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Photo: Oxmoor House

Cranberry Crunch

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.

Oxmoor House OCTOBER 2013

  • Yield: Serves 10 (serving size: 1/10 of cobbler and 1/4 cup ice cream)
  • Total: 1 Hour, 10 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 7g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 56.8g
  • Fiber: 2.4g
  • Cholesterol: 22mg
  • Iron: 0.9mg
  • Sodium: 28mg
  • Calcium: 48mg
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Cranberry Crunch Recipe

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