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Baking Time: 30 to 35 minutes
Preparation Time: 20 minutes
Cooking Time: 13 minutes
Squares: 12
Ingredients
1-1/2 cups (375 mL) quick-cooking rolled oats (not instant)
1-1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) packed brown sugar
1-1/2 tsp (7 mL) ground ginger
1/2 tsp (2 mL) salt
3/4 cup (175 mL) butter, at room temperature
Filling:
3 cups (750 mL) diced peeled Ontario Pears
3/4 cup (175 mL) fresh or frozen Ontario Cranberries
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) each finely grated lemon rind and fresh lemon juice
3/4 cup (175 mL) chopped walnuts
Preparation
In large bowl, combine oats, flour, brown sugar, ginger and salt. Using pastry blender, cut in butter until mixture is crumbly. Press 2-1/2 cups (625 mL) of the crumbs into lightly greased 9-inch (2.5 L) square cake pan. Reserve remaining crumbs for top.
Filling: In medium saucepan, combine pears, cranberries, sugar, lemon rind and juice. Bring to boil over medium-high heat, stirring frequently. Reduce heat and simmer until pears are tender, about 10 minutes. Let cool slightly. Stir in walnuts.
Spread filling over base. Sprinkle remaining crumbs over top. Bake in 350°F (180°C) oven for 30 to 35 minutes until brown at edges and golden brown in centre. Let cool; cut into squares.
Nutrients per serving
1 Square:
PROTEIN: 5 grams
FAT: 17 grams
CARBOHYDRATE: 35 grams
CALORIES: 375
FIBRE: 3 grams
SODIUM: 190 mg
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