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Mini Cranberry Orange Crisps

This dessert features individual servings of fruit filling topped with a crisp, buttery streusel. The filling combines tangy cranberries and fresh orange zest cooked with sweetener and spices, resulting in a tart, juicy center. The crispy topping provides a golden-brown, crunchy contrast, creating a warm and inviting treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh cranberries roughly chopped if large
  • 1 tablespoon orange zest from about 1 orange
  • 1/4 cup granulated sugar adjust to taste
  • 1 tablespoon cornstarch for thickening
  • 1/4 cup water hot, to dissolve sugar
  • 1 cup old-fashioned rolled oats for topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar light or dark
  • 1/4 cup unsalted butter cold, cut into small pieces
  • a pinch salt

Equipment

  • Mixing bowls
  • Small ramekins
  • Baking sheet
  • Pastry cutter or fork
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Gather six small ramekins and set them on a baking sheet.
  2. In a mixing bowl, combine fresh cranberries, orange zest, granulated sugar, and cornstarch. Pour in hot water and stir until the sugar dissolves and the mixture begins to thicken slightly.
    1 cup fresh cranberries, 1 tablespoon orange zest, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1/4 cup water
  3. Spoon the tart cranberry filling evenly into each ramekin, filling about three-quarters full. Place the ramekins on the baking sheet.
  4. In a second bowl, combine rolled oats, flour, brown sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs.
    1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup unsalted butter, a pinch salt
  5. Sprinkle the crispy oat topping evenly over each filled ramekin, pressing gently to help it adhere and create a nice crust.
  6. Bake in the preheated oven until the topping is golden brown and bubbling around the edges, about 20 minutes. The aroma of baked fruit and toasted oats will fill your kitchen.
  7. Remove from the oven and let the crisps cool slightly before serving. The filling should be tart and juicy, contrasting with the crunchy topping.

Notes

Serve these warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.