3 recipes found
Berry Mixture: Place berries in baking dish, sprinkle with sugar.
Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
Sprinkle the flour mixture over the berry mixture.
Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.
Heat oven to 375 degrees F. Lightly spray 8- or 9-inch glass pie plate with nonstick cooking spray.
In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well.
Set aside 3/4 cup oat mixture for topping.
Press remaining oat mixture firmly onto bottom and sides of pie plate.
Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack.
Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon.
Spoon filling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly over filling.
Bake 18 to 22 minutes or until topping is golden brown.
Serve warm or at room temperature.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x9-inch pan.
Combine 1 cup sugar, flour, baking powder, salt, ground cinnamon, shortening, and egg. The dough will be crumbly. Pat half of the dough into the prepared pan.
Combine remaining 1/2 cup sugar, cornstarch, and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake in the preheated oven until top is slightly browned, about 45 minutes.