Oat crust on the bottom, topped with cranberry-pineapple filling, finished with oat-pecan crumble on top.
Ingredients
- For the filling:
1 cup fresh cranberries
3 tablespoons brown sugar
1 1/2 teaspoons cornstarch
1/2 pound unsweetened crushed pineapple
- For the crust:
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/4 cup firmly packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, chilled and cut into pieces
1 egg white, lightly beaten
3 tablespoons chopped pecans
Directions
- Make the filling:
- Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.
- Make the crust:
- Preheat oven to 350 F and spray an 8″ square baking pan with nonstick cooking spray. Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup oat mixture and stir the pecans into that, set aside. Combine remaining oat mixture and egg white in a bowl and stir well.
- Assemble the bars and bake:
- Press the oat/egg mixture without pecans into the bottom of prepared baking pan. Bake 10 minutes. Spread cranberry mixture over prepared crust. Sprinkle the oat/pecan mixture over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool completely in pan on a wire rack.
