Cranberry Crunch and A GIVEAWAY!!!

Cranberry Crunch Image B

You read that right, the very first It’s Not Easy Eating Green giveaway! The lovely people at Cooking Light sent me a copy of their newest cookbook, Lighten Up, America: Favorite American Foods Made Guilt-Free. I’ve been drooling over the pages for a few days now, and I am excited to share it with you too. I have one copy to give away to a lucky reader.

But before we get to the giveaway, I get to share one of the recipes from the book with you here, before the book is even released! When I first looked through the book this recipe jumped off the page, slapped me in the face and said, “make me right now!” So I did; far be it from me to ignore the advice of a fruit crisp.

I love this recipe. It is all the things I love in a good fruit dessert. It is crunchy, sweet and tart. The crunchy top is so thick and crunchy that these almost fall into the category of a dessert bar instead of a crisp or crumble. There is just enough fruit on the bottom to make a sweet yet tart sauce. While the book suggests serving this crunch with ice cream, I thought it was so good straight out of the pan that it was very hard for me to stop picking at it. Before I was done more than one serving was missing just from my nibbles.

Cranberry CrunchIt’s also very easy to make. You can make the topping a day or so ahead of time and store it in the fridge. Then all you have to do is throw the rest of the ingredients in a sauce pan and stir for a few minutes until it thickens. Then just let the cranberries pop, pour it in the pan and cover with the topping. After that, its only a matter of letting it bake while you make the rest of your dinner, then you’ll have a fantastic fall dessert ready for a little something sweet after your meal.

One of the reasons I wanted to make this recipe so much is that cranberries are in high season right now. The closest cranberry bog is only a few miles from my house, and just south of me is where a huge portion of the nation’s cranberries are grown and harvested. Massachusetts is second only to Wisconsin as the largest cranberry producer in the US. About 65% of Massachusetts cranberry growers belong to the Ocean Spray Grower’s Cooperative. While those farmers do receive a decent pay for their crops the independent farmer has a much harder time getting a fair price for their crops.  Very few crops are as local as Massachusetts cranberries. I like buying them at a farm near me so I know that my fruit is local, and that the money is going directly to the farmer. If you live in the area, I highly suggest you check out places to buy local cranberries near you. To find a cranberry farm near you, check out

Now, for the giveaway. I have one copy of the book, Lighten Up, America: Favorite American Foods Made Guilt-Free to send to a lucky reader.

To win, leave a comment to this post telling me your favorite classic American dish you make at home. Entries must be left in the comments section of this post before Thursday, October 24, 2013 at 11:59PM (Eastern/Standard time).

For a second chance to win: Subscribe to my weekly newsletter for a second chance to win. To get the second chance you must let me know you subscribed in an additional separate comment to this post: your subscription will be verified to win.

A winner will be chosen via random number generator on Friday, October 25, 2013. To win you must live in the United States. I will mail out the copy of the book to you within 30 days of the drawing.

Cranberry Crunch

Yield: 9 servings

Cranberry Crunch

This recipe is adapted only slightly from the Cooking Light cookbook, Lighten Up America: Favorite American Foods Made Guilt-Free. I opted for currants over raisins because I like their small size and flavor. The recipe called for old-fashioned rolled oats, but I used quick oats since it was what I had on hand; either would work. This is wonderful served with a scoop of vanilla ice cream, but is also delicious on its own.


1/2 cup all-purpose flour

1 cup old-fashioned rolled oats (or quick oats)

2/3 cup brown sugar, firmly packed

1/4 cup butter, cut into small pieces


1-12 ounce package fresh cranberries

3/4 cup granulated sugar

3/4 cup water

1/3 cup currants or raisins

1 tablespoon cornstarch

1 teaspoon vanilla extract

cooking spray or oil to prepare cooking pan

Mix the flour, oats and brown sugar in a bowl. Using a pastry cutter, two knives or your hands, mix the butter into the mixture until the mixture resembles wet sand with some small clumps still remaining. Cover and store refrigerated until the filling is ready to bake.

Preheat an oven to 350 degrees. Spray a square metal baking dish (8"x8" or 9"x9") with non-stick cooking spray or lightly grease with oil. Combine the cranberries, granulated sugar, water, currants or raisins and the cornstarch in a medium-sized pan over medium-high heat. Stir constantly until the mixture comes to a boil. Reduce the heat to low and simmer until most the cranberries have popped; only a few minutes more. Remove the fruit mixture from the heat and stir in the vanilla. Pour the mixture into the prepared baking pan. Evenly sprinkle the topping over the fruit mixture. Place in the preheated oven and bake for about 40 minutes, or until the edges are bubbling and the top is lightly browned. Remove from the oven and allow to cool slightly before serving. Serve warm or room temperature.

Check us out at Rattlebridge Farms Foodie Friday!

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11 Responses to Cranberry Crunch and A GIVEAWAY!!!

  1. Rettabug says:

    This recipe looks scrumptious & I’d really love to win that book!
    My favorite classic American dish to make at home is PEACH pie…it was my Dad’s favorite. However, I bet this cranberry crunch could become a regular item on our menu as well.

    thanks for the chance to win!
    Rettabug recently posted…♫♫ Happy Birthday, Michael Lee!! ♫♫My Profile

  2. Amanda says:

    This looks so good! I love to make (turkey) meatloaf. Yum!

  3. Molly says:

    Corn chowder using local corn from my CSA.

  4. Allison Fore says:

    I’ve been trying to lighten up favorite dishes my mom makes so that they suit my husband and I better. I’ve been tinkering with her enchillada casserole (replacing the beef with turkey and adding quinoa). I’d like to get some more (lighter) casserole recipes, like the tuna casserole she used to make!

  5. Mandy O'Brien says:

    Would love to win the cookbook! My favorite classic American dish is Mac and cheese (with lots of hot sauce for me)!

  6. Christine says:

    How did I miss this recipe in my copy of the cookbook? I must have been stuck on the caramel-pecan sticky bun recipe. LOL. Looks delish! Can’t wait to try it, Guilt-free. 😉
    Christine recently posted…Lighten Up, America! Favorite American Foods Made Guilt-Free by Allison Fishman TaskMy Profile

  7. Dina says:

    I saw some cranberries at the farmers’ market. this would be a yummy use for them!

  8. Carolsue says:

    Chicken Fried Steak with Cream Gravy is a favorite here. We could use a lighter version of it!

  9. jacquie says:

    not sure if this is a classic or not but i sure do love apple crisp :)

  10. jacquie says:

    just signed up for your newsletter and i’m looking forward to getting them.

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