Cranberry Crunch

This is a dessert I've typically made in the autumn-time and it suddenly occurred to me that I didn't make it at all this year (last year?), but the pretty red color is perfect for Valentine's Day. It's absolutely fabulous warm topped with ice cream, but they also make sweet little bite-sized tea party fare. Next time I'm going to try the recipe with another fruit, but the cranberries are pretty great.

Cranberry Crunch

1 1/2 c oats

1/2 c flour

3/4 c brown sugar

1/3 c butter

1 (16 oz) can jellied cranberry sauce

Preheat oven to 350. Mix oats, flour and brown sugar together. Cut in the butter until crumbly. Press half of the mixture into a greased 8 inch pan. Slice the cranberry sauce and place it all over the crust filling in every spot and pressing down until it's mostly smooth. Top with remaining crumb mixture and press down lightly. Bake 35-45 minutes until golden brown. Serve warm with ice cream or let cool completely and slice into mini tea party sized treats.






I'm very in love with the vintage 1932 Homer Laughlin plate the treats are sitting on. It's one of many Homer Laughlin plates I've picked up at thrift stores lately for under $1 each. They've all pre-dated the '50s, which makes me really happy. I love buying treasures!!!