Pear and Cranberry Squares |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe appeared in our local newspaper. I found that the fresh pears and cranberries with crunchy walnuts make up the slightly tart filling for these fall-time fruit squares. Ingredients:
1 1/2 cups quick-cooking rolled oats (not instant) |
1 1/2 cups all-purpose flour |
1 cup brown sugar, packed |
1 1/2 teaspoons ground ginger |
1/2 teaspoon salt |
3/4 cup butter, softened |
3 cups diced peeled and cored pears |
3/4 cup frozen cranberries |
1/2 cup granulated sugar |
2 teaspoons finely grated lemon rind |
1 tablespoon lemon juice, freshly squeezed |
3/4 cup chopped walnuts |
Directions:
1. In a large bowl, mix together rolled oats, flour, brown sugar, ginger and salt.
2. Using a pastry blender, cut in butter until mixture is crumbly.
3. Press 2 1/2 cups of the crumb mixture into a lightly greased 9 x 9 casserole dish or cake pan.
4. Reserve remaining crumb mixture for topping.
5. FILLING:.
6. In a medium saucepan, mix together pears, cranberries, sugar, lemon rind and lemon juice.
7. Bring to boil over medium-high heat, stirring frequently; simmer for 10 minutes or until pears are tender.
8. Let cool slightly.
9. Stir in walnuts.
10. Preheat oven to 350°F.
11. Spread filling over base in casserole dish.
12. Sprinkle remaining crumbs over the top.
13. Bake in preheated 350 F oven for 30 to 35 minutes until brown at edges and golden brown in centre.
14. Let cool; cut into squares.
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