Cranberry Crisp Recipe
Ingredients
| 1 lb. cranberries granulated sugar or honey | ||
| Rolled oats | 1 Cup (16 tbs) | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
Directions
Cook cranberries in saucepan according to package directions, until skins burst open.
Then cook about a minute longer.
Sweeten with granulated sugar or honey as desired.
Let mixture cool a bit.
Combine oats, flour, and brown sugar in a bowl.
Cut in butter or margarine with a pastry blender until crumbly.
Layer some of the crumbled mixture in the bottom of a greased pan.
Top with cranberries and then with remaining crumble.
Bake at 350° for about 45 minutes or until top is browned and bubbling.
Serve with whipped cream.
Then cook about a minute longer.
Sweeten with granulated sugar or honey as desired.
Let mixture cool a bit.
Combine oats, flour, and brown sugar in a bowl.
Cut in butter or margarine with a pastry blender until crumbly.
Layer some of the crumbled mixture in the bottom of a greased pan.
Top with cranberries and then with remaining crumble.
Bake at 350° for about 45 minutes or until top is browned and bubbling.
Serve with whipped cream.
Chef
