Wash the cranberries and drain. Remove any mushy or scary-looking ones (it's okay if some are a bit whitish, but the ideal is deep red and firm).
In a large bowl, combine the flour, oats, brown sugar, and all but 1/4 cup of the white sugar. Cut in the butter until the mixture forms small clumps that crumble easily.
In a medium bowl, combine the salt and 1/4 cup white sugar. Add the cranberries and toss to coat.
Spoon the cranberries into the pie shell, mounding slightly in the center.
Using your fingers, sprinkle the crumb topping over the berries. Do not press the topping into the berries.
Bake at 375 until the topping is golden brown and the fruit is bubbling around the edges (about 40 minutes). Serve at room temperature.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8|
|Calories from Fat: 171 (21%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 111.3mg||4 %|
|Potassium 205.1mg||5 %|
|Total Carbohydrate 158.7g||47 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 152.6g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 801
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