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CRUST
4.5 oz all-purpose flour (about 1 c)
1 c quick-cooking oats
1/2 c packed brown sugar
1/4 t salt
1/4 t baking soda
1/4 t ground cinnamon
5 T butter, melted
3 T orange juice
FILLING
1-1/3 c dried cranberries (about 6 oz)
3/4 c sour cream
1/2 c granulated sugar
2 T all-purpose flour
1 t vanilla extract
1/2 t grated orange rind
1 large egg white, lightly beaten

Preheat oven to 325º.

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 c oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.

To prepare filling, combine cranberries, sour cream, granulated, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325º for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

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