Are you in need of a last minute dessert that will be sure to impress your guests? The ingredients for this include things you probably already have on hand!
1 cup of flour
1 cup of oats
1/2 cup of packed brown sugar
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of ground cinnamon
6 tablespoons of butter, melted
3 tablespoons of milk
1 1/3 cups of dried cranberries (about 6 ounces)
3/4 cup of drinkable plain yogurt or sour cream
1/2 cup of granulated sugar
2 tablespoons of flour
1 teaspoon of vanilla
1 large egg, lightly beaten
1. Preheat oven to 325F.
2. CRUST: Combine flour, oats, brown sugar, salt, baking soda and cinnamon in a medium bowl, stirring well with a whisk. Drizzle butter and milk over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup of the oat mixture. Press remaining oat mixture into the bottom of a 9 inch springform pan coated with cooking spray.
3. FILLING: Combine cranberries, sour cream, granulated sugar, flour, vanilla and egg in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
4. Bake at 325F for 40 minutes or until edges are golden. Cool completely in pan on a wire rack. Cut into wedges.
Yield: Serves 8
Source: Adapted from Cooking Light
Originally posted on Canela & Comino on Nov 20, 2008.