Orange Cranberry Crisp (Gluten-Free & Easy!)

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Bowl and baking dish of orange cranberry crisp with vegan vanilla ice cream

Admittedly, I’m not the hugest fan of traditional cranberry sauce. Perhaps that’s because it was mainly in jello form at most of my childhood holiday meals. However, cranberries, when done right, are incredibly delicious. This cranberry crisp proves that.

Baked to perfection, it’s a bubbly, saucy, tart-sweet, crisp dream. Dare I say it’s my new favorite crisp?! Plus, just 45 minutes and 10 ingredients required! Let us show you how it’s done. 

Oranges, cranberries, almond flour, maple syrup, gluten-free flour blend, oats, cinnamon sticks, coconut sugar, coconut oil, and sea salt

To start, tart cranberries are tossed with orange zest and juice and naturally sweetened with maple syrup.

Baking dish of cranberries and orange zest

Then the filling is topped with an oat and coconut sugar-sweetened streusel topping studded with rolled oats for a wholesome crunch. Pecans add a buttery crunch, and coconut (or avocado) oil helps create that classic crispy texture.

Bowl of gluten-free oats, almond flour, pecans, coconut sugar, cinnamon, sea salt, and maple syrup

Then it goes in the oven and is baked to bubbly, golden brown perfection! You can almost smell it through the screen.

Gluten-free oat and almond flour topping over a cranberry orange filling

We hope you LOVE this cranberry crisp! It’s:

Tart
Crunchy
Perfectly sweet
Fruity
Comforting
& Delicious!

I’m envisioning this as the perfect slightly indulgent holiday breakfast or secretly wholesome holiday dessert. Dress it up with your toppings of choice: coconut yogurt, vegan vanilla ice cream, or coconut whipped cream! Plus, it keeps well and reheats beautifully. The tart-sweet flavor just keeps getting better.

More Fruit Crisp Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon in a bowl of gluten-free cranberry crisp with vegan vanilla ice cream

Orange Cranberry Crisp (Gluten-Free & Easy!)

All of the flavors of cranberry sauce in a saucy, streusel-topped crisp! Cranberries are naturally sweetened with maple syrup and orange juice and topped with rolled oats, almond flour, cinnamon, and coconut sugar. The ultimate holiday breakfast or dessert! Just 10 ingredients required.
Author Minimalist Baker
Print
Sliced orange and cinnamon sticks next to a bowl and baking dish of orange cranberry crisp
4.77 from 21 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 (Servings)
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

FRUIT

  • 2 10-oz bags cranberries (~6 cups as recipe is written // fresh or frozen)
  • 1 tsp orange zest
  • 1/2 cup orange juice
  • 1/4 cup maple syrup (increase for slightly less tart crisp)

TOPPING

  • 1 cup gluten-free rolled oats (ensure gluten-free as needed // if oat intolerant, try subbing quinoa flakes or a blend of more almond flour and all purpose GF flour + increase nuts)
  • 1/2 cup almond flour or meal
  • 1/2 cup all-purpose gluten-free flour (or store-bought)
  • 1/2 cup coconut sugar
  • 1/2 cup pecans (roughly chopped // or sub other nut, such as walnuts or almonds)
  • 1/4 tsp sea salt (optional)
  • 1 tsp ground cinnamon
  • 2 Tbsp maple syrup
  • 1/4 cup melted coconut oil or avocado oil

Instructions

  • Preheat oven to 350 degrees F (176 C) and set out a 9 x 13-inch baking dish (or other dish of a similar size).
  • To the baking dish, add cranberries, orange zest, orange juice, and maple syrup (increase amount slightly for less tart crisp). Stir to combine.
  • To a medium mixing bowl, add gluten-free rolled oats, almond flour or meal, all-purpose gluten-free flour, coconut sugar, chopped pecans, sea salt (optional), cinnamon, maple syrup, and melted coconut oil or avocado oil. Stir to combine, then use fingers to break down any clumps of sugar. Sprinkle over cranberry mixture.
  • Bake for 30-35 minutes or until the cranberries are bubbly and tender and the top is golden brown. Let rest 5 minutes before serving. It’s delicious as is or topped with coconut yogurt, vegan vanilla ice cream, or coconut whipped cream.
  • Leftovers keep covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree (176 C) oven until warmed through.

Video

Notes

*Nutrition information is a rough estimate calculated with coconut oil and without optional sea salt.
*Adapted from our Best Vegan Apple Crisp.

Nutrition (1 of 10 servings)

Serving: 1 serving Calories: 277 Carbohydrates: 39.6 g Protein: 3.5 g Fat: 12.9 g Saturated Fat: 5.2 g Polyunsaturated Fat: 2.22 g Monounsaturated Fat: 4.58 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 204 mg Fiber: 4.4 g Sugar: 20.8 g Vitamin A: 65 IU Vitamin C: 14.48 mg Calcium: 43.32 mg Iron: 0.97 mg

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  1. Cathy says

    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….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoop! Thanks for sharing. If you have to use mixed berries toss with a little cornstarch or arrowroot to help the juices thicken!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Use the serving size adjustor and it will adjust the ingredients automatically for you. Just bake in an 8×8 inch dish or something similar.

  2. Darcie says

    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!

  3. Amy K says

    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.

    • Support @ Minimalist Baker says

      Thanks for the feedback, Amy! More oats would be lovely. You could also try reducing the bake temperature/time as it sounds like the almonds got a little too roasty. Hope that helps!

  4. Ellen says

    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.

  5. Nala says

    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.

  6. Jaimi says

    This was absolutely delicious! I do have a question though…how can I get the top to brown more (I baked it almost 10 extra minutes) and to form a slightly crispier top? Any suggestions welcome!

    • Support @ Minimalist Baker says

      Hi Jaimi, We’re so glad you enjoyed it! You can bake it at a higher temperature (375 F). Hope that helps!

  7. Kianna says

    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.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Kianna. Thanks for sharing! Those modifications should work well.

  8. Megan says

    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.

  9. Reenie says

    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!

    • Support @ Minimalist Baker says

      We’re so glad it turned out well with the monk fruit. Thanks so much for sharing, Heather! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Janice says

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

  11. KitKat says

    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 :)

  12. Donna in Inwood says

    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.

  13. Sarah says

    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. :)

  14. Nicole says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Nicole! Yes, a bit on the tart side. Next time you can add a bit more maple if you’d like. xo!

  15. Nora says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      yes – with yogurt or ice cream it’s a total dream! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it will taste as good but it could work? Otherwise I’d recommend more almond flour / GF four blend and nuts.

  16. AJ says

    Oats aren’t gluten free, the gluten they contain can still cause all the intestinal damage without symptoms. The only way to test is to have a gastroscope. If gluten free is important to you, replace the oats with quinoa flakes.

  17. Jill says

    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.

  18. Baiba says

    Hi Dana,

    Sounds wonderful 😊
    What is the difference between crisp and granola? I am on your aquafaba granola roll for months now 😍

    Cheers!

  19. Jr says

    Hi. I like your recipes! Especially the simple ones with lower cost on-hand ingredients.
    If I’m not gluten-free, can I substitute an equal amount of regular flour where you call for gluten-free? And why the almond flour plus a gluten-free flour? Could I substitute all of it for regular flour?
    Thanks for your tips!

    • Support @ Minimalist Baker says

      Thanks for the feedback! Yes, you can definitely sub all purpose flour for the GF blend. We like the addition of almond flour for flavor/texture, but all purpose should be OK. Let us know if you try it!

      • Tiffany says

        We really enjoyed this recipe. It was a lovely mix of tart and sweet for a Christmas dessert (followed by Boxing Day breakfast). I don’t typically like fruit crisp as the ‘crisp’ never seems crisp. I did make it with GF flour but instead of almond flour (allergy to almonds), I used hazelnut meal. I don’t have coconut sugar so used a lesser amount of raw sugar.

  20. Cyndi says

    Hello,
    Could I use all purpose flour in place of the all purpose gluten free flour?
    And maybe in place of the almond flour too??
    Thank you!

    • Support @ Minimalist Baker says

      Hi Cyndi, All purpose flour would work great in place of the GF all purpose. We prefer the added texture/flavor of almond flour, but all purpose would be OK. Let us know if you try it!