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Preheat the oven to 190 C (375 F)
Stir together fresh cranberries, nutmeg, and brown sugar in a bowl.
250 gms (or) 2 cups Fresh Cranberries, ¼ Teaspoon Ground Nutmeg, 88 gms (or) ½ cup Brown Sugar
In a separate bowl, add the oats, flour, melted butter, walnuts, brown sugar and salt.
93 gms (or) 1 cup Rolled Oats, 70 gms (or) ½ cup Plain Flour (All Purpose Flour), 74 gms (or) ⅓ cup Butter, a pinch Salt, 44 gms (or) ⅓ cup Walnuts, 88 gms (or) ½ cup Brown Sugar
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.