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Orange-Cranberry Crumble Upside-Down Cake

1 cup granulated sugar - divided use
1/2 cup water
2 tablespoons cornstarch
1 1/2 cups fresh or frozen (not thawed) cranberries
2 oranges, peeled, sliced and halved
4 teaspoons grated orange peel - divided use
1 cup all-purpose flour
1 tablespoon baking powder
8 tablespoons butter
1 cup quick oats
1/2 cup milk
2 large egg whites, lightly beaten

1. Heat oven to 400°F (205°C).
2. In medium saucepan, combine 2/3 cup sugar, water and cornstarch, mixing well. Stir in cranberries. Heat to a boil; reduce heat. Simmer 3 minutes or until thickened.
3. Stir in oranges and 2 teaspoons orange peel. Spread into 9-inch quiche dish or 9 x 9-inch square baking pan.
4. In large bowl, combine flour, baking powder, remaining 1/3 cup sugar and remaining 2 teaspoons orange peel; mix well. Using pastry blender, cut in butter until crumbly. Stir in oats, milk and egg whites, mixing until moistened. Spread over fruit layer.
5. Bake 28 to 35 minutes or until golden brown.
6. Cool 15 minutes in pan on wire rack. Invert onto serving platter. Serve warm.

Makes 8 servings.

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