Sheet-Pan Cranberry Crisp
Indulge in the warmth of a freshly baked Sheet-Pan Cranberry Crisp, where tart cranberries meld beautifully with a buttery, crunchy topping. This crowd-pleasing dessert is perfect for any occasion, evoking cherished memories of family gatherings and joyful celebrations. Serve it warm with a scoop of vanilla ice cream for an irresistible treat that will delight everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh cranberries (or 2 cups frozen)
- 1 cup light brown sugar
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking sheet or line it with parchment paper.
- Rinse cranberries and remove any damaged ones. In a bowl, combine cranberries with ½ cup brown sugar and ½ tsp cinnamon.
- In another bowl, mix oats, flour, remaining brown sugar, and cold butter until crumbly.
- Spread the cranberry mixture evenly on the baking sheet and top with the oat mixture.
- Bake for 30-35 minutes until bubbly and golden brown. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flair, substitute cranberries with apples or include nuts for extra crunch. Store leftovers in an airtight container in the fridge for up to five days. Reheat gently in the oven to restore crispiness.