Description
A bright, tangy dessert that balances tart fresh cranberries with a tender, biscuit-like batter and a crisp oat topping.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup oats
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a bowl, combine cranberries, sugar, and lemon juice; mix well.
- In another bowl, whisk together flour, baking powder, salt, melted butter, milk, and vanilla extract until smooth.
- Pour the cranberry mixture into the baking dish. Pour the batter over the cranberries, spreading gently to cover the fruit. Sprinkle oats and cinnamon evenly on top.
- Bake for 35–40 minutes or until the topping is golden and the filling is bubbly.
- Let cool for 10–15 minutes before serving with ice cream or whipped cream.
Notes
For a crispier topping, use rolled oats and brush with melted butter before baking. Allow resting to thicken the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 37g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg