Best 6 Cranberry Crisps Recipes

CRANBERRY CRISPS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

CRANBERRY ALMOND "RAINCOAST" CRISPS

Steps:

• Preheat oven to 350° F.
• Place dried cranberries in a small glass bowl with 1 - 2 TB orange juice and heat in the microwave for 30 seconds. Drain before using.
• Measure all fruits, nuts and seeds into medium bowl, set aside.
• In a large bowl, stir together the flour, baking soda and salt.
• Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes. Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
• Pour the batter into two 8"x4" loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
• The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or chill in the refrigerator. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Heat the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden. Place on racks; if still flexible, return to oven for another 10 minutes. Try not to eat them all at once.

CRANBERRY-ALMOND COOKIE CRISPS

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with 2-inch round cookie cutter. Place 1 inch apart on ungreased cookies sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.

APPLE AND CRANBERRY CRISPS WITH GINGER-PECAN TOPPING

Steps:

• For filling:
• Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.
• Meanwhile, prepare topping:
• Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.
• Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream.

TOFFEE CRANBERRY CRISPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits. , Shape into three 12-in. logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets. , Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

GLUTEN-FREE DEHYDRATED ROSEMARY AND CRANBERRY CRISPS

Steps:

• Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
• Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
• Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.
• Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.
• Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.