Cranberry Crunch

Name: Cranberry Crunch
Total time: 1 h 10 min
Yield: Serves 10 (serving size: 1/10 of cobbler and 1/4 cup ice cream)
Ingredients: Topping:; 2 ¼ ounces all-purpose flour (about 1/2 cup); 1 cup old-fashioned rolled oats; ⅔ cup packed brown sugar; ¼ cup unsalted butter, cut into small pieces; Filling:; 1 (12-ounce) package fresh cranberries; ¾ cup granulated sugar; ¾ cup water; ⅓ cup raisins; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; Cooking spray; 2 ½ cups reduced-fat vanilla bean ice cream

4 Ratings
3 Reviews

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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:

1 hr 10 mins

Yield:

Serves 10 (serving size: 1/10 of cobbler and 1/4 cup ice cream)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 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.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

Per Serving:

298 calories; fat 7g; saturated fat 4g; mono fat 1.8g; poly fat 0.5g; protein 3.4g; carbohydrates 56.8g; fiber 2.4g; cholesterol 22mg; iron 0.9mg; sodium 28mg; calcium 48mg.

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elbrant

12/02/2013

This is "love at first bite", seriously. It's very good, easy to make, and perfect for a winter treat. Warning: Pouring the hot mixture into a glass dish could shatter the container. My 8x8 is glass (pyrex) - so I used a bread pan instead and it worked fine. I would hate to see someone who is less experienced shatter their pan and get splashed (i.e.; burned) with hot syrup.

Bethwilhelm

12/01/2013

This dish is great! My family loves cranberries- I actually used a little extra. It got rave reviews at Thanksgiving and everyone wanted the recipe. It will be on every holiday table from now on- a new family favorite.

KathRS

11/22/2013

This as very east to make, and tasted great. At first I was confused at how much cranberries it called for, but when you cook it, they condense, so yes, you do really need the full 12 oz.

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Cranberry Crunch

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Cranberry Crunch

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Cranberry Crunch

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Cranberry Crunch