- Calories 298
- Fat 7g
- Satfat 4g
- Monofat 1.8g
- Polyfat 0.5g
- Protein 3.4g
- Carbohydrate 56.8g
- Fiber 2.4g
- Cholesterol 22mg
- Iron 0.9mg
- Sodium 28mg
- Calcium 48mg
Cranberry Crunch
Photo: Oxmoor House
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.
How to Make It
Step 1
Preheat oven to 350°.
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.
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Bethwilhelm's Review
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's Review
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.
sheronwheels's Review
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elbrant's Review