Cranberry Crisp is the dessert I pull out when the air turns chilly and my people want something cozy fast. It is bright, bakery-warm, and just sweet enough to keep everyone coming back for seconds. I love the way tart cranberries melt into a jammy filling while a buttery oat crumble turns golden on top. The whole kitchen smells like the holidays without any fussy steps. If you have a bag of cranberries and some pantry basics, you are already halfway there. Let me show you the exact way I make it so you can bake it tonight.
The Ingredients
What you will need
Keep this simple. The fruit does the heavy lifting and the topping gives it that crunchy comfort. Here is my go-to ingredient list for a small baking dish, about 8-inch square or similar.
- 4 cups cranberries, fresh or frozen, no need to thaw
- 3 or 4 tablespoons orange juice, plus 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch for thickening
- 1/2 cup granulated sugar for the fruit
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cut into cubes
- Optional: 1/2 cup chopped pecans or walnuts for extra crunch
Optional add-ins
If you want extra depth, stir in a pinch of ground ginger or cardamom with the cinnamon. A handful of chopped apples or pears stretches the fruit and mellows the tartness. For a lighter sweet, swap part of the sugar with maple syrup and reduce the cornstarch just a touch.
Ingredient tips that actually help: Use rolled oats for the best texture. Quick oats can work in a pinch but go easy or the topping gets sandy. Cold butter is your friend here; it keeps the crumb chunky. If your cranberries are very tart, add another tablespoon of sugar to the fruit and taste one raw berry to judge.
The Method
Prep the fruit
- Heat the oven to 350°F and butter your baking dish or mist with cooking spray.
- In a bowl, toss the cranberries with orange juice, orange zest, vanilla, sugar, and cornstarch. Stir until every berry shines and the cornstarch disappears.
- Pour the fruit into the baking dish and spread into an even layer. A little mound in the center is fine; it will settle as it bakes.
Make the crisp topping
- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Work in the cold butter with your fingers or a pastry cutter until the mixture looks like chunky wet sand with some pea-sized bits. These buttery clumps bake into the best crunchy pockets.
- Stir in nuts if using. Scatter the topping evenly over the fruit, trying to cover most of the surface.
- Bake 35 to 45 minutes, until the edges are bubbling and the top is golden brown. If the topping browns too quickly, tent loosely with foil.
- Let it rest 10 to 15 minutes before serving. This wait time helps the juices thicken so your Cranberry Crisp scoops cleanly.
Smart baking notes: If using frozen berries, do not thaw. Add 5 minutes to the bake time. If your fruit is not bubbling at the edges, give it a few more minutes so the cornstarch fully activates. That is what turns the juices into a glossy sauce instead of staying runny.
I made this for a last-minute dinner with friends and everyone went quiet on the first bite. The topping snapped perfectly and the bright cranberry flavor felt special without being heavy. This one is going into the holiday rotation for sure.
Make it Your Own
I love the classic version, but here are simple tweaks so your pan fits what you have at home and what you like.
Fruit swaps: Use half cranberries and half diced apples or pears for a softer, less tart filling. Frozen mixed berries also work, though you will lose that bold cranberry color. If you are into apples, you might also enjoy this cozy spin on warm cinnamon apple crisp for your next dessert night.
Texture upgrades: Add shredded coconut or chopped almonds to the topping. Sprinkle a little turbinado sugar right before baking for extra sparkle and crunch.
Gluten-free: Swap the flour with a 1:1 gluten-free blend and confirm your oats are certified gluten-free.
Dairy-free or vegan: Use cold coconut oil or plant-based butter instead of dairy butter. The texture will be slightly different, but still crisp and lovely.
Lower sugar: Use 1/3 cup sugar on the fruit and 1/3 cup in the topping, then taste after baking. Cranberries are tart, but the orange juice and vanilla mellow things without making it bland.
Small batch or big batch: Halve the recipe for two people or double it in a 9-by-13-inch pan for a crowd. If doubling, watch your bake time and give it a few extra minutes for the center to bubble.
What to Serve with Cranberry Crumble
We all know the answer is ice cream, but let us make it even better.
My favorite pairings: Vanilla bean ice cream, lightly sweetened whipped cream, or a spoon of Greek yogurt if you want it tangy and breakfast-friendly. A small dollop of mascarpone with a drizzle of maple syrup feels fancy in a good way.
For a full spread: Serve your Cranberry Crisp warm with coffee or black tea, and put out a simple appetizer so people can nibble while it bakes. Around the holidays, I like these quick cranberry feta pinwheels. They are bright, savory, and take almost no time.
Drinks that love it: Mulled cider, a cinnamon-spiced latte, or a splash of orange liqueur for the grown-ups. The orange notes tie the whole dessert together.
Leftovers
If you are lucky enough to have leftovers, they keep surprisingly well and are excellent for breakfast.
Storage: Cover and refrigerate for up to 4 days. The topping softens slightly over time but stays tasty.
Reheat: Warm in a 350°F oven for 10 to 15 minutes until the topping re-crisps and the filling is hot. For a quick fix, microwave individual portions in 20 to 30-second bursts, then slide under the broiler for 1 to 2 minutes to bring back crunch. Keep a close eye so it does not burn.
Freezing: Bake, cool completely, then wrap tightly and freeze for up to 3 months. Reheat straight from frozen in a 325°F oven until hot and bubbly. This makes Cranberry Crisp a great make-ahead dessert for busy weekends.
Meal prep tip: Assemble the crisp ahead and refrigerate unbaked for up to 24 hours. Add 5 to 10 minutes to the bake time when you are ready to cook.
Common Questions
Can I use dried cranberries?
You can, but the texture and tartness will be different. If you try it, mix half dried cranberries and half diced apples and add an extra tablespoon of orange juice to help hydrate.
How do I stop the topping from getting soggy?
Bake until the fruit is bubbling at the edges and let the crisp rest before serving. Reheat in the oven, not the microwave, when possible.
What can I use instead of cornstarch?
Use 2 teaspoons of quick-cooking tapioca or 1 tablespoon of flour. Flour makes the filling slightly cloudier, but it works fine.
Can I make this ahead for a party?
Yes. Assemble and chill for up to a day, or bake it earlier and reheat in the oven before guests arrive. The aroma alone will have everyone floating into the kitchen.
Is it too tart for kids?
It depends on your cranberries and your sugar level. Start with the amounts listed, then serve with ice cream or a drizzle of honey for smaller palates.
Ready to Bake and Get Cozy
There is something wildly comforting about a bubbling pan of Cranberry Crisp on a cold night. It is a simple mix of bright fruit and crunchy topping, but it hits every cozy note. If you like comparing styles, I also enjoyed the fresh spin from Cranberry Crisp and the helpful notes over at Cranberry Crisp for more inspiration. Try this version first, make it your own, and do not forget the vanilla ice cream. When the spoons start clinking, you will know you nailed it.