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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Baking is my favorite pastime. These moist cranberry bars have a refreshing sweet-tart taste and a pleasant crumble topping. They're great as a snack or anytime treat. Paula Eriksen Of Palm Harbor, Florida Ingredients:
1 cup sugar |
2 teaspoons cornstarch |
2 cups fresh or frozen cranberries |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1 cup king arthur unbleached all-purpose flour |
2/3 cup old-fashioned oats |
2/3 cup packed brown sugar |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
1/2 cup chopped pecans |
Directions:
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.
2. 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.
3. 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.
4. 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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