Cranberry Orange Pecan Crisp is a delicious and festive crisp recipe made with fresh cranberries, freshly squeezed orange juice and orange zest, along with chopped pecans and a buttery crisp topping that is absolutely delicious. With the perfect balance of sweet, tart, and nutty, this crisp is sure to become a new favorite.
If you’re looking for an easy, delicious dessert that’s perfect for the holidays or any time of year, then look no further. You’ve found it with my cranberry orange pecan crisp. This easy, delicious recipe is loaded with sweet and tangy cranberry and orange flavor, classic spices like nutmeg and cinnamon, and chopped pecans. Then it’s topped with a deliciously buttery crumble that brings the entire thing together. It’s perfect for Thanksgiving or Christmas, and thanks to frozen cranberries being available year-round, it’s also a wonderful dessert to make any time of year! I’ve been making it for decades, and it’s become one of my family’s favorite desserts.
Cranberry Orange Pecan Crisp
This sweet, tangy dessert starts with a filling of cranberries, pecans, orange juice, and orange zest. I top it with a buttery pecan crisp topping and bake it until golden and bubbly. That’s all there is to it! The entire recipe takes about an hour to make and the majority of that time is baking! It’s an easy recipe anyone can make and delicious any time of year.
Why You’ll Love This Cranberry Orange Pecan Crisp Recipe
- The flavor combination of fresh cranberries, orange zest and juice, the crunchy pecans, and the buttery crisp topping is simply irresistible.
- It’s the perfect festive holiday dessert that is easy to make and always a hit with everyone.
- The crisp topping adds a buttery layer of richness that takes the whole dessert over the top.
Ingredients
This simple recipe only takes a few ingredients, and you’ll find them all in your kitchen and your local grocery store. In fact, the only thing you might have to buy is the cranberries!
For the Crisp Topping
- All purpose flour
- Light brown sugar
- Butter
For the Cranberry Filling
- Fresh cranberries
- Chopped pecans
- Orange zest
- Granulated sugar
- Salt
- Nutmeg
- Ground cinnamon
- Butter
The actual measurements are in the recipe card at the bottom of the post.
How to Make Cranberry Orange Pecan Crisp
This cranberry orange pecan crisp is a breeze. It takes just about an hour from start to finish, and it’s so easy that even beginners can make it! It’s so delicious and so easy, you’ll be making it all year long!
Step 1: Make the Topping
Whisk the flour and brown sugar together in a large mixing bowl. Then, add 1 cup of butter and mix on low speed until crumbly.
Step 2: Make the Filling
Whisk the sugar, salt, nutmeg, and cinnamon together in a medium bowl and set aside. Rinse the cranberries and add them to a large bowl. Then, add the pecans, orange zest, and the just from 1 orange. Stir in the sugar mixture until everything is coated.
Step 3: Bake
Pour the fruit mixture into a 9×13 baking dish and randomly top it with slices of the remaining ¼ cup butter. Top with the flour mixture evenly and bake at 400 degrees for 45 to 55 minutes or until the top is golden brown.
Recipe Tips
- Sort your cranberries and remove any that are marred, soft, or discolored.
- Be sure you coat your fruit mixture well so the flavors are fully combined.
- There’s no need to cook the fruit mixture before bake. It will get bubbly, sweet, and perfectly baked in the oven.
Variations
- Try adding a bit of mace to the mixture for more flavor.
- Chopped walnuts work well in place of pecans, as well.
- Frozen or fresh cranberries are perfect for this recipe. Use whichever you have.
- A scoop of vanilla ice cream is the perfect addition to this dessert crisp.
What to Serve with Cranberry Pecan Crisp
This delicious dessert is perfect with all your holiday favorites like turkey, ham, prime rib, stuffing, and other classic holiday sides. You can also serve it year-round as a desert after a meal of chicken, pork, or beef! Its versatile flavor makes it the perfect sweet ending to a wide variety of meals.
Recipe FAQ
Yes, you can. Unless otherwise specifically stated in a recipe, frozen cranberries can always be used in place of fresh. This is because cranberries don’t get overly mushy and liquidy after defrosting.
Sort and rinse your fresh cranberries with cold water. Then drain them and place them in a single layer on a clean towel to air dry for 15 to 20 minutes. Finally, flash freeze them on a rimmed baking sheet for 2 to 4 hours and transfer them to an air-tight, freezer-safe container or heavy-duty freezer bag. Store for up to 3 months.
This crisp will last for up to 5 days in the refrigerator.
While this crisp reheats well, it’s always best when served fresh from the oven. I don’t recommend making it in advance.
This cranberry orange crisp is freezer-friendly and will last for up to 3 months in the freezer.
How to Store and Reheat Cranberry Crisp Leftovers
Refrigerate this crisp in an airtight container for up to 5 days. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container. Defrost before reheating.
To reheat the crisp, microwave it at 1-minute intervals until heated through, or bake it at 350 until heated through.
Try This Delicious Cranberry Orange Pecan Crisp Recipe Today
This easy, delicious cranberry orange pecan crisp makes a great dessert for the holidays or any time of year. Because it’s so easy to make, and fresh or frozen cranberries can be used, you can enjoy a sweet taste of the holidays whenever you like. Give this recipe a try, and I know this crisp will become a permanent part of your dessert recipe rotation.
Here are a few more delicious fruit crisp recipes you can find on the blog: Apple Pear Walnut Crisp, Blueberry Walnut Crisp, Blackberry Walnut Crisp, Pear Walnut Crisp, and Peach Crisp.
Cranberry Orange Pecan Crisp
Ingredients
For the Crisp Topping
- 2 cups all purpose flour
- 1 cup light brown sugar, lightly packed
- 1 cup butter, 2 sticks
For the Cranberry Filling
- (2) 12 ounce fresh cranberries
- 1 cup pecans, chopped
- Zest from 2 oranges, plus juice from one of the oranges
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- ¼ cup butter
Instructions
- Preheat oven to 400°
Crisp Topping
- In a large mixing bowl, whisk together flour and brown sugar. Add 1 cup of butter and mix on low speed until crumbly.
Cranberry Filling
- In a medium bowl, whisk sugar, salt, nutmeg and cinnamon together and set aside.
- Rinse cranberries and add to a large bowl, add pecans, orange zest and the juice from one orange.
- Stir in sugar mixture and gently mix until cranberries and pecans are coated well.
- Pour fruit mixture into a 9 x 13 inch baking dish.
- Add the remaining ¼ cup butter (sliced) and just place on top of the fruit mixture randomly.
- Add the flour mixture on top of fruit and spread evenly.
- Bake uncovered at 400° for 45-55 minutes, or until the top is golden brown.
Video
Notes
Nutrition
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[…] main ingredient. I have recently made a Cranberry Orange Pecan Loaf that is AMAZING as well as a Cranberry Orange Pecan Crisp that uses fresh cranberries and boy are these desserts […]