Cranberries, blueberries, and Concord grapes are the only berries native to America that are commercially grown. Cranberries were first used by Native Americans, who valued them as a food, fabric dye, and healing agent. American farmers now harvest over 40,000 acres of cranberries a year, meaning you can find them fresh over the fall and winter months. This recipe highlights their fresh natural flavor while adding a little oat-enhanced crunch for interest.
2.25 ounces all-purpose flour (about 1/2 cup)
1 cup old-fashioned rolled oats
2/3 cup packed brown sugar
1/4 cup unsalted butter, cut into small pieces
1 (12-ounce) package fresh cranberries
3/4 cup granulated sugar
3/4 cup water
1/3 cup raisins
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 1/2 cups reduced-fat vanilla bean ice cream
How to Make It
Preheat oven to 350°.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill until ready to use.
To prepare filling, combine cranberries and next 4 ingredients (through cornstarch) in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 5 to 8 minutes or until cranberries pop. Remove from heat. Stir in vanilla; pour mixture into an 8-inch square metal baking pan coated with cooking spray. Sprinkle topping over cranberry filling. Bake at 350° for 40 minutes or until bubbly and topping is browned. Cool at least 15 minutes in pan on a wire rack. Serve with ice cream.