Cranberry Cherry Crisp
This Cranberry Cherry Crisp is an easy, delicious, festive dessert for the holidays!
Servings 10 servings
Calories 215kcal
Cost $3
Equipment
Ingredients
For filling
- 21 oz can cherry pie filling
- 2 cups fresh or frozen, thawed cranberries
- 2 Tbsp turbinado sugar, can sub white sugar
- 1 splash lime juice
- 2 Tbsp cornstarch
For crisp layer
- 1 cup gluten free oats
- ½ cup slivered almonds
- ½ cup sweetened flaked coconut if you substitute unsweetened coconut, increase sugar to 2 tablespoons
- 1 large pinch cinnamon
- 1 small pinch freshly grated nutmeg
- 1 Tbsp turbinado sugar, can sub white sugar
- 1 Tbsp coconut oil
Instructions
For crisp layer
- Mix all ingredients together in a medium bowl.
For filling.
- Mix all ingredients together. Spread the bottom of casserole with all of the filling.
- Sprinkle all of the crisp layer on top of filling.
- Bake for 30-40 minutes until topping is golden brown, filling is bubbly and cranberries are soft.
- Preheat oven to 350°F
Notes
Can put the crisp layer only on top, if desired.
See this recipe to make your own cherry pie filling
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Nutrition
Calories: 215kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 24mg | Potassium: 162mg | Fiber: 3g | Sugar: 6g | Vitamin A: 135IU | Vitamin C: 4.8mg | Calcium: 30mg | Iron: 0.8mg