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Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
When it comes to Thanksgiving desserts, there’s always room for something bright, warm, and just a little unexpected—and this cranberry crisp fits the bill perfectly. It’s sweet, tart, buttery, and bubbling with holiday flavor in every bite. The filling is made with fresh or frozen cranberries, brown sugar, orange zest, and a hint of ginger for a cozy seasonal twist. Then it’s topped with a golden oat crumble full of pecans and white chocolate chips.
I love serving this crisp as a colorful alternative to pie—it looks gorgeous on the dessert table alongside the usual suspects like pecan pie and apple pie, and couldn’t be easier to make. The contrast of the tangy cranberries and crunchy topping is pure comfort food magic. Plus, you can bake it ahead and warm it right before dessert time, which makes it perfect for Thanksgiving, Christmas, or any holiday gathering.
And here’s the best part: This cranberry crisp isn’t just for the holidays. Try it anytime you need a simple dessert that feels a little special—and don't forget to top it with a scoop of vanilla ice cream or a dollop of whipped cream!
Can you make cranberry crisp ahead of time?
Definitely! Just bake the crisp, then allow it to fully cool. Cover it tightly and store it in the refrigerator for up to 4 days. To reheat, cover the dish with foil and warm it in a 325°F oven for 10 to 15 minutes.
Can you use frozen cranberries instead of fresh in cranberry crisp?
Yes, frozen cranberries work just as well—no need to thaw them first. Just toss them right into the filling with the sugar, orange zest, and spices. They’ll burst beautifully in the oven and create the same delicious, jammy texture as you would get with fresh cranberries.
Can you omit the white chocolate chips from cranberry crisp?
You sure can! They add a nice, creamy sweetness, but the crisp is still delicious without them. You could also swap in dark or milk chocolate chips if you’d like to change things up.
Can I use the crumble topping with other fruits?
This oat and pecan crisp topping is super versatile—try it with apples, pears, or a mix of berries for an easy, year-round dessert.
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Ingredients
TOPPING
- 1 stick salted butter, cubed, plus more for the baking dish
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/4 tsp. ground ginger
- 1/4 cup chopped pecans
- 1/4 cup white chocolate chips
FILLING
- 5 cups cranberries, thawed if frozen (about 18 ounces)
- 1 cup packed light brown sugar
- Grated zest of 1 orange, plus 1/4 cup juice
- 2 Tbsp. cornstarch
- 2 tsp. vanilla extract
- 1 tsp. ground ginger
- Vanilla ice cream, for serving
Directions
- Step 1Make the topping: Preheat the oven to 350˚. Butter a 9-inch square baking dish. Whisk together the flour, oats, brown sugar and ginger in a medium bowl. Add the butter and use a pastry blender or 2 forks to cut it into the dry ingredients until the mixture looks like cookie dough. Add the pecans and work them in with your hands until evenly combined.
- Step 2Make the filling: Combine the cranberries, brown sugar, orange zest, orange juice, cornstarch, vanilla and ginger in a medium bowl. Scrape the mixture into the prepared baking dish and sprinkle with the topping. Bake for 45 minutes.
- Step 3Remove from the oven and sprinkle with the white chocolate chips. Return to the oven and continue baking until the topping is golden brown and the fruit is bubbling, 5 to 10 more minutes. Let sit at least 10 minutes before serving. Serve with ice cream.
Tip: The topping can be made ahead and stored in the refrigerator for up to 1 week. When you're ready to use it, simply crumble it over the cranberry mixture.
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