Blueberry Cranberry Crunch

A delicious summer treat.

Blueberry Cranberry Crunch
Blueberry Cranberry Crunch

[quicklook-recipe prep_time=”10 min” cook_time=”25 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 4 cups low-fat packaged raisin granola
  • 1/2 cup dried cranberries
  • 1/3 cup dried blueberries
  • 1/4 cup slivered blanched almonds
  • 2 tablespoons light brown sugar


  • 2 tablespoons sunflower seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons fresh orange juice
  • 2 tablespoons maple syrup
  • 2 tablespoons canola oil


[step-list-wrapper title=”How to make it” time=”35 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 325°F and set out a shallow baking pan with sides, about 10 x 15 x 1 inches. In a large bowl combine the granola, dried cranberries and blueberries, almonds, sugar, and the sunflower and sesame seeds.


[step-item number=”2″ image_url=”” title=”” ]In a measuring cup whisk together the orange juice, maple syrup, and oil. Drizzle this mixture over the dry ingredients. Toss well.


[step-item number=”3″ image_url=”” title=”” ]Spread in a single layer in the pan. Bake until slightly crisp and lightly browned, about 25 minutes. Stir every 10 minutes to ensure even browning.


[step-item number=”4″ image_url=”” title=”” ]Remove from the oven and let cool. Serve with low-fat vanilla yogurt or nonfat milk. This can be stored in an airtight container at room temperature for up to 2 weeks. [/step-item]


More Ideas:

  • Replace cranberries and blueberries with 1/4 cup chopped dried apricots and 1/4 cup golden raisins.

[nutrition-info calories=”218″ calories_fat=”” fat=”6g” sat_fat=”1g” choles=”0mg” sodium=”75mg” carbs=”39mg” sugars=”” protein=”3g” fiber=”3g”]


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