Ingredients
24ozfresh cranberries
⅔cuppacked brown sugar
½cupfreshly-squeezed orange juice
1tspvanilla extract
orange zest
1cupold-fashioned oats
½cupchopped nutspecans, walnuts, almonds, or pistachios
½cuppacked brown sugar
⅓cupmelted butter or coconut oil
¼cupflouror almond meal
salt and ground cinnamon
Preparation
Preheat oven to 350 degrees F. Grease 8 small ramekins, or one 9×9-inch baking dish with cooking spray. Set aside.
To make the cranberry filling, stir cranberries, brown sugar, orange juice, vanilla extract, and orange zest together in a large bowl until evenly combined. Set aside.
To make the crispy oatmeal topping, stir oats, nuts, brown sugar, melted butter, flour or almond meal, salt, and cinnamon together in a separate large bowl until evenly combined. Set aside.
Portion the cranberry filling evenly into the 8 ramekins or pour the cranberry filling into the baking pan in an even layer. Sprinkle evenly with the crispy oatmeal topping.
Bake for 25 to 30 minutes or until the cranberries are bubbling and the topping is lightly golden.
Remove from the oven and rest on a cooling rack for 5 minutes. Serve warm, topped with vanilla ice cream.
