Cranberry Crisp

Adapted from The Pioneer Woman (https://www.thepioneerwoman.com/food-cooking/recipes/a69086447/cranberry-crisp-recipe/)

3525 cal/recipe

Ingredients

Filling

  • 5 c cranberries (about 18 ounces)
  • 1 c packed brown sugar
  • 1 large orange, zest and juice (about 1/4 c)
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 tsp ground ginger

Topping

  • 8 tbsp salted butter, cubed
  • 3/4 c all-purpose flour
  • 1/2 c old-fashioned rolled oats
  • 1/2 c packed brown sugar
  • 1/4 tsp ground ginger
  • 1/4 c chopped pecans
  • 1/4 c white chocolate chips

Directions

  • Preheat the oven to 350 F.
  • Grease a 9-inch square baking dish.

Filling

  • Combine filling ingredients in a medium bowl.
  • Scrape the mixture into the prepared baking dish.

Topping

  • Place cubed butter, flour, oats, brown sugar, and ginger in bowl of food processor.
  • Cut together ingredients until the mixture looks like cookie dough.

  • Stir in pecans until evenly combined.

  • Sprinkle filling with topping.

  • Bake for 45 minutes.
  • Remove 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.