Another great find from Cooking Light. Note: Be sure to zest the orange before you squeeze the juice.
Ingredients:
Filling:
1 1/3 cups dried cranberries (6 oz)
3/4 cup sour cream
1/2 cup granulated sugar
2 T all-purpose flour
1 t vanilla extract
1/2 t. grated orange rind
1 lg egg white, lightly beaten
Crust:
4.5 oz all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 Tablespoons butter, melted
3 Tablespoons orange juice
Cooking spray
Directions:
1. Preheat oven to 325-degrees
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 c oat mixture. Press remaining oat mixture into the bottom of an 11×7 inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325-degrees for 40 minutes or until edges are golden. Cool completely in pan on wire rack.