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 9×13 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 9×9 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
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This sounds terrific. Tart and sweet and crunchy.
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
Thank you for following me and linking this recipe to Joy of Desserts too. This is a nice recipe. Yes, just perfect for breakfast. 😉
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 🙂
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