Cranberry Crunch

• Topping:
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 1 cup old-fashioned rolled oats
• 2/3 cup packed brown sugar
• 1/4 cup unsalted butter, cut into small pieces
• Filling:
• 1 (12-ounce) package fresh cranberries
• 3/4 cup granulated sugar
• 3/4 cup water
• 1/3 cup raisins
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Cooking spray
• 2 1/2 cups reduced-fat vanilla bean ice cream

1. Preheat oven to 350u0b0.
2. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill until ready to use.
3. To prepare filling, combine cranberries and next 4 ingredients (through cornstarch) in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 5 to 8 minutes or until cranberries pop. Remove from heat. Stir in vanilla; pour mixture into an 8-inch square metal baking pan coated with cooking spray. Sprinkle topping over cranberry filling. Bake at 350u0b0 for 40 minutes or until bubbly and topping is browned. Cool at least 15 minutes in pan on a wire rack. Serve with ice cream.

topping, flour, oldfashioned, brown sugar, unsalted butter, filling, fresh cranberries, sugar, water, raisins, cornstarch, vanilla, cooking spray, vanilla bean ice cream

Taken from www.myrecipes.com/recipe/cranberry-crunch (may not work)