2 cups flour
1/3 cup brown sugar
1/3 cup white sugar + 1 tablespoon for topping
3 tsp vanilla
3/4 tsp salt
1/2 cup fresh cranberries
juice of one orange, plus 1 tablespoon zest (save another tablespoon zest for the topping)
1/2 tsp cinnamon
Preheat the oven to 350 degrees. Hold back the cranberries, 1 tablespoon of sugar, and 1 tablespoon on orange zest. Mix the rest in a processor or with your electric mixer. If adding the cranberries to the processor, simply pop in for about 10 seconds toward the end so they’re chopped but not liquefied. If popping into a bowl with a hand mixer, you can chop the cranberries in half or roughly into quarters before mixing in. Mix everything up and pop into an oiled baking pan – you can use an 8×8, or 7×11.
Once your batter is poured in, even out the top with a silicone spatula, and then sprinkle your orange zest and tablespoon of sugar on top. This makes a perfect crisp on top, while the inside stays incredibly moist. Bake at 350 degrees for 60 -65 minutes. Let cool and serve.