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Cranberry and Pomegranate Crisp

Cranberry pie or crisp is always a popular dessert around the holidays. In this recipe, we've changed up the traditional cranberry filling by adding a refreshingly different flavor dynamic with fresh pomegranate. Pomegranate and cranberry go particularly well together, both in terms of flavor and in texture, and they really shine in this dessert. We top this crisp with a spiced brown sugar, oat and pecan topping—the crispy, buttery topping that makes a crisp a crisp(it's the best part, in our opinion). Serve this crisp warm with fresh whipped cream to take your holiday meals to high heaven; it's sure to be a crowd pleaser and a welcome, soul-warming treat amidst the holiday bustle.

  • Servings 6
  • Dish Dessert
  • Time 1 hour 30 minutes
  • Skill Beginner


Crust ingredients

1 1/4 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon fine salt
1 stick cold unsalted butter, cubed
1/4 cup ice water

Filling ingredients

4 cups fresh cranberries
1 cup fresh pomegranate seeds
1 cup granulated sugar, plus 2 more tablespoons if desired
Pinch of salt
Orange zest
1 tablespoon cornstarch

Topping ingredients

3/4 cup oat flour
1/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt or coarse sea salt
1/2 cup pecans, chopped
6 tablespoons unsalted butter, melted

To Serve ingredients

Vanilla ice cream or whipped cream
Powdered sugar


Saucepan (FreshAir 2.2-Quart Saucepan)
Pie pan
Rolling pin
Wire whisk
Pastry cutter
Mixing bowl
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In a large bowl, combine the flour, sugar and salt. Cut in the butter with a pastry cutter or two butter knives until the mixture resembles a coarse crumb.


Stir in the ice water, one tablespoon at a time, until the mixture forms a ball.


Wrap the dough in a sheet of plastic wrap and refrigerate for at least one hour or overnight. In the event you would like to freeze it, this dough freezes especially well when vacuum-packed.


On a lightly floured surface, roll the dough out into a 12-inch round shape (large enough to cover a 9.5-inch pie shell).


Flip the rolled dough in half toward you, creating a half-moon shape. Gently lift it onto the pie dish so that it covers half of the dish.


Unfold the dough so it forms a circle again and covers the entire pie dish.


Gently settle the dough into the dish, pressing gently into the bottom and sides. Trim the overhang to about ¼ inch with scissors.

Create a patterned edge by pressing the thumb of one hand against the edge of the dough from the outside of the dish while gently pressing with the thumb and forefinger of the other hand from the inside. Rotate the pie plate until you’ve completed the pattern along the entire edge. Refrigerate until ready to fill.


When ready to bake, pour in the cooled filling and sprinkle with topping mixture.


Preheat the oven to 375 degrees F (190 degrees C). Bake the pie for 45 to 50 minutes until juices are bubbling enough that they splash a bit onto the crumb topping. If the pie browns too quickly, cover the top with a piece of foil for the remaining baking time. Transfer to a wire rack to cool slightly before serving.



In a medium-sized saucepan (about 2 quarts), add all the filling ingredients. Place the pot over medium heat for 5 minutes, or until the mixture begins to simmer and the berries begin to pop. Cook for 5 more minutes, then remove from heat.


Transfer the filling to a medium-sized bowl and cool for 10 minutes while you prepare the topping.



Add all ingredients except the butter to a medium-sized mixing bowl.


Melt the butter, then drizzle it into the dry topping mixture and mix with a wire whisk to form a crumble topping. Sprinkle topping over cranberry filling after it is added to the pie shell.

To Serve


To serve crisp, dust with powdered sugar and accompany with whipped cream or vanilla ice cream.