Try this recipe for hot wings to make Buffalo chicken wings that are comparable to those offered at a well-known restaurant chain. Those who have ever had them will adore them.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound fresh or frozen cranberries
- ⅓ cup Sugar In The Raw®
- 2 tablespoons Stevia In The Raw®
- 2 tablespoons cornstarch
- 1 orange, zested
- ½ cup all-purpose flour
- ⅓ cup rolled oats
- 2 tablespoons Sugar In The Raw®
- 2 tablespoons Stevia In The Raw®
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter, cut into cubes
- ⅓ cup chopped pecans
Instructions
- Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
- In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
- In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
- Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
- Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 113 mg |
| Sugars | 16 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I read the comment about it being hard like cement and saw that the recipe calls for 2 tablespoons of cornstarch. That’s a crazy large amount, so I made it with 2 teaspoons instead. The texture was perfect.
I had some frozen cranberry relish from thanksgiving I used.
I was so excited about this one. I love cranberry. I love crisp. The cranberries and “sauce” on the bottom are hard like cement and the “crisp” is kind of soggy. I had my doubts about the amount of butter this recipe listed, but I do believe in following a recipe before I rate it, so I gave it a shot. I was sorry. It tastes alright, if you can chisel it from the pan and don’t have anything against eating a lot of butter.
I was so excited about this one. I love cranberry. I love crisp. The cranberries and “sauce” on the bottom are hard like cement and the “crisp” is kind of soggy. I had my doubts about the amount of butter this recipe listed, but I do believe in following a recipe before I rate it, so I gave it a shot. I was sorry. It tastes alright, if you can chisel it from the pan and don’t have anything against eating a lot of butter.
Not sure if I overcooked this but it came out black and bitter. I will try it without cornstarch next time and keep a better eye on it.
Made this per the recipe. I would substitute one small Granny Smith apple — peeled, cored, and diced — for some of the cranberries. Just a bit too tart for me.
Just to give it a rating I like recipes like this