Cranberry Crunch

14 ingredients
3 steps

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

Directions

  1. 1
    Preheat oven to 350°.
  2. 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. 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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