Cranberry Crunch
Cranberry Crunch offers a delightful combination of tart cranberries and crunchy pecans, topped with a rich egg batter. Baked to a golden perfection, this dessert is perfect for holiday gatherings or cozy family dinners, delivering a balance of sweet and tangy flavors with a satisfying crunchy topping.
Ingredients
Instructions
- Grease a 10-inch quiche or pie plate.
- Spread cranberries over the bottom of the dish.
- Sprinkle with 1 cup sugar and pecans.
- In a small bowl, beat eggs until frothy at high speed.
- Add 1 cup sugar and beat well at low speed.
- Add flour, melted shortening, and margarine.
- Pour batter over berries and nuts.
- Bake at 325°F for 1 hour or until golden.
Tips & Substitutions
For a sweeter crunch, consider using brown sugar instead of white sugar to enhance the flavor profile. You can substitute walnuts for pecans if you prefer a different nut. Make sure to wash and sort the cranberries thoroughly before use, discarding any that are soft or shriveled. If you like a buttery flavor, you can replace the margarine with an equal amount of unsalted butter.
Serving Suggestions
Serve warm or at room temperature, ideally as a dessert after a hearty meal. It pairs beautifully with vanilla ice cream or whipped cream for added richness. For a delightful brunch, consider serving it alongside a fresh fruit salad or Jim'S Favorite Zesty Bell Pepper Slaw, which adds a refreshing contrast to the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, place the dish in a preheated oven at 350°F for about 15-20 minutes until warmed through, or enjoy it cold for a refreshing treat. This dish can also be served as a breakfast option with yogurt on the side.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Crunch contains roughly 1129 calories, with 7g protein, 74g carbohydrates, and 95g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (36% of the Daily Value), and a good source of protein and iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used in this recipe. Just ensure they are thawed and drained of excess moisture before spreading them in the dish. This will help maintain the right texture and prevent excess water from impacting the bake.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let sit for 5 minutes). This will help bind the ingredients while keeping the recipe vegetarian-friendly.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend, ensuring it includes xanthan gum for proper texture. This way, you can enjoy the deliciousness of Cranberry Crunch without any gluten concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).