Upside Down Cranberry Crunch
Dive into the irresistible sweetness and tartness of Upside Down Cranberry Crunch, a dessert that’s as beautiful as it is delicious. This comforting treat features a vibrant layer of fresh cranberries coated in a rich, buttery sugar glaze, all topped with a warm, spiced oat batter. As it bakes, the magic happens—the sweet cranberry layer caramelizes and bubbles beneath the golden topping. Once flipped, the result is a dazzling, ruby-red crown of sticky-sweet cranberries with a tender and subtly spiced crunch. Perfect for the holiday season or any time you crave something unique, this dessert pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of whipped cream. With just 20 minutes of prep time and simple ingredients like rolled oats, cinnamon, and pantry staples, this show-stopping dessert is easy enough for weeknights yet special enough to impress your guests. Try it today to wow your taste buds!
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Recipe Information
Ingredients
- 3 cups fresh cranberries
- 1 cup granulated sugar
- 1 cup light brown sugar
- 0.5 cup unsalted butter
- 1 cup all-purpose flour
- 0.5 cup rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
Spread the fresh cranberries evenly across the bottom of the prepared baking pan.
In a small saucepan over medium heat, melt the unsalted butter and stir in the granulated sugar and light brown sugar. Cook for 2-3 minutes, stirring constantly, until the sugars are dissolved and the mixture is smooth.
Pour the sugar and butter mixture evenly over the cranberries in the pan.
In a medium mixing bowl, combine the all-purpose flour, rolled oats, baking powder, ground cinnamon, and salt. Mix until evenly distributed.
In a separate small bowl, whisk together the milk, egg, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Spoon the batter evenly over the cranberry and sugar mixture, spreading it gently to cover the top.
Place the pan in the oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow it to cool in the pan for 10 minutes.
Carefully run a knife around the edges of the pan to loosen the dessert, then invert it onto a serving plate while still warm.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 528.5 g | 192% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 406.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 367 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
