Cranberry Crisp Recipe

Cranberries: Fresh cranberries provide a tart and tangy base for the crisp.

Granulated sugar: Adds sweetness to balance the tartness of the cranberries.

Cornstarch: Helps to thicken the cranberry filling.

Gluten-free rolled oats: Forms the base of the crisp topping, adding texture and a slight chewiness.

Almond flour: Adds a nutty flavor and helps to keep the topping gluten-free.

Brown sugar: Adds a rich, caramel-like sweetness to the topping.

Butter: Melting the butter helps to bind the topping ingredients together and adds richness.

Cinnamon: Adds warmth and spice to the topping.

To ensure the cranberries are evenly coated and the filling thickens properly, mix the granulated sugar and cornstarch together before adding them to the cranberries. This will help distribute the cornstarch more uniformly, preventing clumps and ensuring a smooth, consistent texture in the cranberry crisp.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and is naturally gluten-free.

• gluten-free rolled oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture.

• almond flour - Substitute with coconut flour: Coconut flour is gluten-free and adds a subtle coconut flavor, but use less as it absorbs more moisture.

• brown sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a rich, complex flavor.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and a hint of coconut flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices, adding depth to the flavor.

• Allow the cranberry crisp to cool completely at room temperature. This ensures that the topping sets properly and doesn't become soggy during storage.
• Transfer the cranberry crisp to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the cranberry crisp in the refrigerator. It will stay fresh for up to 5 days, making it a perfect make-ahead dessert for busy weeks.
• For longer storage, consider freezing the cranberry crisp. Wrap the cooled crisp tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the package with the date to keep track of its freshness. The cranberry crisp can be frozen for up to 3 months.
• When ready to enjoy, thaw the cranberry crisp in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the cranberry crisp in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the topping is crisp again. Alternatively, you can microwave individual portions for a quicker option.
• Serve the reheated cranberry crisp with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cranberry crisp in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until the filling is bubbly and the topping is crisp again. This method ensures the crisp retains its texture and flavor.

• Microwave Method: Transfer a portion of the cranberry crisp to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as the topping may become soggy. This method is quick and convenient for individual servings.

• Stovetop Method: Place the cranberry crisp in a skillet over low heat. Cover the skillet with a lid to trap the heat and moisture. Stir occasionally to ensure even heating. This method helps maintain the crisp texture while reheating the filling thoroughly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cranberry crisp in an air fryer-safe dish. Heat for about 5-7 minutes, checking frequently to avoid burning. This method can help revive the crisp topping while keeping the filling warm and delicious.

• Oven: Used to bake the cranberry crisp at the specified temperature until the topping is golden brown and the filling is bubbly.

• Mixing bowl: Needed to combine the cranberries, granulated sugar, and cornstarch, as well as to mix the oats, almond flour, brown sugar, melted butter, and cinnamon.

• Baking dish: The vessel in which the cranberry mixture and the oat topping are layered and baked.

• Measuring cups: Essential for accurately measuring the cranberries, granulated sugar, cornstarch, oats, almond flour, and brown sugar.

• Measuring spoons: Used to measure the cornstarch and ground cinnamon precisely.

• Wooden spoon: Useful for mixing the cranberry mixture and the oat topping.

• Spatula: Helps in spreading the oat topping evenly over the cranberry mixture.

• Cooling rack: Allows the baked cranberry crisp to cool slightly before serving.

Prepare the filling in advance: Mix the cranberries, granulated sugar, and cornstarch the night before and store in the fridge.

Use pre-measured ingredients: Measure out the oats, almond flour, and brown sugar ahead of time to streamline the process.

Melt butter in the microwave: Quickly melt the butter in the microwave instead of on the stove to save a few minutes.

Opt for a food processor: Use a food processor to mix the oats, almond flour, brown sugar, and cinnamon for a faster, more consistent topping.