Why You’ll Love This Cranberry Almond Crisp

• The Perfect Balance of Tart and Sweet. The cranberries provide a fantastic, lively tartness that cuts through the richness of the topping, creating a dessert that’s vibrant and satisfying without being cloying. It’s a far cry from overly sugary treats.
• An Unbeatable Textural Experience. You get the soft, jammy fruit filling, the chewy oats, the crunchy almonds, and the buttery crispness all in one spoonful. It’s a real party for your palate—every bite is interesting.
• It’s Incredibly Simple to Make. Honestly, if you can mix ingredients in two bowls, you can make this crisp. There’s no rolling pin or pastry cutter in sight, which means less fuss and more time enjoying that incredible smell wafting from your oven.
• It Feels Both Rustic and Elegant. Served straight from the baking dish, it’s wonderfully homey. But plate it up with a scoop of vanilla bean ice cream, and it transforms into a restaurant-quality dessert that will impress any guest.

Ingredients & Tools

• For the Filling:
• 450 g fresh or frozen cranberries
• 150 g granulated sugar
• 2 tbsp cornstarch
• Zest of 1 orange
• 2 tbsp fresh orange juice
• 1 tsp vanilla extract
• Pinch of fine sea salt
• For the Topping:
• 120 g all-purpose flour
• 100 g old-fashioned rolled oats
• 100 g light brown sugar, packed
• 75 g sliced almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 115 g cold unsalted butter, cubed
• Pinch of fine sea salt

Tools: A 9-inch pie dish, square baking dish, or cast-iron skillet, a large mixing bowl, a medium mixing bowl, and a pastry cutter or your fingertips.

A little note on the cranberries—using fresh ones will give you a slightly more defined fruit texture, while frozen work perfectly and are often more convenient. And don’t skip the orange zest; it really brightens up the whole dish and makes the cranberry flavor sing.

Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 40-45 minutes | Total Time: about 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Fresh vs. Frozen Cranberries. You can use either with fantastic results. If using frozen, there’s no need to thaw them first—just toss them directly with the sugar and cornstarch. You might just need to add a minute or two to the baking time.
• The Butter Must Be Cold. This is the secret to a truly crisp, crumbly topping. Cold butter pieces create little pockets of steam as they melt in the oven, which is what gives you those delightful crunchy bits. If the butter is soft, the topping can become dense.
• Why Cornstarch? Cranberries release a lot of juice as they bake. The cornstarch acts as a thickener, ensuring your filling is gloriously glossy and jam-like, not watery. It’s the key to that perfect saucy consistency.
• Don’t Overwork the Topping. You want a mixture that looks like coarse, uneven crumbs with some larger pebbles of butter still visible. If you mix it until it’s uniform, it can turn into a paste rather than a crisp. A light touch is everything here.

How to Make Cranberry Almond Crisp

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp’s sweetness is a fantastic counterpoint to bitter greens like arugula or radicchio, making it a great way to start a meal.
• Roasted pork tenderloin or a glazed ham — The tartness of the cranberries naturally complements the rich, savory flavors of pork, creating a classic flavor pairing for a holiday dinner.

Drinks

• A hot cup of strong coffee or black tea — The bitterness of the coffee or tea cuts through the sweetness and richness of the dessert beautifully, cleansing the palate between bites.
• A glass of off-dry Riesling or sparkling Prosecco — The slight sweetness and acidity in these wines mirror the flavors in the crisp and add a touch of celebration to any occasion.

Something Sweet

• A generous scoop of high-quality vanilla bean ice cream — This is the classic pairing for a reason. The cold, creamy ice cream melting into the warm, tart crisp is a textural and temperature contrast that simply can’t be beaten.
• A dollop of lightly sweetened whipped cream or Greek yogurt — For a slightly lighter option, the creamy tang of whipped cream or yogurt provides a lovely richness without being as heavy as ice cream.

Top Mistakes to Avoid

• Mistake: Using softened or melted butter for the topping. This is the number one way to end up with a greasy, dense layer instead of a light, crisp one. Those solid bits of cold butter are essential for creating flakiness and crunch as they steam in the oven’s heat.
• Mistake: Skipping the cornstarch. I’ve messed this up before, thinking the sugar would thicken things enough. Without the cornstarch, you’ll have a soupy filling that doesn’t hold its shape on the spoon. It’s a small ingredient that makes a huge difference in the final texture.
• Mistake: Pressing the topping down firmly. You want a loose, airy structure. If you pack it down, you’re compacting all those lovely ingredients and preventing the heat and steam from circulating properly, which can lead to a soggy top.
• Mistake: Not letting it rest after baking. I know it’s hard to wait when your kitchen smells so good, but cutting in too early means the filling hasn’t had time to set. That rest period allows the juices to thicken properly so every serving is perfect.

Expert Tips

• Tip: Toast your almonds for a deeper flavor. Before adding them to the topping, spread the sliced almonds on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, until fragrant and lightly golden. This simple step unlocks a much richer, nuttier flavor that elevates the entire crisp.
• Tip: Make it ahead for easy entertaining. You can assemble the entire crisp, cover it tightly, and refrigerate it overnight. When you’re ready to bake, just pop it directly from the fridge into the preheated oven. You may need to add 5-10 minutes to the baking time.
• Tip: Add a flavor twist with spices. While cinnamon and nutmeg are classic, don’t be afraid to experiment. A pinch of cardamom or a tiny bit of black pepper can add a wonderful, warm complexity that pairs surprisingly well with the cranberries.
• Tip: For an extra-crispy top, use a mix of sugars. Try using half brown sugar and half granulated sugar in the topping. The granulated sugar creates a slightly more delicate, snappier crisp, while the brown sugar provides chewiness and molasses flavor.

FAQs

Can I use dried cranberries instead of fresh?
You can, but the result will be quite different. Dried cranberries are much sweeter and chewier. If you want to try it, I’d recommend rehydrating them first by soaking in hot water or orange juice for about 15 minutes, then draining well. You’ll also need to significantly reduce the added sugar in the filling, as dried cranberries are already sweetened. Honestly, the vibrant tartness of fresh or frozen is what makes this recipe so special.

How should I store leftovers and can I reheat it?
Leftovers can be covered tightly and stored in the refrigerator for up to 3 days. To reheat, I find the oven or toaster oven is best to recrisp the topping. Place individual portions in a 350°F (175°C) oven for 10-15 minutes until warm. The microwave will work in a pinch but will soften the topping, so it’s not my first choice.

Can I make this recipe gluten-free?
Absolutely! For a great gluten-free version, simply substitute a 1:1 gluten-free all-purpose flour blend for the regular flour in the topping. Make sure your oats are certified gluten-free, as oats are often processed in facilities that also handle wheat. The rest of the recipe is naturally gluten-free.

My topping is browning too quickly. What should I do?
This can happen if your oven runs hot or your baking dish is dark metal. If you see the top getting dark brown before the filling is bubbling, simply lay a loose piece of aluminum foil over the top for the remainder of the baking time. This will shield it from direct heat and prevent burning while the fruit continues to cook.

Can I freeze the baked crisp?
Yes, you can! Let the crisp cool completely after baking, then wrap the entire dish tightly in a couple layers of plastic wrap and foil. It will freeze well for up to 3 months. Thaw overnight in the refrigerator and then reheat in a 350°F (175°C) oven until warmed through and the topping is crisp again.