Do you guys always have dried cranberries on hand? I do. I put them into my chicken salad; toss them in for a little sweetness in a green salad; or sometimes just a sweet afternoon snack.
This recipe is from Cooking Light, November 2008.
No substitutions were made.
4.5 oz all-purpose flour (about 1 c)
1 c quick-cooking oats
1/2 c packed brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
6 tblsp butter, melted
3 tblsp orange juice
1 1/3 c dried cranberries (about 6 oz)
3/4 c sour cream
1/2 c granulated sugar
2 tblsp all-purpose flour
1 tsp vanilla extract
1/2 tsp grated orange rind
1 large egg white, lightly beaten
Preheat oven to 325 degrees.
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a 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 11×7-inch baking dish coated with cooking spray. – I used a 9 inch square baking dish.
To prepare filling, combine ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
I’m not a fan of sour cream, so I wasn’t so sure how this one would turn out. BUT I’m trying to not be prejudiced towards ingredients, so I decided to give it a go. SO GOOD, and completely unexpected. We enjoyed these with friends and coffee in front of the fire on a chilly winter night.