Preparation:
Preheat oven to 350. Spray an 8 inch square baking pan with cooking spray.
Combine cranberries and next 3 ingredients in a saucepan over medium heat.
Bring to a boil, stirring frequently, and cook 1 minute. Cover , reduce heat
to low, and simmer about 12 minutes, stirring occasionally, until
cranberries
pop and mixture
thickens. Set aside.
Combine flour and next four ingredients in a bowl. Cut in chilled butter
with
pastry
blender until mixture resembles coarse meal. Reserve 1/2 cup oat mixture.
Combine remaining oat mixtue and egg white in a bowl and stir well. Press
oat
mixture into the bottom of baking pan. Bake 10 minutes. Spread cranberry
mixture
over prepared crust. Combine reserved oat mixture and pecans in a bowl.
Sprinkle
over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool
completely in pan on a wire rack. |
