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Cranberry Crunch

Photo: Oxmoor House
Total time 1 hr, 10 mins
Yield Serves 10 (serving size: 1/10 of cobbler and 1/4 cup ice cream)
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.

Ingredients

  • Topping:
  • 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
  • Filling:
  • 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
  • Cooking spray
  • 2 1/2 cups reduced-fat vanilla bean ice cream

Nutrition Information

  • calories 298
  • fat 7 g
  • satfat 4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 3.4 g
  • carbohydrate 56.8 g
  • fiber 2.4 g
  • cholesterol 22 mg
  • iron 0.9 mg
  • sodium 28 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

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