So it's beginning to look a lot like Christmas, yes? Well we won't believe it until we taste it, and our Cranberry Crisps topped with Banana Bread Granola makes the perfect introduction to Christmas. The nutty, sweet and tangy flavours all together are a familiar palette to the holiday season, and there's enough in one serving of this dessert to remind your guests of the good times. Plus, it's so easy to make, and the colours will surely bring a touch of Christmas when served around the table. Here's to creating new memories over good company and amazin' food!
Difficulty Level: 🌕🌕🌕🌑🌑
For the Topping:
- 1 cup Banana Bread Granola
For the Cranberry Filling:
- 1 1/4 cups fresh or frozen cranberries, thawed if frozen
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving) -optional
A 4-quart baking dish, braising pan, or Dutch oven (at least 12" in diameter and 2 1/2" deep).
Make the filling:
- Toss cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
Bake the crisp:
- Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
- Toss cranberry mixture again, then transfer to baking dish, leaving some juices behind. Top cranberries with granola, mounding slightly if needed.
- Bake cranberry crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
- Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.