Cranberry Crunch

  I was looking for a easy dessert when this caught my eye, Cranberry Crunch from another of the cookbooks put out by Midwest Power Holiday Delights 1992. Certainly looked easy to fix and I thought the crunch part sounded a good deal like a crisp. As I had the can of cranberry sauce on hand decided to try it. Normally I would make cranberry sauce from fresh cranberries as that is so easy to do. Not sure why I had a can of the sauce on hand.
  The verdict from all who ate some was that it was excellent. I served it warm and think some cream or ice cream would be good on it. I wanted to get comments on the crunch itself so served it plain. Very easy to fix and good for a quick dessert or for coffee time when someone stops in.
 Cranberry Crunch
2 cups oatmeal
1 cup all purpose flour
½ teaspoon salt
2 cups brown sugar
1 cup margarine, softened 
2 (1lb) cans whole cranberry sauce
  Combine dry ingredients and mix thoroughly. Add softened margarine and blend until evenly distributed. Mixture will be crumbly. Spread half of mixture over bottof of 9x13 inch pan. Pat down. Cover with the cranberry sauce, spreading evenly. Sprinkle remainder of dry ingredients over cranberries. Bake for 40 minutes in 350° oven. Crumbs should be lightly browned.

2 comments:

  1. This sounds great, and soon stores will be having that canned whole berry on sale for Thanksgiving. Did you cut it in half, saying you had a CAN of cranberry sauce on hand? The ingredients sound easy to cut in half and would be enough for the two of us.

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    Replies
    1. Yes, I did cut it in half. That works best for us also. Unless I want some left over I usually cut recipes like this in half.
      Worked just fine.

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