Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
- Nonstick cooking spray
- 1 cup fresh cranberries
- 1 cup crushed pineapple, undrained
- 1/4 cup brown sugar, packed
- 1-1/2 teaspoons cornstarch
- 3/4 cup flour
- 3/4 cup quick-cooking oatmeal
- 1/4 cup brown sugar, packed
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons chilled butter, cut in pieces
- 1 egg white, lightly beaten
- 1/4 cup pecans, chopped
Preparation:
Preheat oven to 350 degrees F. Line an 8-inch square baking pan with nonstick foil.Place cranberries, pineapple, brown sugar, and cornstarch in a saucepan over medium heat. Bring to a boil, while stirring often, and cook for 1 minute. Reduce heat to low, cover, and simmer for 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside to cool.
Whisk together flour, oatmeal, brown sugar, ginger, cinnamon, and nutmeg in a large bowl until combined. Cut in butter with a pastry blender until mixture looks like coarse meal. Remove 1/2 cup and set aside. Add egg to the remaining oatmeal mixture. Stir well. Press into the bottom of the prepared pan and bake for 10 minutes to make a crust.
Spread the cranberry-pineapple mixture evenly over the crust. Stir pecans into the reserved 1/2 cup oatmeal mixture, then sprinkle over the top of the fruit. Bake an additional 25 to 30 minutes until lightly browned.
Let the bar cookies cool to room temperature. Lift out of the pan on the foil. Cut into 16 bars to serve.
Yield: 16 servings
