This Orange Cranberry Crisp is sweet, tart and insanely delicious! This makes for an easy festive dessert for the Holidays!

Makes 8 ( 3/4 cup) servings

What ingredients do I need to make this Orange Cranberry Crisp?

• Fresh cranberries-you could also use frozen-but do not thaw them beforehand. 
• Zero point brown sugar sweetener – I like to use Lakanto Monkfruit Golden Sweetener. Adding sweetener helps offset the tartness of the cranberries.
• Cornstarch– this thickens the juices
• Fresh squeezed orange juice– from one large orange.
• Freshly grated orange zest– from one orange.

Topping ingredients:

• All purpose flour
• Old fashioned oats or gluten free oats– I like to use Trader Joe’s toasted old fashioned rolled oats. Either rolled oats, also called old-fashioned oats, or quick or quick-cooking oats would work for the recipe!
• Light butter– melted. I use Land O’ Lakes light butter made with canola oil
• Zero point brown sugar sweetener – I use Lakanto Monkfruit Golden sweetener
• Ground cinnamon
• Vanilla extract

What sweetener do you recommend I use for this Orange Cranberry Crisp?

I use LAKANTO CLASSIC MONKFUIT SWEETENER and LAKANTO GOLDEN MONKFRUIT SWEETENER in my baking recipes. The “Classic” is a zero point white granulated sugar substitute. The “Golden” is a zero point brown sugar substitute.

Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

How Do I Store Leftovers?

You can store leftovers, in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

How do I make this Orange Cranberry Crisp?

Preheat the oven to 350° degrees. Spray a 9-inch baking dish with non stick cooking spray. Set aside.

Combine cranberries, brown sugar sweetener, orange juice, cornstarch, and orange zest in a large mixing bowl.

Mix until well combined.

Transfer the cranberry mixture to the prepared baking dish.

In a medium size mixing bowl combine oats, flour, vanilla, cinnamon, brown sugar sweetener, and melted butter. Using your hands blend the mixture until it forms moist clumps.

Sprinkle the crumble topping evenly over the cranberries.

Bake 40-45 minutes, or until the juices are bubbling and the topping is golden brown.

Remove the crisp from the oven.

Let it cool slightly before topping with sugar free cool whip or ice cream, if desired. 

Ingredients:

• 2 ( 12 oz.) packages fresh cranberries or frozen not thawed
• 1/2 cup zero point brown sugar sweetener-I use Lakanto Monkfruit Golden Sweetener 
• 2 Tbsp cornstarch
• 1/4 cup fresh orange juice-from one large orange 
• 2 tsp freshly grated orange zest-from one orange 

Topping ingredients: 

• 3/4 cup all purpose flour
• 3/4 cup cup quick cooking oats or gluten free oats. Either rolled oats, also called old-fashioned oats, or quick or quick-cooking oats would work for the recipe!
• 4 Tbsp light butter, melted. I use Land O’ Lakes light butter made with canola oil
• 1/2 cup zero point brown sugar sweetener – I use Lakanto Monkfruit Golden sweetener
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract

Directions:

1. Preheat the oven to 350° degrees. Spray a 9-inch baking dish with non stick cooking spray. Set aside.
2. Combine cranberries, brown sugar sweetener, orange juice, cornstarch, and orange zest in a large mixing bowl.Mix until well combined.
3. Transfer the cranberry mixture to the prepared baking dish.
4. In a medium size mixing bowl combine oats, flour, vanilla, cinnamon, brown sugar sweetener, and melted butter. Using your hands blend the mixture until it forms moist clumps.
5. Sprinkle the crumble topping evenly over the cranberries.
6. Bake 40-45 minutes, or until the juices are bubbling and the topping is golden brown.
7. Remove the crisp from the oven and let it cool slightly before topping with sugar free cool whip or ice cream, if desired.

Makes 8 ( 3/4 cup) servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.