Ingredients
Scale
- 3 cups fresh cranberries (or frozen, thawed)
- 1 cup granulated sugar
- 1/2 cup chopped pecans or walnuts
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- A pinch of salt
Instructions
- Start by preheating your oven to 350°F (175°C) and lightly greasing a 2-quart baking dish with butter or non-stick spray. In a large mixing bowl, combine the fresh cranberries, granulated sugar, orange zest, orange juice, and chopped nuts. Stir the mixture thoroughly until the berries are evenly coated. Pour this vibrant fruit mixture into your prepared baking dish, spreading it out into an even layer. If you are making this ahead of time, you can cover the dish with foil and refrigerate it at this point.
- In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Use a fork or a pastry cutter to work the softened butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this topping generously over the cranberry base. Place the dish in the center of the oven and bake for 40 to 45 minutes. You will know it is done when the fruit is bubbling around the edges and the crumble topping has turned a beautiful golden brown.
- Remove the casserole from the oven and let it sit for at least 10 to 15 minutes before serving. This resting period is crucial because it allows the cranberry juices to thicken into a sauce-like consistency. Serve the casserole warm directly from the baking dish. For a decorative touch, garnish with a few extra strips of orange zest or a sprig of fresh rosemary. This dish pairs excellently with roasted turkey, glazed ham, or even as a topping for vanilla ice cream if you have leftovers.
- Cook Time: 60 minutes