Do you ever end up with a ton of leftover cranberry sauce after Thanksgiving dinner and have no idea what to do with it? Enter these single-serve cranberry crisps!
This cranberry crisp is made with leftover cranberry sauce and topped with a pecan oat crumble for a super easy dessert! Serve with vanilla ice cream or whipped cream!
If you love cranberry season as much as I do, you might want to check out the rest of our cranberry treats!
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Crisp vs Crumble vs Cobbler vs Buckle
Crisps, crumbles, cobblers, and buckles are all very similar but do technically have a few differences.
They're all a variation of baked fruit with some kind of topping.
- Crisp - a light topping made with oats that gets super crisp during baking (hence the name).
- Crumble - typically has a streusel topping that gets more cakey during baking.
- Cobbler - usually has a sweet biscuit topping but can also have a cake like batter poured over top. You can also use pie dough for the topping.
- Buckle - a buckle is more like a type of cake. It has a cake-like batter with a lot of fruit mixed in so it gives a "buckled" appearance.
Ingredient Notes
You just need a couple ingredients to make this leftover cranberry crisp!
Leftover Cranberry Sauce - I like to use my leftover homemade cranberry sauce to make these crisps, but if you just love cranberries you can make a full batch just for this!
Flour - The flour provides structure to the crisp topping, but you can easily substitute almond flour to make this crisp gluten-free!
Almond Flour - I like the texture and flavor this adds, but you can substitute for all purpose flour instead.
Oats - The oats add a flavorful crunch to the crisp!
Pecans - I love the flavor of cranberry and pecans together! But you could also substitute almonds, walnuts, or omit the nuts entirely.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Single-Serve Crisps
Preheat the oven to 350°F.
Mix together the flour, almond flour, oats, pecans, brown sugar, cinnamon, and salt.
Add in the melted butter and vanilla extract and mix until it forms a wet, sand like mixture.
Add a small amount of leftover cranberry sauce to individual ramekins (about ⅓ cup). Or add all of the cranberry sauce to a medium size baking dish.
Sprinkle the topping evenly over the cranberry mixture.
Bake at 350°F for 25-35 minutes or until the top is golden brown and the cranberry sauce filling is bubbly.
Serve warm with vanilla ice cream or homemade whipped cream.
Recipe Notes
This recipe is written for about 2 cups of leftover cranberry sauce. So if you have less, just reduce the quantities of the crisp topping!
So here's some quick math!
There's 4 Tablespoons in ¼ cup.
There's 3 teaspoons in 1 Tablespoon.
I like to use cute little individual ramekins since we're working with small amounts, but you can also bake this cranberry crisp in a medium baking dish instead!
Recipe FAQ's
Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or until heated through.
Yes!! Just substitute the the all purpose flour with almond flour for a gluten-free crisp!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Leftover Cranberry Recipes!
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Recipe Card
Leftover Cranberry Crisp
Special Equipment
Ingredients
- 2 tablespoons all purpose flour
- 2 tablespoons almond flour
- 2 tablespoons rolled oats
- 2 tablespoons toasted pecans, finely chopped
- 2 tablespoons light brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 2 cups cranberry sauce
Instructions
- Preheat the oven to 350°F.
- Mix together the flour, almond flour, oats, pecans, brown sugar, cinnamon, and salt.
- Add in the melted butter and vanilla extract and mix until it forms a wet, sand like mixture.
- Add a small amount of leftover cranberry sauce to individual ramekins (about ⅓ cup). Or add all of the cranberry sauce to a medium size baking dish.
- Sprinkle the topping evenly over the cranberry mixture.
- Bake at 350°F for 25-35 minutes or until the top is golden brown and the cranberry sauce filling is bubbly.
- Serve warm with vanilla ice cream or homemade whipped cream.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shelley says
This was a very tasty way to use up the leftover Thanksgiving Day cranberry sauce. I love crispy toppings so I double the topping, and it was perfect! Turkey noodle soup, rolls, and cranberry crisp with vanilla ice cream- another great meal!
Tyanne says
We loved this recipe! We used 2 cans of Cranberry sauce to fill up the pan and it is amazing with every bite.