Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cranberries
  3        tablespoons  brown sugar
  1 1/2       teaspoon  cronstarch
     1/2         pound  unsweetened crushed pineapple -- undrained
     3/4           cup  flour
     3/4           cup  quick oats
     1/4           cup  brown sugar -- firmely packed
     1/4      teaspoon  ground ginger
     1/4      teaspoon  ground cinnamon
  3        tablespoons  unsalted butter -- cut into small
  1             pieces  and chilled
  1                     egg white -- lightly beaten
  3        tablespoons  pecans -- chopped

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.

Nutritional Information:

1086 Calories (kcal); 49g Total Fat; (40% calories from fat); 16g Protein; 150g Carbohydrate; 93mg Cholesterol; 88mg Sodium