1. Can I use frozen cranberries in Cranberry Crisp?

Yes, you can absolutely use frozen cranberries in this recipe. Just be sure to let them thaw slightly before using them in the filling. There’s no need to adjust the baking time, but the filling might be a bit more liquidy at first. The topping will still crisp up beautifully, so don’t worry!

2. How can I make Cranberry Crisp vegan?

To make this cranberry crisp vegan, simply swap the butter for coconut oil or another plant-based fat. You can also use a plant-based sweetener like maple syrup (which is already used in the recipe), ensuring the dish remains both vegan and delicious.

3. Can I make Cranberry Crisp ahead of time?

Yes, you can prepare the cranberry crisp in advance. Assemble the crisp up to 24 hours ahead of time, cover it, and refrigerate. When you're ready to bake, simply pop it into the oven as directed. You can also freeze the unbaked crisp for up to a month—just make sure to let it thaw overnight before baking.

Cranberry Crisp: Easy & Delicious

Name: Cranberry Crisp
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz fresh cranberries (about 6 cups); ⅔ cup maple syrup; 1 and ½ teaspoon vanilla extract; 1 and ½ teaspoon cinnamon; ⅓ cup butter (salted or unsalted); 1 cup large flake rolled oats (certified gluten-free if needed); ½ cup oat flour (certified gluten-free if needed); ¼ cup brown sugar; 1 teaspoon cinnamon; ¼ teaspoon fine sea salt

Description

Cranberry Crisp is a delightful dessert that combines the tartness of fresh cranberries with a sweet maple syrup filling, topped with a buttery oat crumble. It’s a simple yet flavorful dish that is naturally gluten-free and perfect for holiday gatherings or any time you crave a warm, comforting treat.

Ingredients

Scale

12 oz fresh cranberries (about 6 cups)
⅔ cup maple syrup
1 and ½ teaspoon vanilla extract
1 and ½ teaspoon cinnamon
⅓ cup butter (salted or unsalted)
1 cup large flake rolled oats (certified gluten-free if needed)
½ cup oat flour (certified gluten-free if needed)
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon fine sea salt

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Instructions

Preheat your oven to 350°F (175°C). In a 7×11 inch baking dish, combine cranberries, maple syrup, vanilla extract, and cinnamon. Stir and spread into an even layer.
In a medium microwave-safe bowl, melt butter for 30 seconds. Add the oats, oat flour, brown sugar, cinnamon, and sea salt to the melted butter and mix until the mixture is crumbly.
Evenly sprinkle the crumble topping over the cranberry filling.
Bake for 45 minutes, or until the cranberries are bubbling and the topping is golden brown.
Let the crisp cool for 5 minutes to allow the filling to thicken before serving.

Notes

Frozen cranberries can be used as a substitute for fresh cranberries.
If you need a dairy-free option, replace butter with coconut oil or walnut oil.
The recipe can be prepared ahead of time and refrigerated for up to 24 hours before baking.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat leftovers in the microwave or oven for 10-15 minutes at 350°F (175°C) to warm through.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 344 kcal
Sugar: 33g
Sodium: 188mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 56g
Fiber: 4g
Protein: 4g
Cholesterol: 27mg