Crisp Time.


T-minus 3 days until Thanksgiving.

Crunch time.

Are you hosting?

Have you ordered your turkey’s like me?

I sure hope so.

My dad I went down to our local meat market on Saturday and purchased 3 birds for the big day.

What do you expect?

We’ve got a ton of Italian mouths to feed.

That’s like 3 mouths per person.

If you know my family…you know what I’m talking about.

Remember this during your Thanksgiving prep…it’s the most important rule: when things get tough, pour a bottle of wine and fuh-gett-aboud-it!

Well, don’t forget about it completely, but ya know what I mean…remain calm…the turkey’s will get finished and you will be feasting in no time.

If you are in the mood for a pre-Thanksgiving dessert, or having a two person Thanksgiving…consider this little gem.

I love cranberry sauce.


This is a five minute cranberry sauce…like seriously the simplest thing I’ve made this week.


We are going to smash-bang it with this crispy walnut topping.


Ummmmmmm yes, please.


This thing is bursting w/ fresh, juicy cranberries.


And then there’s that crumbly, crispy, walnut topping that is too die for!


Plus, the smell of this through the house as it’s baking is enough to knock me into a coma.








Those are my favorite kind of desserts.


I spy a sleepy Annabelle.


She’s a professional moocher.



Cranberry Skillet Crisp
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Fresh, juicy, sweet cranberry sauce topped w/ a crispy, walnut topping. Gluten-free, paleo, refined sugar-free, vegan.
  • For the maple cranberry sauce:
  • 6 oz. fresh cranberries
  • ¾ c. organic, no-sugar added, apple juice
  • 1 T. pure maple syrup
  • For the crisp:
  • 1 c. of the maple cranberry sauce
  • ½ c. raw, unsalted, finely chopped walnuts
  • 1 T. softened coconut oil
  • 2 T. coconut sugar
  • ½ t. ground cinnamon
  • ¼ t. sea salt
  1. For the maple cranberry sauce, combine all of the ingredients in a large sauce pot over medium heat, stirring frequently.
  2. Cook for about 10 minutes, or until most of the cranberries have "popped."
  3. Remove from the heat and let cool completely.
  4. For the crisp, preheat the oven to 350 degrees F.
  5. Grease a mini cast-iron skillet with cooking spray.
  6. Pour the cranberry sauce into the skillet.
  7. In a small mixing bowl, combine the walnuts, coconut oil, sugar, cinnamon, and salt using your hands to combine. The mixture should be crumbly.
  8. Sprinkle the mixture over the cranberries evenly.
  9. Bake for 15 to 20 minutes or until the topping is lightly golden.
  10. Serve warm w/ ice cream.


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