Small Batch Cranberry Crisp

There’s few things better than a warm crumble fresh from the oven and this easy, small batch cranberry crisp ticks all the boxes! It’s bursting with tart cranberries, drizzled with a bit of sweetener, and topped with a buttery crumble.

It’s the perfect seasonal dessert for late fall or winter when cranberries are at their peak, but it also works with frozen cranberries too! Plus, it’s simple, cozy, and made with pantry staples you probably already have on hand. Whether you’re hosting a small gathering or just want a treat for yourself, this crisp is the the perfect solution.

While the below recipe makes a small batch of about four small servings, you can easily double it and make it in a larger dish (9×9 or 7×11) or even half it and make it in a single serve dish.

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WHY YOU’LL LOVE THIS RECIPE

Easy to Make – This is one of those desserts you can quickly whip up, but looks fancy, especially when paired with a scoop of ice cream.

Minimal ingredients – All this recipe requires is just a handful of pantry staples and fresh or frozen cranberries!

Small-batch dessert – This is a small-batch recipe making it great for solo nights in, date nights, or as a small holiday addition.

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INGREDIENTS NEEDED (WITH SUBSTITUTIONS)

To make this cranberry crumble here’s what you’ll need:

Cranberry Filling

Cranberries – The star of the dish, adding a tart and juicy burst of flavor. You can use fresh or frozen cranberries.

Maple syrup– Naturally sweetens the cranberries and balances their tanginess. If you want a sweeter crumble you can increase the amount.

Cinnamon – Adds a cozy, warming spice that complements the cranberries.

Crumble Topping

Vegan butter – Helps the topping crisp up and bind together while baking.

Oats – Give the crisp its classic hearty texture.

All-purpose flour – The flour helps hold the crumble together and adds a bit of structure. You can replace this with a 1:1 gluten-free flour or oat flour to make this dessert gluten-free.

Brown sugar – Brings a rich sweetness to the crumble. Either light or dark works well in this recipe.

Cinnamon – Enhances the warmth and depth of the topping.

HOW TO MAKE THIS SMALL BATCH CRANBERRY CRISP

Here’s the step-by-step breakdown to make this crisp! The full ingredients and instructions are in the recipe card below.

Step 1: Start by preheating your oven to 350°F and lightly grease a small baking dish (about 7.5×6 inches or similar, I use and highly recommend this pair).

Step 2: In a bowl, mix the cranberries with your sweetener of choice and a dash of cinnamon. Stir until the cranberries are evenly coated.

Step 3: Pour the cranberry mixture into the baking dish and spread it out evenly.

Step 4: In a separate bowl, combine the oats, flour, brown sugar, and cinnamon.

Step 5: Add the melted vegan butter to the dry mixture and stir until a crumbly texture forms.

Step 6: Sprinkle the crumble evenly over the cranberry layer, covering it completely.

Step 7: Bake until the topping is golden brown and the cranberry filling is bubbling—about 35 to 45 minutes. If doubling the recipe, you may have to adjust the timing slightly.

Step 8: Let it cool for 10 minutes before serving. Enjoy warm with your favorite vegan ice cream or whipped cream.

STORAGE

Let your crisp cool completely before storing. Store leftovers in an airtight container for up to 4 days in the fridge. Warm individual portions in the microwave or reheat in a 300°F oven until warmed through and crisp on top.

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OTHER DESSERT RECIPES

Looking for other fruity dessert recipes? Try one of these!

• Vegan Banana Pudding Ice Cream
• Air Fryer Apple Egg Rolls
• Vegan Lemon Cookies