This cranberry-almond crunch is just one recipe featured in Cooking Light’s new Lighten Up, America! cookbook. From shrimp and grits to the Philly cheesesteak, chicken parmesan, and red velvet cupcakes, the book is full of classic American dishes that have been made lighter and healthier with simple substitutions.
By Tracey
Cranberry-Almond Crunch
adapted from Lighten Up, America! by Allison Fishman Task
(Note: if you’re a raisin fan, feel free to add 1/3 cup in with the cranberry mixture before cooking it on the stove top.)
Ingredients:
Topping
2.25 oz all-purpose flour (about 1/2 cup)
1 cup old-fashioned rolled oats
2/3 cup packed light brown sugar
pinch salt
1/4 cup (4 tablespoons) unsalted butter, cut into 1/2-inch pieces
Filling
- 12 oz fresh cranberries
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 tablespoon cornstarch
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Directions:
Preheat oven to 350 F. Spray an 8×8-inch baking pan (metal is best!) with nonstick cooking spray.
To make the topping: Whisk the flour, oats, brown sugar, and salt together in a medium bowl. Add the butter, and using a pastry cutter, cut the butter into the dry ingredients until the largest pieces are no bigger than peas – it should be a coarse meal. Refrigerate until ready to use.
To make the filling: Combine the cranberries, sugar, water, and cornstarch in a medium saucepan. Set the pan over medium-high heat and bring the mixture to a boil, stirring frequently. When it reaches a boil, reduce the heat to medium and simmer for about 4-5 minutes, or until the cranberries start to pop and soften, and the mixture thickens slightly. Remove the pan from the heat and stir in the vanilla and almond extracts.
Pour the filling into the prepared pan and sprinkle the topping in an even layer over it. Bake for about 35-40 minutes, or until the filling bubbles vigorously around the edges and the topping browns (the filling will likely start bubbling much sooner than 35 minutes, but keep cooking until the topping browns).
Transfer the pan to a wire rack, and cool for at least 15 minutes before serving. A scoop of vanilla ice cream on top of each serving is highly recommended!
