3 cups currants
2 cups water
2 tbsp. cornstarch
2 tbsp. water
zest of one lemon
1 tsp. vanilla
1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
1/4 tsp. baking soda
1 1/2 cups ROGERS PORRIDGE OATS ORIGINAL BLEND
1 cup brown sugar
3/4 cup butter, melted
Zesty Cranberry Filling
1 12 oz. can whole berry cranberry sauce
1 cup dried cranberries
1/2 cup pecans or walnuts, coarsely chopped
1 tsp. orange zest
Preheat oven to 350 degrees. Prepare 9″ x 13″ baking pan.
Bring currants and water to a boil. Mix together cornstarch and 2 tbsp. water and slowly stir into boiling currants. Continue stirring until thickened, about 3 minutes. Remove from heat; stir in zest and vanilla.
Combine flour, baking soda, porridge oats and sugar. Add butter and mix thoroughly.
Press 2/3 of the crumb mixture into the pan.
Spread currant mixture over bottom layer. Sprinkle remaining crumb mixture evenly over the currant layer.
Bake for 30-35 minutes or until lightly browned.