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    You are in: Home / Recipes / Easy 4 Ingredient Cranberry Crisp Recipe
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    Easy 4 Ingredient Cranberry Crisp

    Easy 4 Ingredient Cranberry Crisp. Photo by R.Lynn

    1/1 Photo of Easy 4 Ingredient Cranberry Crisp

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    R.Lynn's Note:

    What a great and easy dish to prepare for the holiday season. It's simple enough for every day but impressive enough for guests. Don't limit yourself to just major holidays though. This can be made year round! **ADDING** If I were to make this again, I would definately go a little easier on the sugar, maybe to 3/4 cup. I may also use 2 cans of cranberries just for height/presentation out of the oven. Really good though!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Grease an 8x8 inch baking dish.
    2. 2
      Combine the sugar, flour and butter, using a pastry blender.
    3. 3
      Pour cranberry sauce into prepared dish and cover with the flour mixture. Bake 30-40 minutes.
    4. 4
      Cut into 9 pieces and serve warm or cold.

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    Ratings & Reviews:

    • on March 31, 2010

      35

      This was good and very easy to make. I would probably cut down on the sugar next time as it stayed a little too crunchy for me. Was very good straight out of the oven, the leftovers, however, were less appealing. I used Smart Balance instead of butter. Thanks for a cranberry crisp recipe that only has cranberries!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easy 4 Ingredient Cranberry Crisp

    Serving Size: 1 (91 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 260.8
     
    Calories from Fat 62
    24%
    Total Fat 6.9 g
    10%
    Saturated Fat 4.3 g
    21%
    Cholesterol 18.0 mg
    6%
    Sodium 63.3 mg
    2%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 0.7 g
    3%
    Sugars 41.4 g
    165%
    Protein 1.2 g
    2%

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