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.
210-ozbags cranberries (~6 cups as recipe is written // fresh or frozen)
1tsporange zest
1/2cuporange juice
1/4cupmaple syrup(increase for slightly less tart crisp)
TOPPING
1cupgluten-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)
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.