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Prep 20min
Total1hr55min
Servings36
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Ingredients
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
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Steps
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.
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Packages of cranberries freeze well in their original plastic bags and don't even need to be thawed before using. Whole wheat flour adds an extra hit of whole grain to this good-to-the-last-crumb bar.
Whole Grain Serving: 1/2
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