Just made Peach and Cranberry Yogurt Cake and still had some cranberries and a couple of peaches left to make these squares.
What's good about this recipe is that you pre-bake the bottom layer so you don't end up with a soggy bottom. No one likes a soggy bottom!
1 cup flour
1/2 cup oats
1/3 cup brown sugar
1 tsp cinnamon
1/2 cup cold butter
1/2 cup sugar
1 tbsp flour
1/4 tsp salt
2 peaches, peeled and chopped (1 1/2 cups)
1/3 cup fresh or frozen cranberries, cut in half
Whisk together flour, oats, brown sugar and cinnamon.
Cut in the cold butter.
Reserve 3/4 cup of crumb mixture and press the balance into an 8 X 8" baking pan that has been sprayed with cooking oil.
Bake 15 minutes.
For the filling whisk the egg and sugar together, then add flour and salt. Fold in the peaches and cranberries. Pour over hot crust. Sprinkle the reserved crumbs on top and very gently press down.
Bake for 30 minutes and cool 2 hours before cutting.
And no soggy bottoms!
And if you're interested, here's the link to the Peach and Cranberry Yogurt Cake
Squares adapted from:
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!