosher salt, and nutmeg. Set aside. In medium-size bowl combine cranberries, vanilla, sugar, cornstarch, and orange zest. Transfer to prepared dish. Add butter to flour mixture and work in until mixture is crumbly. Add pecans. Scatter over cranberry mixture. Place in oven 45 to 50 minutes until bubbling and golden brown. Remove from oven and let cool 10 to 15 minutes before serving. Serve with vanilla ice cream. Serves 8 Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes ©Tiny New York Kitchen © 2020 All Rights Reserved Reviews Victoria Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more. Share Share on Facebook Facebook Share on Pinterest Pinterest Share on Twitter Twitter Share on Email Email Share on Print Print Explore Similar Recipes Caramelized Peaches August 15, 2017 Desserts / Fruit / Summer Fun / Vegan / Vegetarian Flourless Chocolate Cake December 17, 2010 Baked Goods / Cakes / Chocolate / Christmas / Desserts / Thanksgiving Panna Cotta With Raspberry Sauce March 2, 2011 Desserts / Italian / Romantic / Vegetarian / Weekend Fun Blueberry Cheesecake June 26, 2019 Cheesecake / Desserts © 2020 Tiny New York Kitchen. All Rights Reserved. Reposting of imagery or content without permission is prohibited. Privacy Policy.