Back in the saddle

Last Thanksgiving, I added vanilla and cardamom to the cranberry sauce, and made it AMAZING. I wanted to recreate that, but in a dessert. This is so, so delicious. It's also super quick, because I used canned whole cranberry sauce. I highly recommend pairing this with So Delicious Dulce de Leche ice cream.



Cranberry Crisp
9 servings

1 cup flour
1 cup rolled oats
1 cup brown sugar
1 cup chopped almonds
1 stick margarine (1/2 cup)
1 can whole berry cranberry sauce
2 tsp vanilla extract
1 tsp cardamom

Preheat oven to 375°. Spray a 9"x9" baking pan with cooking spray. In a large bowl, combine flour, oats, sugar, almonds, and margarine. Work it with your hands until it's all crumby. Spread have the crumbs in your pan. In another bowl. combine the cranberries, vanilla, and cardamom. Spread over crumbs in the pan. Sprinkle remaining crumb mixture on top. Bake 40 minutes. Serve with ice cream.