Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

Serve warm with low-fat vanilla ice cream or fat-free whipped topping.

Lia Huber
Recipe by Cooking Light November 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine first 7 ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.

  • Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is golden.

Nutrition Facts

265 calories; calories from fat 19%; fat 5.6g; saturated fat 2.1g; mono fat 2g; poly fat 0.9g; protein 2.9g; carbohydrates 53.6g; fiber 4.5g; cholesterol 8mg; iron 1.1mg; sodium 99mg; calcium 37mg.
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