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Cranberry Crisp
with vanilla ice cream

Active: 20 min Total: 50 min
This recipe was originally written to make 8 servings.
Cranberries are always a festive addition to a Thanksgiving spread, and their bright color makes them a fun base for a rustic crisp.
Smarts: The cranberry filling will be fairly tart after baking, but we found the tartness to be just right with a scoop of sweet vanilla ice cream. Feel free to increase the sugar if you'd like a sweeter filling.


Cranberry Crisp:
  • Cranberries, fresh or frozen - 5 cups
  • Brown sugar, light - 3/4 cup + 1/2 cup
  • Lemon zest - 1 tsp
  • Cornstarch - 1 Tbsp
  • Rolled oats - 1 cup
  • Pecans, halves or pieces - 1/2 cup , finely chopped
  • Butter - 4 Tbsp , melted
  • Flour, all-purpose - 1/4 cup
  • Ice cream, vanilla - for serving


  1. Make filling - (If prepping right before cooking, get oven heating first.) Stir together cranberries, first portion of brown sugar, lemon zest, and cornstarch.
  2. Make topping - Stir together second portion of brown sugar, oats, pecans, and melted butter. Add flour and stir until evenly combined.

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  1. Heat oven to 350F / 177C. Spray a round cake pan, square baking dish, or pie plate with nonstick cooking spray or brush it with some oil.
  2. Pour cranberry filling into prepared pan. Crumble topping over cranberries.
  3. Bake, uncovered, until topping is golden and cranberry filling is bubbling, 28 to 30 minutes.
  4. Let crisp rest for 5 to 10 minutes (the filling will thicken as it rests).
  5. Divide cranberry crisp between serving bowls and top with ice cream.



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