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close up of one ramekin of cranberry crisp with vanilla ice cream

Cranberry Rosemary Crisps

  • Author: anita | wild thistle kitchen
  • Total Time: 1 hour
  • Yield: 6 individual crisps 1x


The perfect balance of tart, sweet, and crispy. These Cranberry Rosemary Crisps are beautiful and festive with a hint of rosemary in the filling and topping.



for the filling:

  • 12 ounces fresh or frozen cranberries
  • 1 cup brown sugar
  • 1/2 cup flour
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon vanilla bean paste or extract
  • 1/4 cup orange juice or cranberry juice

for the topping:

  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 stick soft butter
  • 1/2 teaspoon cinnamon
  • 1 teaspoon finely chopped rosemary
  • pinch of salt


  1. preheat oven to 375 degrees F and line a baking tray with a sheet of parchment or foil.
  2. Combine topping ingredients in a bowl and either with a fork or your fingers, mix and mash until you have a sticky crumble that holds together.
  3. Combine filling ingredients in a large bowl and mix well.
  4. Divide filling evenly between 6  4-ounce ramekins and divide topping evenly on top of filling. I like to pinch together little clumps of the topping and really pile them on, pressing down slightly.
  5. At this point you can stash them in the refrigerator, covered, for a couple days or you can bake them right away in preheated oven for 30-40 minutes until filling is bubbly and top is browned and crisp. 
  6. Serve warm with vanilla bean ice cream or freshly whipped cream.


Feel free to make these larger or smaller depending on your preference. You can use tiny ramekins or mason jars or you can bake the whole thing in a pie dish or a cast iron skillet.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: dessert, holidays
  • Method: baking

Keywords: cranberry crisps, individual cranberry crisps, thanksgiving dessert, christmas dessert