Mary Ann's Blog

Mom's Cranberry Crisp

My mother’s notebooks are full of recipes for the holidays but this simple cranberry crisp remains a favorite, Cranberry sauce is so adaptable in so many recipes so if you have a lot of it left over, make this crisp. Other uses for cranberry sauce include serving it as a topper for ice cream or your favorite yogurt; use it instead of pancake syrup for pancakes, waffles, French toast. Serve it as a side with chicken or pork chops. Add it to quick breads and muffins.

Mom’s Cranberry Crisp
6 cups fresh or frozen cranberries
½ cup granulated sugar
¾ cup apple cider
1 cup flour
¼ cup quick cooking oatmeal
3/4 cup packed brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ¼ stick butter, melted and cooled
1 egg, lightly beaten with a fork

Preheat oven to 350F

Place the cranberries in a large saucepan and add the granulated sugar and cider. Bring to boil over medium heat and cook until cranberries pop and mixture thickens. Transfer to an 8 inch baking dish and spread evenly.

In a separate bowl mix the flour, oatmeal, brown sugar, salt, cinnamon, nutmeg and cloves together. With a fork work in the butter until mixture looks crumbly. Mix in the egg.

Crumble the mixture over the top of the cranberries. Bake for 30-40 minutes or until the top is nicely browned and the cranberries are bubbly and juicy.
Serve warm scooped from the pan.



  1. Carol Jean Sacxhetti's avatar

    Carol Jean Sacxhetti

    Thank you for this delicious recipe; it will be served at my Thanksgiving table and often after that.

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