Orange Cranberry Crisp (Gluten-Free & Easy!)

This was super easy to make and it smelled amazing while it was cooking, but it turned out just okay. I followed the recipe exactly, except increased the maple syrup from 1/4 of a cup to a 1/3 of a cup. I’m not sure if the cranberries I bought were extra tart and I just needed more maple/sugar or what, but it overall tasted way too tart and a little bland in general. Maybe brown sugar instead of coconut sugar in the topping as well? I had friends over and when eaten with ice cream, it was apparently delicious, but I can’t eat dairy so didn’t try it that way! I’m not even that into sweets, but I might try making it again using more syrup/sugar. And I’ll make some coconut ice cream to go with it :)

This turned out delicious and we would make it again. We topped it off with whipped cream to cut some of the tart. We had a 30oz bag of cranberries so we adjusted the recipe accordingly (thank you for adding that adjustment feature) and it was a success. Tasted even better the next day. Thank you!

This was so good! I halved the recipe and threw in a couple of small chopped apples, as I didn’t have quite enough cranberries. I used a cup of all purpose flour instead of the flours listed. I was expecting it to be a little more golden colored when baked, but it still tasted great and had a nice crisp.

I have made this several times, both with fresh and frozen cranberries… it is so easy and tastes lovely. It is very versatile, as I have added other things to it – fresh ginger, an old apple I had in the fridge, and everyone always raves about it! Thanks so much for this wonderful recipe!

This recipe is a rockstar, my guests raved about it! I forgot the oil the second time I made it and everyone still loved it! I love it!!!!!!

My hubby and I LOVE this! I have made it numerous times and it’s always wonderful! Problem is….i cannot find cranberries in the stores anymore! I guess they are a seasonal thing….bummer!!
I tried this recipe with mixed berries, but it came out pretty runny. I will try it without the orange juice next time. Until I can find fresh cranberries again….

I think this might be my new favourite crisp! I’m a huge crisp-lover of any fruit and while I’ve made ones in which cranberries were paired with apples or pears, this is the first time I’ve tried a crisp where the cranberries get to shine and I LOVED it! The orange is a perfect complement, the crisp topping was so simple and delicious (the pecans added a perfect amount of rich crunch) and I especially appreciated that it was still on the tart side. I’ll be coming back to this recipe again and again. Thank you!

It was great with strawberry ice cream, but otherwise I found it a little bit too nutty. Tasted a bit like burnt almonds. Next time I’ll omit the almond meal and probably add more oats instead. Very glad I didn’t lower the sweeteners, it was still plenty tart and I tend to like things on the tart side and love cranberries. I thought it highlighted the cranberries well and the topping was very crisp.

Such a great breakfast treat. I made it several times and serve it with vanilla yogurt. Oh so yum. My whole family (small children included) enjoys it.

Just made this with some modifications – I used 3 cups fresh Cranberries and omitted the coconut sugar. (This actually wasn’t intentional but it ended up being the perfect amount of sweetness for me so hey ho) It was delicious!! Will definitely make this again.

I don’t normally leave reviews but this was SO delicious! The crisp tasted boozy even though there was no alcohol to be found. I’m normally not a huge fan of the “crisp” part because I find it too sweet so I may cut down on the sugar next time and add a bit of cornstarch to the filling to thicken up the liquid a little bit.

Delicious, this was so quick to prepare and so good! I had to make a few adjustments based on what we had in hand, half cranberry half wild blueberry, brown sugar and and almonds in place of pecans – a real treat, thank you.

Wow! Delicious! We are not GF so subbed all-purpose flour for the almond meal and GF flour. Used brown coconut sugar because that’s what we had. Halved the recipe because there are only two of us and I made this as a dessert. That was clearly a mistake as we ate almost the entire thing!

Excluding subbing golden monk fruit for the coconut sugar, I made this recipe as directed. Absolutely delicious!

This was SO good! I reduced the syrup and sugar amounts a bit as I love less sweet. I will be making this again!

Just made this today and wow!!! So delicious even on its own. Lovely contrast of sweet, tangy, gooey and crunchy! You never fail me! Thanks :)

The good news is, this is super-terrific in flavor. The contrast between the tart and the sweet is out of this world!

The bad news (and it’s not that bad) is that if you make it without oats, using the suggested substitute of more almond meal and more GF flour, it has a texture that isn’t quite right — it’s a bit too granular and isn’t crumbly enough.

I wonder if the solution might be to use more coconut oil if you are raising the amount of flour? With more oil, it seems like you would get more of a “shortbread” type of texture, i.e., with crumb-like knobs of flour and fat together, which I think is what you want.

I made this with a little more than a pound of fresh cranberries (17 ozs) and did not alter the amount of sweet stuff, and I thought the level of sweetness was just right. I am not someone who likes thing overly sweet. I thought that if I had actually had 20 ozs of berries as called for, that it would not have been sweet enough, due to the tartness of the berries.

I suppose that is something that varies by taste, but I would say to others trying the recipe, don’t be afraid of it being too sweet.

Also, I used 1 c of almond meal and 1 cup of GF flour (and no oats). I used the suggested half cup of pecans plus another quarter cup (almost a third of a cup) of walnuts. The amount of nuts was fine, I thought.

The only issue is the texture of the topping if you go oat-free. If I make this again, I would certainly up the amount of coconut oil to one-third of a cup and see what it looks like.

Thanks for trying something different with cranberries! I love them and every year at this time I am looking for interesting ways to use them.

This was perfect! Used walnuts instead of pecans because that’s what I had, and it wsas delicious

This recipe was just perfect! Easy to make & delicious for breakfast with yogurt. Will definitely make again.

So delicious and so easy!! I made some substitutions, like flax meal for almond meal since I didn’t have it, and even forgot to add maple syrup to the topping and it was still perfect. I served it warm with vanilla soy ice cream to my happy crowd of two. :)

This was nice and unique to change things up from apple crisp and use up some of the cranberries I’ve been putting in the freezer from local food boxes this fall. I found some bites a bit too tart for my liking, but overall it balanced tart and sweet well and paired really, really well with vanilla ice cream.

This was delicious! I’m really trying to avoid sugar, so didn’t add any to the filling, and just added 1/4 cup of coconut sugar to the topping (along with the 2 T of maple syrup). It’s tart but I love it. I substituted 1/4 almond flour and 1/4 cup regular all purpose flour for the 1/2 cup of gluten free flour, since I didn’t have any on hand.

This was super tasty! It definitely tart—I didn’t have any ice cream but this would be PERFECT with it.

This cranberry crisp is amazing and the perfect way to use up all of those fresh cranberries lingering in the freezer after thanksgiving.
It was a huge hit with my children. I topped it with whipped cream (also leftover from thanksgiving) and it was the perfect touch. Definitely hanging on to this recipe.

We don’t have cranberries so I used mulberries instead. It was delicious.