3/4 cup thick rolled oats
1/2 cup regular oats
3/4 cups cane sugar
1 Cup flour
1/2 tsp cinnamon
3 Tbs oil
1 can whole-berry cranberries
1/2 can pineapple
Mix together the oats, sugar cinnamon and oil. Place half of the mixture into the bottom of a well oiled pan. Place the pineapples into a food processor of sorts and partially puree them. Add the cranberries into the pineapples and give them another whir or two. Pour the cranberry-pineapple mixture into the pan and then cover with the remaining oatmeal topping. Bake at 350 for 40 minutes or until lightly crisped on top.
Side note: Most people would probably call this a crumble and serve it for desert but if your Jewish you get to call it kugel and eat it for dinner!
