Cranberry Crunch

Viewing 1 post (of 1 total)
  • Author
  • #270

    This recipe was provided by presenter Glenn Lemaire at the 2014 National Conference.

    2 15oz. cans whole cranberry sauce

    4 oz. butter
    6 oz. brown sugar
    ½ tsp. cinnamon
    6 oz. all purpose flour
    2/3 cups rolled oats

    In a mixer combine topping ingredients to make for a crumb texture. Spread the cranberry sauce on the bottom of a baking dish and sprinkle topping over it. Bake at 350 degrees until it bubbles. Serve topped with whipped cream or vanilla ice cream.

    Wine pairing: Prager 2008 Royal Escort Napa Valley Port.

Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.

Sorry, the comment form is closed at this time.