FILLING:

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

TOPPING:

3/4 c. all-purpose flour
1/2 c. granulated sugar
1/3 c. butter
1 c. Quaker oats, uncooked
1 tsp. almond extract
1/4 c. scrambled egg substitute or 1 egg beaten

Heat oven to 400 degrees. Grease a 9-inch baking pan.

For filling: Combine first 3 ingredients in medium saucepan. Stir in cranberries; heat to a boil. Reduce heat and boil 5 minutes or until cranberries pop open. Stir in pears; pour in pan.

TOPPING: Combine flour and sugar; cut in butter until crumbly. Add oats; mix well. Add egg substitute, mixing until moistened. Crumble over fruit. Bake 30-35 minutes or until brown.