2003 Crimson Crumble Bars

By boandozzy

One bar equals 152 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit. Originally published as Crimson Crumble Bars in Light & Tasty October/November 2002, p31

Ingredients

• 1 cup sugar
• 2 teaspoons cornstarch
• 2 cups fresh or frozen cranberries
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1 cup all-purpose flour
• 2/3 cup old-fashioned oats
• 2/3 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup chopped pecans

Details

Servings 24
Preparation time 20mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

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.
Yield: 2 dozen.