Tuesday, November 15, 2011

Cranberry Crunch


This is a Family recipe, and one of the different type of desserts
 we would serve in the "FALL" season.
*Plus it's a great way to use up that left over

cranberry sauce from Thanksgiving dinner.
You can serve this hot out of the oven or cool.

I have even served it as part of our breakfast the next morning.
(who doesnt  want to eat dessert for breakfast?)


I am sure you all have the ingredients already on hand in your kitchen. 

You can easily double the recipe.
For a family sized 9x13 pan.

CRANBERRY CRUNCH
1 Stick of Margarine

3/4 C. Flour
1 C. Quick cooking Oats 
1 C. Brown Sugar
Dash Cinnamon 

1 Sm. Can Whole Berry or Jellied
Cranberry Sauce
*(about 1 1/2 C. worth)



Preheat oven to 375
Mix all ingredients except Cranberry sauce, until crumbly.
Press half of mixture into a 9x9 lightly sprayed pan to form a "crust".

Whip Cranberry sauce and then spread evenly over the "crust". 
Crumble remaining crumb mixture over top.
Bake for 30-35 minutes.
Serve with whipped topping or A Scoop of Ice Cream.

Be Thankful for everything,
Lark

5 comments:

Kim McCallie said...

Thanks for joining my linky party this week, Lark! Your cranberry crunch looks delicious. You make such warm homey desserts, so comforting. Glad to see you this week on A Well-Seasoned Life's Sweet Indulgences Sundays.

Kim

Eating in Winnipeg said...

oh this looks great! i do a blog hop on sundays and i'd love it if you came over and shared one of your recipes :)

Joy @ Joy Of Desserts said...

Thank you for following me and linking this recipe to Joy of Desserts too. This is a nice recipe. Yes, just perfect for breakfast. ;-)

The Better Baker said...

Hmmmm - that's a new idea to me. Sounds wonderful. I love cranberries...and crunch too. =) Thanks Larky. Hope you have a great day and get caught up on some needed rest. XO

bookcasefoodie said...

This sounds terrific. Tart and sweet and crunchy.

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