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Crimson Crumble Bars Recipe

Crimson Crumble Bars Recipe photo by Taste of Home

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Baking is my favorite pastime. These moist cranberry bars have a refreshing sweet-tart taste and a pleasant crumble topping. They're great as a snack or anytime treat. —Paula Eriksen Of Palm Harbor, Florida

This recipe is:

Healthy

Diabetic Friendly

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Crimson Crumble Bars Recipe

Prep: 20 min. + cooling Bake: 25 min.

Yield: 24 Servings

20 25 45

Ingredients

1 cup sugar
2 teaspoons cornstarch
2 cups fresh or frozen cranberries
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup all-purpose flour
2/3 cup old-fashioned oats
2/3 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans

Directions

In a large saucepan, combine the sugar, cornstarch, cranberries and pineapple; bring to a boil, stirring often. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop. Remove from the heat.
In a large bowl, combine the flour, oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1-1/2 cups for topping.
Press remaining crumb mixture onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until firm; cool for 10 minutes.
Pour fruit filling over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Yield: 2 dozen.

Nutritional Analysis: One bar equals 152 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Originally published as Crimson Crumble Bars in Light & Tasty October/November 2002, p31

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Crimson Crumble Bars

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(1-1) of 1 reviews

Reviewed on Jan. 12, 2008 by muffbear74

These turned out well, but I believe there is a mistake in the recipe. After baking the bottom layer, it should say "cool for 10 minutes" instead of "cook for 10 nminutes".