1/2 c. light corn syrup
1/3 c. granulated sugar
1 tbsp. cornstarch
1/2 c. fresh cranberries
2 med. pears, sliced

TOPPING:

3/4 c. flour
1/2 c. granulated sugar
1/3 c. (5 1/3 tbsp.) butter
1 c. Quaker oats (quick or old fashioned, uncooked)
1/4 tsp. almond extract
1/4 c. egg substitute or 1 egg, beaten

Heat oven to 400 degrees. Grease 9 inch square or round baking pan. For filling, combine first 3 ingredients in medium saucepan; stir in cranberries. Heat to a boil; reduce heat. Simmer 5 minutes, or until cranberries pop open; stir in pears. Pour into pan.

For topping: Combine flour and sugar, cut in butter until crumbly. Stir in oats; mix well. Add egg (or egg substitute) mixing until moistened. Crumble over fruit. Bake 30-35 minutes or until top is golden brown. (8 servings.)