Leftover Cranberry Sauce Crisp

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Chill the crisp:: 15

Total Time: 1 10

Servings: servings as a dessert

Calories: 251kcal

Author: Marvellina

This recipe proves that leftovers can be the highlight of your kitchen creativity. So don’t let that cranberry sauce go to waste. Bake it into a dessert that’s rustic, elegant, and delish!

Print Recipe

US Customary - Metric

Ingredients

2 cups cranberry sauce

Crisp topping: (makes about 1 cup)

32 g all-purpose flour
11 g buckwheat flour
30 g rolled oats
22 g light brown sugar
¼ tsp ground cinnamon
Pinch of kosher salt
47 g cold unsalted butter

Instructions

Prepare the crisp:

Combine the flour, buckwheat flour, rolled oats, brown sugar, salt, ground cinnamon in a bowl. Add the diced cold unsalted butter pieces.
Rub the flour mixture against the butter pieces until you no longer see the butter. You will have moist uneven sizes of clumps.
When you squeeze the mixture, it should hold together without falling apart
Transfer the crisp and store in an air-tight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. I recommend chilling thecrisp for at least 15 minutes in the freezer while waiting for the oven to preheat. It helps to maintain the shape better. It hardened after you chilled it.

Assembling:

Preheat the oven to 350 F (180C) for conventional oven, 330 F (165 C) for convection oven.
I use a 6-inch round pyrex glass container. You can also use 4-6 individual ramekins. Divide the cranberry sauce into individual ramekins. Sprinkle with the crisp topping

Baking:

Bake in a preheat oven, on the middle rack, for 25-30 minutes or until the sauce is bubbly on the edges

To serve:

Let it cool down for about 15 minutes before serving. Serve with some whipped cream, greek yogurt, or for a more decadent treat, some ice cream

Nutrition