OATMEAL CRUMBLE
1 cup flour
1 ½ cup rolled oats
1 cup brown sugar
1 tsp baking soda
2 sticks sweet butter
¼ tsp salt
¼ cup sugar
CRANBERRY FILLING
1 ½ cups sugar
1/8 tsp salt
¾ cups water
3 cups cranberries (frozen)
¾ cups raisins
1 ½ tsp vanilla extract
1 ½ tbsp cornstarch
Preheat oven to 350oF. Prepare 9”x9”X2” Glass pan by lining with parchment paper.
Oatmeal Crumble: In a large mixing bowl, combine oatmeal, flour, sugar, baking soda, and salt. First mix with a fork then with fingers for a more crumbly mixture. Spread 1/2 the mixture on bottom of the prepared baking dish and press down with fingers.
Cranberry Filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water. Add cranberries and raisins. Set over high heat and bring to a boil, stirring constantly. Turn down heat and cook for 5 minutes. Remove from heat and add vanilla. Cool to lukewarm. Spread with ¾ of cooled cranberry mixture, and then sprinkle with remaining crumbly oatmeal mix. Save ¼ of cranberry spread to spoon over top of ice cream.
Bake at 350o F for approximately 35 minutes or until nicely browned.
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