1 (12-ounce) bag fresh or frozen cranberries, thawed
1/3 cup seedless raspberry jam
Vegetable cooking spray
2 tablespoons milk chocolate chips
1/2 cup all-purpose flour
1/3 cup regular oats
1/4 cup firmly packed brown sugar
3 tablespoons margarine, melted
How to Make It
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat; stir in the jam. Divide mixture evenly among 6 (6-ounce) custard cups coated with cooking spray, and sprinkle with chocolate chips.
Combine flour, oats, brown sugar, and margarine; toss well. Sprinkle oat mixture evenly over cranberry mixture. Place cups on a baking sheet, and bake at 350° for 20 minutes or until bubbly.