Sweet-Tart Cranberry Crisp (That’s Made in a Sheet Pan)

The fun thing about this recipe is that it’s made in a sheet pan, creating the perfect filling-to-topping ratio of deliciousness!


For the Filling:

  • 3 pounds cranberries (fresh or thawed frozen)
  • 1 1/4 cups packed light brown sugar
  • 1 1/2 TB all-purpose flour
  • 1/4 tsp fine-grain salt (like table or sea salt)

For the Topping:

  • 2 1/2 cups all-purpose flour
  • 1 2/3 cups rolled oats
  • 1 1/4 cups packed light brown sugar
  • 1 1/2 tsp fine-grain salt (like table or sea salt)
  • 2 1/2 sticks unsalted butter, cubed, room temperature (20 TB)


  1. Preheat the oven to 400F.
  2. In a large bowl, mix together all the ingredients for the Filling. Spread the mixture into a rimmed, ungreased sheet pan (18×13-inches) and set aside.
  3. To make the Topping, in a large bowl, mix together the flour, oats, sugar and salt. Rub in the butter with your hands until the mixture resembles cookie dough. Evenly distribute the topping on top of the cranberry filling.
  4. Bake 30-40 minutes, until the cranberries are bubbling around the edges and the topping is golden brown.
  5. Let cool for at least 10 minutes before serving.


  • To make clean up easier, because NO ONE likes to clean their oven, bake the Crisp on the middle rack and then line the rack underneath with aluminum foil, to catch any drips.
  • I first made this recipe with frozen cranberries that were not fully ripe (there were a lot of white cranberries in the mix). That made the Crisp a little too tart. Even for me. Be sure to use ripe cranberries in this recipe.
  • If using frozen cranberries, I’ll be honest and admit I don’t usually thaw them before getting started on the recipe.
  • Recipe barely adapted from the Food52 catalog featuring Emma Laperruque’s just-released cookbook, Big Little Recipes.

Keywords: fruit desserts, Thanksgiving desserts, Thanksgiving, cranberry, cranberries, crisp, fall recipes