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Sunday, December 06, 2009

Cranberry Crunch Bars (Updated)


I first posted this recipe back in 2006, and I thought it would be good to do a quick update since I continue to make this easy and delicious treat. This is one of absolute favorite desserts. The original recipe only made an 8x8 pan, so this version is for a 9x13 pan (and more is always better)! I buy bags of whole cranberries when they're available and toss them into the freezer so I can make this any time of the year. Oh, and if you have any left over, wrap them in plastic wrap and stash in the freezer; they'll last a couple months and make great snacks.

Cranberry Crunch Bars

Filling:
1 1/3 cup sugar
1 Tbsp. cornstarch (heaping)
1/2 cup water
1 1/2 tsp. vanilla
12 oz. fresh or frozen cranberries, rinsed & picked over
3/4 cup raisins

Combine sugar, cornstarch, water, vanilla, cranberries, and raisins in a saucepan. Bring to a boil over medium heat. Boil for 5-7 minutes, until the cranberrries have popped and the mixture thickens. Remove from heat and let cool slightly.


Crumb Topping:
1 1/2 cups old fashioned oats
1 1/2 cups brown sugar
3/4 cup all purpose flour
1/2 cup unsalted butter, melted

Mix oats, brown sugar, flour, and melted butter until combined. Sprinkle 2/3 of the crumbs in bottom of a greased 9x13-inch pan. Spread cranberry filling over the crumbs, and top with the remaining crumbs. Bake at 375F for 30-35 minutes or until edges are slightly brown and caramelized and the center is bubbling. Cool completely, cut into squares, and serve.

2 comments:

Deb said...

Pam ~ this sure sounds good. I have TWO huge $5 bags of cranberries in my fridge from Costco...I think this recipe would be a good way to use some of them up!

Wilkie said...

Why have I waited so long to get back over here??! These look great for my two bags of leftover Thanksgiving cranberries that I was going to put on the Christmas tree. Ha! Maybe now I'll actually use them! Thanks.