Cranberry Crisp recipe

Cranberry Crisp
Makes 8 servings

Ingredients:
1 pound fresh or frozen cranberries
1/3 cup plus 2 tablespoons Sugar In The Raw, divided
1/4 cup Stevia In The Raw Bakers Bag, divided
2 tablespoons cornstarch
Zest of 1 orange
1/2 cup all-purpose flour
1/3 cup rolled oats
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
1/3 cup chopped pecans

Preparation:
Preheat oven to 375 F. Butter an 8-inch square pan or 9-inch pie dish. In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw, cornstarch and zest. In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw, 2 tablespoons Stevia In The Raw, salt and nutmeg. Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries. Bake until fruit is bubbling and crumble is browned, 45-50 minutes.

Nutrition information:
Per serving: 220 calories, 12 g fat (6 g saturated fat, 0 g trans fat), 26 g carbohydrates, 2 g protein, 3 g dietary fiber, 150 mg sodium, 11 g sugar.