Wild Thistle Kitchen: Cranberry Rosemary Crisps

Cranberries are such a festive fruit. I love their bitter tartness and their cheerful red color. They are the most Christmassy of fruits in my opinion. The smell, taste, and sight of them transport me to my childhood and remind me of my grandma’s house on Christmas Eve. I think they should be celebrated in a lot more ways than just once-a-year cranberry sauce. They do not need to be masked with apple or pear (though I love those combos). Cranberries should be the star of their own show like they are in these adorable cranberry rosemary crisps.

Rosemary and Cranberries: A Love Story

Many years ago, I started adding a sprig of rosemary to my cranberry sauce and it was love at first bite. I’ve been making it that way ever since and you can find that recipe in my Thanksgiving Side Dishes post. Since then, I’ve made cranberry and rosemary tassies, cranberry rosemary scones (coming soon!), Christmas mimosas with clementine and cranberry juice and rosemary. I’ve also made a few cocktails with, you guessed it, cranberry and rosemary. The flavors are so complimentary and SO festive and clearly, I can’t get enough. So, for these crisps I add very finely chopped rosemary to the filling as well as to the crumble. I promise it’s good and I promise it’s not overpowering. Cranberries are assertive and they can handle the piney fragrance and flavor of rosemary.

These Cranberry Rosemary Crisps Are Perfect for Thanksgiving, Christmas or Any Fall/Winter Celebration.

You can bake them in even smaller dishes if you want and they’d be perfect on a dessert buffet. Or you can bake one large crisp if you don’t have ramekins or don’t want to fuss with the little dishes. I just love the way they look as individual cranberry crisps served with a scoop of vanilla ice cream and a little sprig of rosemary. Just so cute!

These are a great prep-ahead recipe too. You can get them all ready to bake and then stash them in the fridge for a day or two before baking. They simply must be served warm, so make sure to toss them in the oven about an hour before you’re ready to enjoy them.

I hope you’ll give these a try and let me know how you like them. Wishing you and yours a very happy holiday season. xo – Anita

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
  • ½ cup flour
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon vanilla bean paste or extract
  • ¼ cup orange juice or cranberry juice

For the Topping:

  • 1 cup rolled oats
  • ½ cup flour
  • ½ cup brown sugar
  • 1stick soft butter
  • ½ teaspoon cinnamon
  • 1 teaspoon finely chopped rosemary
  • pinch of salt


For the full recipe with instructions, photos and captions go to https://wildthistlekitchen.com/cranberry-rosemary-crisps/.


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