-4.5 ounces all-purpose flour (about 1 cup)
-3 tablespoons Sonoma Farm Coconut Balsamic Vinegar
-1 cup quick-cooking oats
-1/2 cup packed brown sugar
-1/4 teaspoon salt
-1/4 teaspoon baking soda
-1/4 teaspoon ground cinnamon
-6 tablespoons butter, melted
-1 1/3 cups dried cranberries (about 6 ounces) $
-3/4 cup sour cream
-1/2 cup granulated sugar
-2 tablespoons all-purpose flour
-1 teaspoon vanilla extract
-1 large egg white, lightly beaten
1. Preheat oven to 325°.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and coconut balsamic over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.