Crimson Crumble Bars

 

2

cups fresh or frozen cranberries

1

cup granulated sugar

2

teaspoons cornstarch

1

can (8 oz) crushed pineapple in unsweetened juice, undrained

1

cup Gold Medal® whole wheat or all-purpose flour

2

cups old-fashioned oats

2/3

cup packed brown sugar

1/4

teaspoon salt

3/4

cup butter or margarine, cut into pieces

1/2

cup chopped pecans, if desired

• 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, mix cranberries, granulated sugar, cornstarch and pineapple. Heat to boiling, stirring frequently; reduce heat. Cover; simmer 10 to 15 minutes, stirring occasionally, until cranberries pop and sauce is translucent.
• 2 Meanwhile, in large bowl, mix flour, oats, brown sugar and salt. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Reserve 1 cup mixture for topping. Press remaining crumb mixture in pan.
• 3 Pour fruit mixture over crust. Sprinkle with reserved crumb mixture.
• 4 Bake 28 to 32 minutes or until top is golden brown. Cool completely on cooling rack, at least 1 hour. For bars, cut into 6 rows by 6 rows.