Small Batch Cranberry Crisp
This small batch cranberry crisp is the perfect cozy dessert for two, featuring a tart cranberry filling topped with a buttery, cinnamon-spiced crumble. It’s easy to make, vegan, and ideal for when you want a treat without the leftovers!
Servings: 4 Servings
Calories: 293kcal
Ingredients
Cranberry Filling
- 6 oz cranberries, fresh or frozen
- 3-4 tbsp maple syrup or agave *3 tbsp will yield a tarter crumble
- ¼ tsp cinnamon
Crumble
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ cup vegan butter, melted
Instructions
- Preheat your oven to 350°F. Lightly grease a small baking dish (about 7.5x6 inches or similar)
- In a mixing bowl, combine the cranberries, sweetener of choice, and a generous dash of cinnamon. Stir well so the cranberries are evenly coated. Pour the mixture into the baking dish, spreading it into an even layer.
- In a separate bowl, mix together the oats, flour, sugar, and cinnamon. Pour in the melted butter and stir until the mixture is crumbly.
- Sprinkle the crumble topping evenly over the cranberry mixture, covering it completely.
- Place the dish in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the cranberry filling is bubbling.
- Let the crumble cool for about 10 minutes before serving. Enjoy warm on its own or with a scoop of ice cream or coconut whipped cream!
Nutrition
Calories: 293kcal | Carbohydrates: 46g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 95mg | Potassium: 141mg | Fiber: 3g | Sugar: 29g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
