Nonstick cooking spray
Unsweetened crushed pineapple
cut into pieces and chilled
Preheat oven to 350 F. 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 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal.
Reserve 1/2 cup oat mixture. Combine remaining oat mixture 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. This recipe serves 8.
Exported from MasterCook II