How to make it

  • Preheat oven to 350 F. For crust, combine flour and 1/2 cup brown sugar in a food processor. Cover and process with one or two on-off turns to mix. Add butter; pulse several times until fine crumbs form. Add oats; pulse once to mix. (Or combine flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs. Stir in oats.) Reserve 1 cup crumb mixture. Press remaining crumb mixture on bottom of ungreased 13x9x2-inch baking pan. Bake in preheated oven for 15 minutes or until crust is lightly brown.
  • Meanwhile, for filling, combine pear nectar and 2/3 cup brown sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Add cranberries, return to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until filling is slightly thickened, stirring occasionally. Remove from heat; stir in nutmeg.
  • Spread filling evenly over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven for about 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 32.
  • To store: Place bars in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

Reviews & Comments 3

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  • lillyann 10 years ago
    You sure can ;) I 'sub' allot of things for this recipe!
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    " It was excellent "
    mumtazcatering ate it and said...
    thanks Lilllyann looks soooo yummm,yummms
    just wondering can i substitute the cranberries for apples as i have a lot of them at the moment
    have a blessed day,my friend
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    " It was excellent "
    grandmommy ate it and said...
    Sounds delightful! Anything cranberry is good to me. Thanks for the post. I'm sure this is a 5 for flavor.
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