Ingredients
Units
Scale
Oat Crust:
- 1 cup oats (ground)
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup cold butter
Cranberry Orange Filling:
- 12 oz fresh cranberries
- zest of 1 orange
- 4 tbsp orange juice
- 1 cup brown sugar
- 1/4 cup flour
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Cinnamon Streusel Topping:
- 1 cup oats
- 3/4 cup flour
- 3/4 cup brown sugar
- 2 tsp cinnamon
- 1/4 cup cold butter (cubed)
Instructions
- To start, lightly grease your cast iron skillet and preheat your oven to 375°F.
- In medium size bowl, combine ground oats (we blended ours in a Nutribullet until a fine flour formed), flour, brown sugar, cinnamon and salt. Using a pastry cutter, cut in the butter to the flour mixture until it resembles a crumbled texture.
- Press the mixture firmly to the bottom of the cast iron skillet and back in the oven for 15 minutes or until the crust is lightly browned. Remove from the oven and allow the crust to cool completely before adding the filling and lower the oven temperature to 350°F
- In a medium size mixing bowl, combine fresh cranberries, orange juice, orange zest, brown sugar, flour, vanilla, nutmeg, cinnamon, and salt. Set aside for later.
- In a small mixing bowl combine flour, brown sugar, cinnamon, oats and cold butter with your hands until a crumble forms.
- Pour the cranberry mixture into the oat crust and top with the crumble. Bake for 40-50 minutes or until the cranberries are bubbling.
- Serve with a scoop of vanilla bean ice cream and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American