Well, I thought I was done blogging about healthy desserts and sweet yummy things for the holiday season, but these {Personal-Sized} Tipsy Cranberry Crisps came out of the oven begging to be shared! Just look at the way the naturally sweet berry juices are bubbling down the sides, sigh. I can’t believe I have to wait until this evening to dig it.
There are a couple reasons why I like making “personal-sized” servings, especially with desserts. First, there is portion control – I’m only going to eat what my little ramekin holds and no more. Really. The parameters are clearly defined, unlike with whole-sized desserts where I might find myself (ahem) nibbling away at the rough edges. Another reason is just plain and simple-peace keeping with three teenage boys at the table. With individual portions, there is no fighting over whom (literally) has a bigger slice of the pie. And finally, I just adore the way personal-sized portions look. We’re dining upon an elegant beef tenderloin roast for dinner tonight and I was worried that making a “crisp” in my old cast-iron skillet (the way I typically would with this peach pecan crisp) might look a little out of place with Mom’s fine holiday china. But, in these single-serve ramekins, my humble cranberry crisp now looks like it deserves to be spooned up with the real silverware.
Fresh cranberries contain a lot of air and will “pop” as they cook! It’s normal!
Use a pastry knife, the tines of a fork or a food processor to cut the butter into the oat mixture.
{Personal-Sized} Tipsy Cranberry Crisps Recipe
For topping:
- ½ cup whole wheat flour
- 1 cup old-fashioned oats
- ½ cup packed brown sugar
- ¼ cup butter, cut into small bits
For filling:
- 12-ounces fresh cranberries
- ¾ cup granulated sugar
- ¼ cup Grand Marnier (or water, if preferred)
- ½ cup raisins, any variety
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Preheat oven the 350 F degrees.
In mixing bowl, add flour, oatmeal and brown sugar; stir to combine. Cut butter into small chunks and use the back of fork or pastry knife to cut in butter until mixture has a coarse consistency.
For filling, add cranberries, liquor (or water) raisins, and corn starch to medium saucepan. Bring to boil over medium-high heat, stir constantly. Reduce heat and simmer mixture for approximately 6 to 8 minutes or until cranberries “pop.” Remove from heat and stir in vanilla.
Divide filling evenly into ramekins that have been lightly misted with baking spray. Spoon topping evenly on top of cranberry filling and lightly pat down with back of spoon. Place all ramekins on a rimmed baking sheet and bake for approximately 35 – 40 minutes in 350 degree oven.
Remove from oven and cool for 15 minutes before serving. For a special treat, serve with a dollop of fresh whipped cream.
Serves 8.
So, what was on my workout agenda this Christmas Eve? An EASY 4 mile run and a few minutes of planking. I’ll be taking a few days off to enjoy time with family. What about you?
