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Here’s a perfect dessert for the holidays, a cranberry orange pecan crisp that is super easy to make, tastes absolutely delicious and is very festive on the dessert table.
Ingredients
For the Crisp Topping
- 2 cups flour, unsifted
- 1 cup brown sugar, lightly packed
- 1 cup butter, 2 sticks
- For the Cranberry Filling
- 2 12 oz packages fresh cranberries
- 1 cup pecans, chopped
- Zest from 2 oranges, plus juice from one of the oranges
- 1 cup of sugar
- ½ tsp salt
- ½ tsp nutmeg
- 1 tsp cinnamon
- ¼ stick butter
- Instructions
Instructions
- Preheat oven to 400°
- For the Crisp Topping
- In a large mixing bowl, whisk together flour and brown sugar. Add 1 cup of butter and mix at low speed until crumbly.
- For the Cranberry Filling
- In a medium bowl, whisk sugar, salt, nutmeg, and cinnamon together and set aside.
- Rinse cranberries and add to a large bowl, add pecans, orange zest and the juice from one orange.
- Stir in sugar mixture and gently mix until cranberries and pecans are coated well.
- Pour fruit mixture into a 9 x 13-inch baking dish.
- Add the remaining ¼ cup butter (sliced) and just place it on top of the fruit mixture randomly.
- Add the flour mixture on top of the fruit and spread evenly.
- Bake uncovered at 400° for 45-55 minutes, or until the top is golden brown.
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