Delicious Cranberry Crisp!
An Easy Recipe For Cranberry Crisp!
I love recipes this time of year and anything with cranberries is always a hit in our family. Today I have the easiest cranberry crisp recipe to share with you! I am joining Kristen from Ella Claire & Co. for more cranberry recipes down below.
To make this recipe you will start by turning the oven on to 350 degrees. Butter a small casserole dish (I went with an 8×5) but you could probably do a small square shape. You can always double this to do it in a bigger dish. Then you will want to make the cranberry filling. You will need:
- 1 bag of cranberries
- 3/4 cup maple syrup
- 1 cup water
- 1 tsp. pumpkin pie spice
Begin by low boiling the water and maple syrup to make a simple syrup (this is like sugar so watch carefully that it doesn’t burn, turn down heat if needed). Once it is rolling turn it down to medium heat and add cranberries. Let these cook way down (they will burst and become jelly like). I added some gelatin to mine to make it thicker you could also do a tbsp. of arrowroot (totally optional). Add the spice. Pour into the casserole dish, let cool and begin the crisp topping.
For the crisp you will need:
- 1 1/2 cups oatmeal
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/2 cup almond slivers
- dash of salt
- dash of coconut shavings (optional)
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 4 tbsp. coconut oil melted
- 1 tbsp. maple syrup
- 2 tbsp. honey
To make the crisp, you:
Combine all the dry ingredients and stir. Then add all the wet and mix well. Top this mix onto the cranberry filling. Carefully place into the oven and bake around 25-30 minutes watching closely until the topping is golden brown.
It will come out bubbly and smelling delicious!
Top it with ice-cream or cool whip… Although it is perfectly yummy all on its own!
I will be making this on repeat this season.
It would make a delightful addition to any holiday potluck meal too!
I hope you enjoy and don’t forget to check out these recipes from my sweet friends below!