The holidays are a comin’! We are in the final stretch! We have almost made it to the blissfully sweet few weeks known as the happy holidays. Yesss. By now most of the cooking wizards of the world (United States?) have their Thanksgiving meal all planned out and ready to go. Maybe they’ve already been to the grocery and everything.
But, if you’re anything like me and you’re just now planning your Thanksgiving meal at the very last minute (hi, friend) then this recipe is for you.
Deliciously popped ruby red fresh cranberries baked to perfection, lots of orange zest for a bit of a punch, and a crunchy granola-type crumb topping.
I love it when sweet things make you feel like you’re almost healthy because hey, fruit.
After feasting on Thanksgiving meal #3 of the day (family, friends, leftovers) I really enjoy a nice semi-healthy dessert so that I don’t feel too much like a happy whale. But really, is that a bad thing? Relaxing on the couch with the biggest food baby ever is nothing to complain about.
And this cranberry orange crisp is totally the answer to all my post-Thanksgiving dessert dreams.
This year I’ll probably be doing two Thanksgivings.
My boyfriend and I have been together for four years and the last few Thanksgivings have been together, our first big adult togetherness, enjoying each of our family’s big meals. My mom is an amazing cook and his mom makes crazy good recipes too! Her mushroom rice in particular makes my heart skip a beat. I would probably give away my firstborn child for that recipe. But I doubt it’d be the same. You know those recipes that can only be as amazing as they are because of who makes them? That’s the rice. It’ll probably never ever be able to be replicated again, so I’m just going to enjoy it for what it is. For the mind-blowing power it has.
As you can tell, I obviously take my Thanksgiving sides very seriously. And Jordin doesn’t mind the flip flopping between houses on this special day because he lives for a good meal too.
I’m currently imagining myself scarfing down a giant bowl of Jordin’s moms mushroom rice and then coming home to wash it all down with this crisp. Ohyesplease.
Hunter Davis from The Dish and the Spoon is on an exciting guest recipe posting kick (check out his delicious vegan green bean casserole) and I’m so super thankful for him and his amazing cooking skillz. He just brought this crisp right out of the deep genius hole in his brain where he stores all his wonderful recipes. Again, I have so much to learn.
Sooo… I suggest you add this crisp to the queue of your long grocery list of Thanksgiving themed food because it’s a winner. And if you do make it, I’ll be coming over for the leftovers, if there are any.
See you in a few.
P.S. You can totally make this crisp gluten-free by just using gf flour instead of regular flour. Livin’ on the edge.
- 12 ounces fresh cranberries
- ¾ cups sugar
- Zest of 1 orange
- 2 tablespoons minute tapioca
- 1 cup rolled oats
- ½ cup flour
- ¼ teaspoon cinnamon
- 1 tablespoon sugar
- ½ cup vegan butter, cold
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the cranberries, sugar, orange zest, and tapioca. Pour into a 9-inch pie pan or 8x8 baking pan.
- In a large bowl, mix together all the ingredients for the toppings. Use your hands to blend until the topping is in pea-sized crumbs. Top the crisp mix with the topping. Place in the oven. Bake for 20-25 minutes, until golden on top.