A tart-sweet cranberry dessert topped with a golden, crisp, buttery crust, perfect for festive occasions.
# What You’ll Need:
→ Cranberry Filling
01 - 3 cups fresh or frozen cranberries
02 - 1 cup granulated sugar
03 - 2 tablespoons all-purpose flour
04 - 1 teaspoon orange zest
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt
→ Crispy Topping
07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 cup unsalted butter, melted
10 - 1 large egg
11 - 1/2 teaspoon baking powder
12 - 1/4 teaspoon salt
13 - 2 tablespoons coarse sugar, optional for topping
→ For Serving
14 - Vanilla ice cream or whipped cream, optional
# How-To:
01 - Preheat oven to 375°F. Lightly grease a 9-inch square baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine cranberries, granulated sugar, 2 tablespoons flour, orange zest, vanilla extract, and salt. Toss until cranberries are evenly coated.
03 - Pour the cranberry mixture into the prepared baking dish and spread evenly.
04 - In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt.
05 - In another small bowl, whisk together the egg and melted butter until smooth. Pour into the dry ingredients and mix until just combined without overmixing.
06 - Drop spoonfuls of the topping over the cranberries and gently spread, allowing some cranberries to remain visible.
07 - Sprinkle with coarse sugar for extra crunch if desired.
08 - Bake for 35 to 40 minutes until the topping is golden brown and the filling bubbles at the edges. If the topping browns too quickly, tent with foil for the final 10 minutes.
09 - Allow to cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
