Serving Size : 16
Crust
1-1/2 cups flour
1-1/2 cups quick-cooking oats
3/4 cup packed light brown sugar
1/2 cup walnuts, finely chopped
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 tablespoon cold water
Filling
2-1/4 cups fresh cranberries
3/4 cup red raspberry jam or preserves
Oven to 375 degrees. Line 9″ square baking pan with foil, letting ends extend above pan on 2 sides.
Crust:
Stir first 5 ingredients in a med. bowl until blended. Add butter and toss with 2 spoons until evenly moistened (mixture will be in small clumps).
Press about 2-1/2 cups evenly over bottom of prepared pan.
Bake until golden brown, about 10 min.
Meanwhile, add water to remaining oat mixture and toss as above until evenly moistened. Mix filling ingredients in small bowl.
Drop spoonfuls of Filling over the Crust and spread into an even layer with back of spoon. Crumble oat mixture over top.
Bake until crust is golden and filling bubbles, about 40 min.
Cool completely in pan on a wire rack. Cut into squares; remove foil.