This Orange Cranberry Crisp is sweet, tart and insanely delicious! It makes for an easy, festive dessert for the Holidays!
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 55 minutes
Ingredients
- 2 ( 12 oz.) packages fresh cranberries or frozen but not thawed
- 1/2 cup zero point brown sugar sweetener- I use Lakanto Monkfruit Golden sweetener
- 2 Tbsp cornstarch
- 1/4 cup fresh orange juice-from one large orange
- 2 tsp freshly grated orange zest- from one orange
Topping Ingredients:
- 3/4 cup all purpose flour
- 3/4 cup quick cooking oats, old fashioned rolled oats, or gluten free oats- I use Trader Joes Toasted old fashioned rolled oats
- 4 Tbsp light butter, melted. I use Land O’ Lakes light butter made with canola oil
- 1/2 cup zero point brown sugar sweetener – I use Lakanto Monkfruit Golden sweetener
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350° degrees. Spray a 9-inch baking dish or cast iron skillet with non stick cooking spray. Set aside.
- Combine cranberries, brown sugar sweetener, orange juice, cornstarch, and orange zest in a large mixing bowl.Mix until well combined.
- Transfer the cranberry mixture to the prepared baking dish.
- In a medium size mixing bowl combine oats, flour, vanilla, cinnamon, brown sugar sweetener, and melted butter. Using your hands blend the mixture until it forms moist clumps.
- Sprinkle the crumble topping evenly over the cranberries.
- Bake 40-45 minutes, or until the juices are bubbling and the topping is golden brown.
- Remove the crisp from the oven and let it cool slightly before topping with sugar free cool whip or ice cream, if desired.
Makes 8 (3/4 cup) servings
4 Points per serving