Cranberry Crisp

A delicious, sweet treat, cranberry crisp is one of the easiest dessert recipes to make with fresh cranberries and a few more pantry staples. This sweet and tart cranberry filling covered with crispy oats and flour-based topping is a perfect holiday dessert.

Cranberry crisp could be enjoyed all-round the year, either hot or at room temperature. This mini casserole dessert is an amazing summer dessert just like strawberry yogurt bark, mini apple turnovers, coconut custard, coconut milk pudding, mango pudding to have after a meal. It is a great mini dessert to serve in family gatherings. 

Ingredients

• Top Layer: All purpose flour (plain flour), rolled oats, brown sugar, walnuts, butter and a pinch of salt.
• Fruit Layer: Fresh cranberries, brown sugar and nutmeg.

See the recipe card for quantities.

Instructions

Preheat the oven to 190 C (375 F).

Stir together fresh cranberries, ground nutmeg and brown sugar in a bowl. 

In a separate bowl, add the oats, flour, melted butter, walnuts, brown sugar and salt. 

Now stir until the mixture is moistened. 

Spoon out the prepared cranberry mixture and spread them on the base of mini casseroles.

Now spread the oats mixture on top of the cranberry layer. Break the mixture with your fingers and spread evenly. 

Put the mini casseroles in the oven and bake for 25-30 mins or until cranberries start bubbling and the top layer turns golden brown. 

Take the mini casseroles out of the oven and put them on a cooling rack. 

Allow them to cool down for 20 minutes. 

Enjoy delicious cranberry crisp as is or with a scoop of vanilla ice cream on top of it.

Substitutions

Vegan: replace the butter with either vegan butter or coconut oil. 

Nut-free: Just leave out the walnuts.

Gluten-free: Use certified gluten-free oats and replace the all-purpose flour with almond flour. 

Variations

Use any sweetener of your choice such as coconut sugar, maple syrup or honey instead of brown sugar. 

Add apple, pears or other berries for a flavour variation. 

Swap the cinnamon for nutmeg. A big pinch is enough to impart the flavour. 

Pecans, almonds, hazelnuts could be used instead of walnuts. Or you could use a combination of nuts.

Tips and Tricks

Ensure to bake just until the top layer starts turning golden brown.

While baking, the cranberries bubble up and might drip, so place the ramekins/casseroles in a tray to catch the drip or place aluminium foil under them.

Adjust sugar based on how tart and sour the cranberries are. 

Storage

Store the leftover fruit crisp in the refrigerator and use it up in 5 days. Let the crisp cool down to room temperature, cover the ramekins with cling wrap (mini casseroles with lid) and then store them in the refrigerator.

This fruit crisp stays good for up to 2 days at room temperature.

You could make it ahead of time for a party and store it in the fridge. Take them out of the fridge and reheat in the oven until piping hot and crisp. This saves your time on a party day. 

Prep a big batch of oats mixture, divide it into portions, pack each portion in a zip lock bag or a freezer-friendly container and store them in the freezer. Thaw a pack in the fridge overnight and then use it to make a fresh cranberry crisp. 

Serving Suggestions

Classic combination for cranberry crisp is a scoop of vanilla ice cream.

It is a simple yet tasty dessert after a meal.

Best individual dessert to have in a family gathering and on special occasions.

It is a fantastic treat for kids to enjoy as after school snack. 

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