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Cranberry Crisp

Francis.Rafael's picture
  Cranberries 1 Pound
  Sugar/Honey 2 Tablespoon
  Rolled oats 1 Cup (16 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Brown sugar 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)

Cook cranberries in saucepan according to package directions, until skins burst open.
Then cook about a minute longer.
Sweeten with granulated sugar or honey as desired.
Let mixture cool a bit.
Combine oats, flour, and brown sugar in a bowl.
Cut in butter or margarine with a pastry blender until crumbly.
Layer some of the crumbled mixture in the bottom of a greased pan.
Top with cranberries and then with remaining crumble.
Bake at 350 F for about 45 minutes or until top is browned and bubbling.
Serve with whipped cream.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 332 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 7.4 g37.2%

Trans Fat 0 g

Cholesterol 30.2 mg10.1%

Sodium 3.1 mg0.1%

Total Carbohydrates 53 g17.8%

Dietary Fiber 5.4 g21.7%

Sugars 31.4 g

Protein 4 g8%

Vitamin A 7.7% Vitamin C 12.6%

Calcium 1.8% Iron 6.6%

*Based on a 2000 Calorie diet

Cranberry Crisp Recipe