# What You'll Need:
→ Cranberry Filling
01 - 3 cups fresh or frozen cranberries
02 - 1 cup granulated sugar
03 - 2 tablespoons all-purpose flour
04 - 1 teaspoon orange zest
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt
→ Crispy Topping
07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 cup unsalted butter, melted
10 - 1 large egg
11 - 1/2 teaspoon baking powder
12 - 1/4 teaspoon salt
13 - 2 tablespoons coarse sugar
→ For Serving
14 - Vanilla ice cream or whipped cream
# Steps to Follow:
01 - Preheat oven to 375°F. Lightly grease a 9-inch square baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine cranberries, granulated sugar, 2 tablespoons flour, orange zest, vanilla extract, and a pinch of salt. Toss until cranberries are evenly coated.
03 - Pour the cranberry mixture into the prepared baking dish and spread evenly.
04 - In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt for the topping.
05 - In another small bowl, whisk together the egg and melted butter until smooth. Pour into the dry ingredients and mix until just combined—do not overmix.
06 - Drop spoonfuls of the topping over the cranberries and gently spread; some cranberries may remain visible.
07 - Sprinkle with coarse sugar for extra crunch, if desired.
08 - Bake for 35–40 minutes, until the topping is golden brown and the filling bubbles at the edges. If the topping browns too quickly, tent with foil for the last 10 minutes.
09 - Let cool for 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
