Cranberry Crunch

Ingredients

• 0.7 cup brown sugar packed
• 1 tablespoon cornstarch 
• 12 ounce cranberries fresh
• 0.5 cup flour all-purpose
• 0.8 cup granulated sugar 
• 1 cup old-fashioned rolled oats 
• 0.3 cup raisins 
• 0.3 cup butter unsalted cut into small pieces
• 1 teaspoon vanilla extract 
• 2.5 cups vanilla bean ice cream reduced-fat
• 0.8 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, oats, and brown sugar in a medium bowl.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill until ready to use.
5. To prepare filling, combine cranberries and next 4 ingredients (through cornstarch) in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 5 to 8 minutes or until cranberries pop.
6. Remove from heat. Stir in vanilla; pour mixture into an 8-inch square metal baking pan coated with cooking spray.
7. Sprinkle topping over cranberry filling.
8. Bake at 350 for 40 minutes or until bubbly and topping is browned. Cool at least 15 minutes in pan on a wire rack.
9. Serve with ice cream.