1 c. cranberries
3 tbsp. brown sugar
1 1/2 tsp. cornstarch
1 (8 oz.) can crushed pineapple in juice (do not drain)
3/4 c. all-purpose flour
3/4 c. quick cooking oats, uncooked
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
3 tbsp. butter, cut into sm. pieces and chilled
3 tbsp. chopped pecans
Vegetable cooking spray

Combine first four ingredients in a medium saucepan; stir well. Bring to a boil over medium heat; cook 1 minute. Cover, reduce heat, and simmer 12 minutes or until cranberry skins pop and mixture thickens, stirring occasionally. Set aside. Combine flour and next four ingredients in a bowl; cut in chilled butter with pastry blender until mixture resembles coarse meal. Reserve 1/2 cup oats mixture. Combine remaining oat mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 10 minutes. Spread cranberry mixture over prepared crust. Combine reserved oat mixture and pecans; sprinkle over cranberry mixture. Bake at 350 degrees for 27 minutes.