Cranberry Orange Pecan Crisp is a festive, tangy-sweet dessert that’s perfect for the holiday season. Tart cranberries are baked with juicy oranges, then topped with a buttery pecan crumble that’s golden and crisp. Every bite is bursting with bright citrus, warm spices, and just the right crunch—making this dessert a cozy favorite on any winter table.
Why You’ll Love This Recipe
I love how this crisp combines bold holiday flavors with the comfort of a warm baked dessert. It’s easier than pie—literally—and doesn’t require any dough rolling or fuss. The cranberry and orange pairing is bright and refreshing, while the pecan topping adds richness and texture. Whether I’m serving it on Christmas Day or enjoying leftovers for breakfast (yes, it’s that good), this crisp never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling:
- 3 cups fresh or frozen cranberries
- 1 large orange, zested and juiced (about ½ cup juice)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
For the topping:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup chopped pecans
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
Directions
- I preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, I combine the cranberries, orange zest and juice, sugar, cornstarch, cinnamon, nutmeg, and salt. I stir everything well, then pour the mixture into the prepared baking dish.
- In a separate bowl, I mix together the oats, flour, pecans, brown sugar, cinnamon, and salt. I pour in the melted butter and stir until the mixture becomes crumbly and evenly coated.
- I sprinkle the topping evenly over the cranberry filling.
- I bake for 35–40 minutes, or until the topping is golden and the filling is bubbling around the edges.
- I let it cool for at least 10 minutes before serving. It’s delicious warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings and timing
This recipe makes about 6 servings. Prep time is 15 minutes, and bake time is 35–40 minutes. I usually let it rest for 10–15 minutes before serving to allow the juices to thicken slightly.
Variations
- I sometimes add diced apples or pears to the filling for extra sweetness and body.
- For a gluten-free version, I use oat flour and make sure the oats are certified gluten-free.
- I swap pecans for walnuts or almonds when I want a different nutty flavor.
- If I want it sweeter, I increase the sugar in the filling slightly or add a drizzle of honey before baking.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the entire dish in a 325°F oven until warmed through. The topping stays crispier when reheated in the oven.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Not for this recipe. Fresh or frozen cranberries give the right tartness and juiciness. Dried cranberries won’t provide the same texture or moisture.
What kind of orange works best?
I usually use navel oranges—they’re juicy and sweet. If I want a bolder citrus flavor, I sometimes add a splash of orange extract.
Can I make this ahead of time?
Yes, I’ve prepped both the filling and topping separately and stored them in the fridge. I assemble and bake just before serving.
Does this freeze well?
Yes. I let it cool completely, wrap it tightly, and freeze for up to 2 months. I reheat it in the oven at 350°F until hot and bubbly.
How do I make this vegan?
I use plant-based butter in the topping, and the rest of the ingredients are already vegan-friendly.
Conclusion
This Cranberry Orange Pecan Crisp is everything I want in a holiday dessert—bright, cozy, and easy to make. It’s a festive twist on a classic fruit crisp that brings the perfect balance of tart and sweet, soft and crunchy. Whether I serve it at a gathering or enjoy a quiet bowl on a chilly night, it always feels like a warm winter hug.
Print
Cranberry Orange Pecan Crisp
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
Cranberry Orange Pecan Crisp is a cozy holiday dessert featuring tart cranberries, fresh orange, and a buttery pecan-oat topping—perfectly balanced between tangy, sweet, and crunchy for festive winter indulgence.
Ingredients
For the filling:
3 cups fresh or frozen cranberries
1 large orange, zested and juiced (about ½ cup juice)
½ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
For the topping:
¾ cup rolled oats
½ cup all-purpose flour
½ cup chopped pecans
⅓ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, mix cranberries, orange zest and juice, sugar, cornstarch, cinnamon, nutmeg, and salt. Pour into the baking dish.
- In another bowl, combine oats, flour, pecans, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Sprinkle topping evenly over cranberry mixture.
- Bake for 35–40 minutes until topping is golden and filling is bubbling.
- Let cool for 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Notes
Add diced apples or pears for variety.
Use oat flour and certified gluten-free oats for a gluten-free version.
Swap pecans for walnuts or almonds.
Drizzle honey before baking for added sweetness.
Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 22g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
