Cranberry Crunch Squares

Cranberry Crunch Squares

42

"Tangy, tart, sweet cranberries topped with oats and brown sugar."
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Ingredients

servings 393 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

42
  1. 46 Ratings

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Most helpful positive review

This is a good recipe with a few minor adjustments, reduce the butter to 1 1/2 sticks or 3/4 a cup, I reduced sugar to 1 2/3 cups and used only one cup brown and the rest white. I patted half of...

Most helpful critical review

As written, these are too sweet and full of butter! I read some of the reviews before making it, but its been a while . . . anyway, after it cooled off the butter reabsorbed but holy butter whe...

This is a good recipe with a few minor adjustments, reduce the butter to 1 1/2 sticks or 3/4 a cup, I reduced sugar to 1 2/3 cups and used only one cup brown and the rest white. I patted half of...

I agree that these hold together MUCH better if you press half the oat mixture into the pan first, and put the cranberry in the middle. Very tasty. Scale to 2/3, and it fits very nicely into an ...

As written, these are too sweet and full of butter! I read some of the reviews before making it, but its been a while . . . anyway, after it cooled off the butter reabsorbed but holy butter whe...

This was a great find. I loved this back in the 50's but had never had anything like it since! The second time I made them, I layered the cranberry sauce into the center which eliminated the goo...

I added 2 cans of cranberry, otherwise it was spread too thin in the pan. I brought them to a staff meeting - everyone thought they were great!

My husband loves these! And he almost never likes a dessert made with fruit.

I used this recipe to finish up some leftover cranberry sauce from Thanksgiving. (I made about a 1/2 portion of the recipe in a 8x8 glass baking dish.) It came out of the oven about an hour ago...

Very good, but sticky! Beware... I would recommend using non-stick wax paper or non-stick aluminum foil to line to pan with because otherwise it is difficult to remove the pieces without them fa...

If you like cranberry, this recipe is excellent. I added the two cans of cranberry (one jellied and one whole cranberries) and layered it between the oat mixure as suggested by other reviewers....