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Cranberry Crunch

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  Sugar 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Fresh cranberry 2 Cup (32 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Quick cooking rolled oats 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs)
  Sifted all purpose flour 1⁄2 Cup (8 tbs)

Combine sugar, cornstarch and salt thoroughly in a saucepan.
Stir in water.
Add cranberries and raisins.
Set over high heat and bring to a boil, stirring constantly.
Turn down heat and cook and stir 5 minutes.
Remove from heat and stir in vanilla.
Cool to lukewarm.
Heat oven to 350 degrees.
Grease a square cake pan, 8 x 8 x 2 inches.
Combine rolled oats, brown sugar, flour and butter, mixing first with a fork then with fingers to make a crumbly mixture.
Sprinkle half of the mixture into prepared pan and press it down evenly with fingers.
Spread with cranberry mixture.
Sprinkle with remaining crumbly mixture.
Bake about 35 minutes or until nicely browned.
Serve slightly warm, cut in large squares and topped with a scoop of ice cream or cool and cut in squares for cookies.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3098 Calories from Fat 154

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 259.6 mg10.8%

Total Carbohydrates 712 g237.5%

Dietary Fiber 39.1 g156.3%

Sugars 467.5 g

Protein 43 g86.9%

Vitamin A 2.6% Vitamin C 52.2%

Calcium 17% Iron 82%

*Based on a 2000 Calorie diet


Cranberry Crunch Recipe