Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Cranberry Crunch
Developed by Dr. Julie
Crust: Mix together 1 tsp. cinnamon, 3/4 cup rolled
oats, 1 cup flour, and 1 cup dextrose. Cut 1/2 cup butter into
pieces. Cut into
dry mixture with pastry blender. Place in bottom of oil-sprayed and floured
13” x 9” cake pan.
Topping: Mix in saucepan 3-4 cups fresh or frozen cranberries, 1/4 cup
water, 1 1/2 cups sweetener (dextrose, brown rice syrup). Boil
together 5 to 8 minutes. Pour over crust. Bake at 3500 to 3750
30 to 45 minutes. Cool and cut into squares.