Cranberry Crunch Squares

Rating: 4.33 stars
52 Ratings
  • 5 star values: 26
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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

By Sharon Gerstman
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.

Partner Tip

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

Nutrition Facts

Per Serving:
393.3 calories; 3.1 g protein; 60.4 g carbohydrates; 40.7 mg cholesterol; 129.2 mg sodium. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

fitforaqueenclothing.com
Rating: 4 stars
03/30/2005
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 the crumb mixture on the bottom of a 13x9 pan used my hands to "crumble" on the cranberry sauce (no need to spread really) evenly and sprinkled on the rest of the oat mixture on top. I threw in some dried cranberries for texture with the jellied cranberry and topped the whole thing off with 1/2 a cup of chocolate chips. They were AWESOME! No eggs or milk so its great for restricted diets next I will try it with even less sugar. Read More
Helpful
(59)

Most helpful critical review

pomplemousse
Rating: 3 stars
04/28/2008
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 when I took it out of the oven! Good thing I don't need my cholesterol checked this week!.... seriously they are good but I would halve the butter and halve or 1/4 the sugar. You do not need that much! And thats why they only get 3 stars in my book. However I did like how the sugar carmelized. Kinda nice and I've never had a cobbler/cookie do that. I made as written although I toyed with making like cookies as others have. I used a 8x8 pan instead of 9x13 bc I like cobblers and cookies that way. I may make this again but definitely not with that amount of butter or sugar! Read More
Helpful
(24)
52 Ratings
  • 5 star values: 26
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
fitforaqueenclothing.com
Rating: 4 stars
03/30/2005
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 the crumb mixture on the bottom of a 13x9 pan used my hands to "crumble" on the cranberry sauce (no need to spread really) evenly and sprinkled on the rest of the oat mixture on top. I threw in some dried cranberries for texture with the jellied cranberry and topped the whole thing off with 1/2 a cup of chocolate chips. They were AWESOME! No eggs or milk so its great for restricted diets next I will try it with even less sugar. Read More
Helpful
(59)
KARENMOONAH
Rating: 5 stars
12/21/2003
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 8 inch square pan. Read More
Helpful
(31)
pomplemousse
Rating: 3 stars
04/28/2008
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 when I took it out of the oven! Good thing I don't need my cholesterol checked this week!.... seriously they are good but I would halve the butter and halve or 1/4 the sugar. You do not need that much! And thats why they only get 3 stars in my book. However I did like how the sugar carmelized. Kinda nice and I've never had a cobbler/cookie do that. I made as written although I toyed with making like cookies as others have. I used a 8x8 pan instead of 9x13 bc I like cobblers and cookies that way. I may make this again but definitely not with that amount of butter or sugar! Read More
Helpful
(24)
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Terrance
Rating: 5 stars
12/21/2003
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 gooey bottom and improved the texture and "fingerability". Everyone that tried them wanted the recipe. I also added chopped walnuts too. Read More
Helpful
(16)
Rebecca C.
Rating: 4 stars
12/09/2004
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 and I've already sneaked 2 little squares! They taste good! I did the same process as many split the crumbs to be half on the bottom half on top. I probably would even put just a little more on the bottom to give the squares a little more strength as you pick them up. I cut the butter down to a little more than half and that worked out fine. I also added some dried cranberries to the cranberry sauce and I'm glad I did. I wound up with a very thin layer of cranberry sauce when I spread it on but it turned out to be more than enough. I wouldn't consider increasing the amount of sauce. So far they taste GREAT warm but they need to cool some more before I officially cut them into squares. (edited to add: About half of them were stuck to the bottom of the pan so I only got about 8 small squares and the rest was more "crumbly". Would line iwth aluminum foil next time.) Read More
Helpful
(10)
Jamie Otis-Wertz
Rating: 5 stars
12/21/2003
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! Read More
Helpful
(10)
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Emily
Rating: 4 stars
10/23/2005
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 falling apart. Read More
Helpful
(10)
Sarah Phillips Fitzgerald
Rating: 5 stars
01/17/2011
My husband loves these! And he almost never likes a dessert made with fruit. Read More
Helpful
(9)
NICOLE4
Rating: 5 stars
12/17/2002
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. This made a great tasting dish but I would not advise using two cans of cranberry if you actually want bars that can be easily cut and handled. This method produces more of a cranberry crisp. It was very good with vanilla ice cream! Read More
Helpful
(9)
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