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Sheet Pan Cranberry Crisp


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Cranberry Filling:

3 pounds fresh or frozen cranberries (if frozen, allow the berries to mostly thaw so as not to overcook)

1 1/4 cups light brown sugar

Pinch of salt 

Streusel Topping:

2 1/2 cups (300 grams) all-purpose flour

1 2/3 cups (164 grams) rolled oats

1 1/4 cups (266 grams) light brown sugar

1 tsp. salt

1 1/4 cups (283 grams) butter, cubed, at a cool room temperature


Preheat your oven to 400 degrees. Spray a rimmed 18×13 inch baking pan with cooking spray.  

In a large bowl, mix together the cranberries, brown sugar, and salt. Place on the cooking sheet.  

Pulse all streusel ingredients together in a food processor until butter is incorporated in large pea-sized pieces.  

Top cranberries with the streusel, bunching it together in your hands so that it’s in chunks.  

Bake for 30 to 40 minutes, until the cranberries are bubbling around the edges and the streusel is golden brown. 


Cranberries are naturally high in pectin, so the filling will thicken without any added flour. If making ahead, warm a bit in the oven before serving so the ice cream melts into creamy puddles. Can also be served with vanilla yogurt, crème fraiche, or whipped cream. 

Three reasons to make this inspired holiday dessert from Food 52.  

  1.  It’s super easy and feeds a crowd. (If you’re a small group, cut the recipe in half and make it in a 9×13 inch pan) 
  2. The streusel to fruit ratio is larger than usual, which is a good thing! (This makes A LOT of crumble. If you feel it’s too much, you can freeze the excess topping or cut the streusel recipe back by about ⅓)  
  3. An already delicious dish becomes exceptional when you top it with Banter’s Pomegranate Pistachio Cheesecake Ice cream. 

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