Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 2 teaspoons cornstarch

  3. 2 cups fresh or frozen cranberries

  4. 1 can (8 ounces) unsweetened crushed pineapple, undrained

  5. 1 cup all-purpose flour

  6. 2/3 cup old-fashioned oats

  7. 2/3 cup packed brown sugar

  8. 1/4 teaspoon salt

  9. 1/2 cup cold butter, cubed

  10. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the sugar, cornstarch, cranberries and pineapple; bring to a boil, stirring often. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop. Remove from the heat. In a large bowl, combine the flour, oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1-1/2 cups for topping. Press remaining crumb mixture onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until firm; cool for 10 minutes. Pour fruit filling over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Yield: 2 dozen.


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