1. Can I use frozen cranberries for cranberry crisp?

Yes, frozen cranberries work perfectly fine in this recipe. Just make sure to thaw and drain them before using to prevent excess moisture from affecting the crisp's texture.

2. Is cranberry crisp gluten-free?

Yes, cranberry crisp can easily be made gluten-free by using certified gluten-free oats and oat flour in the crumble topping. This way, you can enjoy the crisp without worrying about gluten.

3. How can I make cranberry crisp ahead of time?

You can assemble the cranberry crisp the night before and refrigerate it until you’re ready to bake. Alternatively, you can freeze it for up to a month, thaw it in the refrigerator, and then bake it as directed.

Cranberry Crisp: A Sweet and Tangy Fall Delight

Description

This cranberry crisp recipe features a tart cranberry filling sweetened with maple syrup, topped with a buttery oat crumble that bakes to a golden perfection. It’s the perfect fall dessert that’s quick to make and a crowd-pleaser at holiday gatherings or cozy family dinners.

Ingredients

Scale

12 oz fresh cranberries
⅔ cup maple syrup
1½ teaspoon vanilla extract
1½ teaspoon ground cinnamon
⅓ cup butter, melted
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 or similar size baking dish, combine cranberries, maple syrup, vanilla extract, and cinnamon. Stir to mix, then spread the mixture evenly in the dish.
In a medium bowl, melt the butter in the microwave for 30 seconds. Add the oats, oat flour, brown sugar, cinnamon, and sea salt to the melted butter. Stir to combine until the mixture is crumbly.
Spread the crumble topping evenly over the cranberry mixture.
Bake in the preheated oven for 45 minutes, or until the cranberries are soft and bubbling, and the topping is golden brown.
Allow the crisp to cool for 5 minutes before serving to help the filling thicken slightly.

Notes

Frozen cranberries can be used in place of fresh cranberries. Just be sure to thaw and drain them to avoid excess moisture.
If you need a gluten-free dessert, ensure you use certified gluten-free oats and oat flour.
This crisp can be made ahead of time. Simply assemble it the night before and refrigerate, or freeze it for up to a month and bake when ready.
You can add nuts to the topping, like chopped walnuts or almonds, for extra crunch.
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.

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

Nutrition

Serving Size: 1 serving
Calories: 344
Sugar: 33g
Sodium: 188mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 56g
Fiber: 4g
Protein: 4g
Cholesterol: 27mg