“Well, in the town where I was raised, the clock ticked and the cattle grazed. Time passed with amazing grace, back where I come from…”
This Kenny Chesney song was on the radio as I was getting ready for work this morning, and it just seemed like a good lead in for sharing Mamaw B’s recipe for Cranberry Crunch. Mamaw moved in with us when I was a teenager and my time spent with her back then was priceless.
I would hang out with Mamaw in the kitchen watching her put together plenty of delicious recipes and learning more about cooking – and life – than I realized at the time. She was kind and loving, as well as fun and reassuring, and always had a story to tell. She was a wonderful cook, a fierce Yahtzee player, and a godly Proverbs 31 woman for 95 years.
Recently, as I poured through recipes and cookbooks preparing to launch my blog, I came across Cranberry Crunch. It seemed like a perfect dessert to share during the Thanksgiving season, a way to honor Mamaw and to express a little gratitude for my heritage. Be thankful!
P.S. Yes, we did have a view of the cows grazing from our kitchen window back where I come from!
Tips: Instead of using vegetable shortening, I went all butter all the way! You can substitute butter, cup for cup. Also, this dessert is very rich, so small portions go a long way. It’s delicious either warm or cold, though I prefer it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- 2 1/2 cups quick-cooking oats
- 1 1/2 cups self-rising flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 stick butter softened
- 3/4 cup vegetable shortening
- 2 cans whole berry cranberry sauce
- Preheat oven to 350 degrees.
- Combine dry ingredients. Mix in butter and shortening until crumbly.
- Press half of crumb mixture into a lightly greased 9" x 13" baking dish. Add layer of cranberry sauce and top with remaining crumb mixture.
- Bake 45-50 minutes at 350 degrees.
- Serve warm or cool.