Best 2 School Cafeteria Cranberry Crunch 1940s Recipes

In the 1940s, school cafeterias served a classic dessert called Cranberry Crunch. This delectable treat was a blend of tart cranberries, sweet sugar, crunchy oats, and buttery goodness. It was a favorite among students and staff alike, and its popularity continues to this day. If you're looking to recreate this nostalgic dish, there are many recipes available to help you bring the flavors of the school cafeteria into your own kitchen.

Here are our top 2 tried and tested recipes!

CRANBERRY CRUNCH

Cranberry Crunch image

Make and share this Cranberry Crunch recipe from Food.com.

Provided by mandabears

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup rolled oats
1/2 cup flour
1 cup brown sugar
1/2 cup butter or 1/2 cup margarine
1 (1 lb) can jellied cranberry sauce

Steps:

Preheat oven to 350 degrees.
Mix oats, flour and brown sugar in large bowl.
Cut in 1/2 cup butter using fork until crumbly.
Pat 1/2 mixture in bottom of 9x9 square pan that has been greased.
I use cooking spray.
Cover with cranberry sauce that has been broken into small pieces.
Cover cranberry sauce with remaining oats mixture.
Bake@ 350 degrees for 45.
Serve with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 477.9, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 145.9, Carbohydrate 82.1, Fiber 2.4, Sugar 64.2, Protein 3.5

CRANBERRY CRUNCH

Cranberry Crunch image

A great side dish to any holiday meal. It can also be served as breakfast or dessert! Use a sweet variety of apples, not bitter or sour.

Provided by L April Williams

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 6

Ingredients

3 cups peeled and chopped apples
1 (12 ounce) package fresh cranberries
2 cups chopped pecans, divided
1 ½ cups white sugar, divided
¾ cup butter, melted, divided
1 cup quick-cooking oats

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes.
Stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture.
Bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 378.7 calories, Carbohydrate 39.8 g, Cholesterol 30.5 mg, Fat 25.1 g, Fiber 4.5 g, Protein 2.9 g, SaturatedFat 8.5 g, Sodium 83 mg, Sugar 30.2 g

Tips:

Use fresh cranberries for the best flavor and texture. If you can't find fresh cranberries, you can use frozen cranberries that have been thawed and drained.
To make the streusel topping, use cold butter. This will help the topping stay crumbly.
If you don't have a pastry blender, you can use two forks to cut the butter into the flour and sugar.
Be sure to preheat your oven before baking the cranberry crunch. This will help the topping get nice and crispy.
Let the cranberry crunch cool for at least 15 minutes before serving. This will help the topping set and the flavors to meld.

Conclusion:

This 1940s school cafeteria cranberry crunch recipe is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with fresh cranberries, a sweet streusel topping, and a creamy vanilla sauce. The cranberry crunch is a great way to use up leftover cranberries, and it is also a fun and festive dessert to serve at parties or potlucks.