Cranberry Cream Cheese Crisp
Not sure what to do with your leftover cranberry sauce? I've got a delicious sweet solution for you... my Cranberry Cream Cheese Crisp! After trying this recipe, you'll purposely make extra cranberry sauce next time!
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/8 tsp. ground Himalayan sea salt
- 1 cup (2 sticks) butter, softened tips & tricks
- 2 cups rolled oats
- 1/2 cup brown sugar, such as demerara
- 1/2 cup chopped walnuts
- 1/4 cup good quality maple syrup tips & tricks
- 1 (8 oz.) package light cream cheese, softened
- 1 can (10 oz.) sweetened condensed milk
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 1 1/2 cups cranberry sauce see Recipe
- 1 1/2 tbsp. cornstarch
Directions
- Preheat oven to 350ºF and grease a 13x9 baking dish; set aside.
- In a large bowl, blend together flour, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in brown sugar, oats and walnuts (don’t over mix). Pour in the maple syrup and gently stir to mix.
- Press half the crumb mixture over the bottom of the prepared dish to form a bottom crust; set aside.
- In the bowl of a stand mixer, combine cream cheese, milk and lemon juice; process until smooth.
- Pour cream cheese mixture over the bottom crust.
- In a medium bowl, stir together cranberry sauce and cornstarch. Spread the cranberry mixture over cream cheese and sprinkle on the remaining oat mixture; lightly pat down with the palm of your hand to even it out.
- Transfer to the preheated oven and bake for 35 to 40 minutes or until the center is set.