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!
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!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.