sketch of Bob above the Cranberry Crunch dessert recipe.

Many of our listeners called in to say that the cranberry crunch dessert recipe is a winner. We got so many "thumbs up" for this recipe that by mid-month we knew it would be a front page recipe. The neighbors love the cranberry crunch...we hope you will too...enjoy! Bob & Rob Allison.


1/2 c. sifted flour
1 c. light brown sugar
1/2 c. butter
1 c. uncooked rolled oats
1/2 c. chopped pecans
1 can (16 oz.) cranberry sauce

Cut the first 3 ingredients together then mix in the rolled oats. Fold in the pecans. Press 1/2 of the mixture into a greased (8 inch) square pan. Cover with the cranberry sauce. Top with remaining oat mixture. Bake 350° for 45 minutes. Cool. Cut into squares. Serve the cranberry crunch dessert topped with ice cream or whipped cream.

Note: you may substitute Solo brand fillings for the cranberry sauce if someone in the family does not like cranberries.

Cranberry Crunch dessert recipe is published in our May, 2009 Menu Minder, Issue #307.