Ingredients
1 cup sugar2 teaspoons cornstarch2 cups fresh or frozen cranberries1 can (8 ounces) unsweetened crushed pineapple, undrained1 cup all-purpose flour2/3 cup old-fashioned oats2/3 cup packed brown sugar1/4 teaspoon salt1/2 cup cold butter, cubed1/2 cup chopped pecans
Preparation
In a large saucepan, combine the sugar, cornstarch, cranberries and pineapple; bring to a boil, stirring often. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop. Remove from the heat.
In a large bowl, combine the flour, oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1-1/2 cups for topping.
Press remaining crumb mixture onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until firm; cool for 10 minutes.
Pour fruit filling over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack.
