Name: Easy cranberry crisp
Ingredients: 1 ⅓ cup rolled oats; ½ cup pecans (or other nuts, or a mix of nuts); 1 cup all-purpose flour; 2/3 cup granulated sugar; 2/3 cup brown sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves.; a pinch of salt; 12 tablespoons melted butter. Ideally slightly cooled by the time you’re ready to use it). Honestly, this seems like a lot of butter to me. I may try 10 tablespoons next time and see how it goes.; 12 ounce bag of cranberries (Potentially less if you use other fruit options below); Other crisp-friendly fruit. In addition to or instead of some of the cranberries above, you could use diced apples, pear, pitted cherries or maybe blueberries. Olivia at the Attic on Eighth says she aims for 4 ½ cups fresh cranberries, but has subbed with dried cranberries in the past, she just soaks them first and uses less sugar. A few splashes of cranberry juice could also help).; 1 cup granulated sugar (for 12 ounces of cranberries, this is the ideal amount of sugar to keep things tart, but not mouthpuckering. You may want to add less sugar if you’re using a significant amount of other fruits).; a pinch of salt; 1 tablespoon cornstarch (in a pinch you can skip this, but it does help thicken the filling; I may experiment with a version without it – will report back!)

Ingredients

Scale

For the crisp:

1 ⅓ cup rolled oats
½ cup pecans (or other nuts, or a mix of nuts)
1 cup all-purpose flour
2/3 cup granulated sugar
2/3 cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves.
a pinch of salt
12 tablespoons melted butter. Ideally slightly cooled by the time you’re ready to use it). Honestly, this seems like a lot of butter to me. I may try 10 tablespoons next time and see how it goes.

For the fruit layer:

12 ounce bag of cranberries (Potentially less if you use other fruit options below)
Other crisp-friendly fruit. In addition to or instead of some of the cranberries above, you could use diced apples, pear, pitted cherries or maybe blueberries. Olivia at the Attic on Eighth says she aims for 4 ½ cups fresh cranberries, but has subbed with dried cranberries in the past, she just soaks them first and uses less sugar. A few splashes of cranberry juice could also help).
1 cup granulated sugar (for 12 ounces of cranberries, this is the ideal amount of sugar to keep things tart, but not mouthpuckering. You may want to add less sugar if you’re using a significant amount of other fruits).
a pinch of salt
1 tablespoon cornstarch (in a pinch you can skip this, but it does help thicken the filling; I may experiment with a version without it – will report back!)

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Instructions

Preheat oven to 375 fahrenheit and grease an 11×7-inch baking dish (or whatever baking dish suits you. I like 11×7 because it results in lots of surface area of crisp.)
Rinse the cranberries, assuming the package says you need to do so.
Combine all the filling ingredients in a pot and simmer for about 15 minutes then set aside to cool. (To save time, you could skip this simmering step and just mix them in the dish you’ll be baking everything in, but no guarantees on how it will turn out.)
While the fruit is simmering/cooling, grind the pecans and oats in a food processor. I think you might be able to skip this step if you’re in a hurry, but I think grinding them will result in an even more delicious crisp. All that said, a “rough grind” is sufficient; some pieces of pecan are delicious in the finished crisp.
Mix the ground pecans and oats with the rest of the dry ingredients; you can do this in the food processor if it’s big enough (mine is not).
Stir in the melted butter.
Pour the fruit mixture into the baking dish. Spread the crumble on top.
Bake for 20 – 30 minutes, until the filling is bubbling and the crisp is browning.
Eat it plain or with ice cream (I like it plain!)