Cranberry Crisp

There is always the question of if there is room for dessert, especially on thanksgiving when we have just stuffed ourselves with a huge dinner but we always seem to make room for that delectable sweet treat or two or three. Typically, we see the tables and kitchens lined with pies, from apple, pumpkin, and cherry to sweet potato pecan. Honestly, the options are endless when it comes to pie.

Since this wasn’t a typical year, I thought maybe a pie shouldn’t be the only thing that comes on the dessert menu. This year I opted to go for a dessert that is very much a hit or miss as cranberries just aren’t for everyone. Instead of just making a cranberry sauce which often is served with the main meal, I decided to try my hand at making this into a crisp. This was such a breeze to make and I would definitely recommend topping this with some vanilla ice cream, unfortunately I did not have any on hand, so I topped mine with a little bit of orange zest! It is the perfect balance of sweet and tart.

CRANBERRY FILLING:

• 1 package fresh cranberries

• 2/3 cup packed brown sugar

• 1/2 cup freshly-squeezed orange juice

• 1 teaspoon vanilla extract

• zest of one orange

CRISPY OATMEAL TOPPING:

• 1 cup old-fashioned oats

• 1/2 cup packed brown sugar

• 1/3 cup melted butter

• 1/4 cup flour

• pinch of salt and ground cinnamon

Directions

• Combine cranberries, brown sugar, orange juice, vanilla extract and orange zest together in pot and put on medium heat. When cranberries begin to crack, smash them a bit and let some of the liquid cook off. Turn off heat and set aside.

• Stir oats, brown sugar, melted butter, flour, salt and cinnamon together in a separate large bowl until evenly combined.

• Pour the cranberry filling into the baking pan in an even layer. Sprinkle evenly with the crispy oatmeal topping.

• Bake at 350°F for 35 minutes, or until the cranberries are bubbling and the topping is lightly golden.