the unadulterated cranberry: go away apple and pear! ::::
I have thought long and hard about a cranberry crisp, squirreling away fresh cranberries into the depths of my freezer for months since autumn. Finally, my creation has some to fruit(ion). It’s not that I don’t like a good pear crisp dotted with some cranberries, or an apple pie with dried cranberries flavoring every bite, but the idea of a pure cranberry dessert, no other fruit to detract from the cranberry tartness and floralness was too good to pass up. I visited pure cranberry dream previously when I made some cranberry compote, jam, and galette in one post. I actually feel the same about rhubarb too, but have yet to make a pure rhubarb dessert on the blog, unless you count my rhubarb simple syrup for homemade rhubarb soda and its sidekick rhubarb compote.
I’ve been waiting for the summer fruit dessert inspirations to appear, but often fall back on the freezer fruit stock when I am overwhelmed with too many strawberry and stone fruit possibilities (endless!). I’m also preparing room for freezer meals to come. When Baby arrives at the end of June/early July, we can’t be subsisting on cranberries for every meal (though that could be an interesting post-partum diet). While I wanted to scarf down about half of this cranberry crisp in one sitting, I reined myself in, only portioning a small amount with a large bowl of Greek yogurt. It made for a nice bedtime snack, usurping the usual plain Greek yogurt choice I make.
Enjoy a burst of autumn flavor in your incipient summer.
One year ago: rhubarb simple syrup and compote
Two years ago: candied walnut wedge
- 24 ounces (680 g) fresh cranberries
- 1¾ to 2 cups sugar (I like tart desserts, so I used the 1¾ cups)
- ½ cup orange juice
- 4 tablespoons unsalted butter
- 1 cup roughly chopped almonds or hazelnuts
- 1 cup old-fashioned oats
- 1 cup flour
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- Preheat your oven to 375 degrees F.
- Cook cranberries, sugar, orange juice over medium-high heat to soften and pop the cranberries, stirring occasionally. This will take about 15 minutes.
- Turn off the heat, add the 4 tablespoons of butter, and set aside.
- For the underlayer and topping, mix almonds, oats, flour, unsalted butter, brown sugar, salt, and cinnamon in a bowl, using your fingers to combine the ingredients.
- Sprinkle half of the oat mixture into a 9x9-inch pan. Spoon/pour the cooked cranberry mixture over the crust. Sprinkling remaining oat mixture over the top.
- Bake 35 to 40 minutes. Top will be golden when done.
- Serve with ice cream or Greek yogurt. I found this to be a wonderful topping in small amounts on a generous portion of Greek yogurt, blood sugar controlled well.