Ingredients
1 cup butter, softened1 cup packed brown sugar2 cups quick-cooking oats1-1/2 cups plus 2 tablespoons all-purpose flour, divided2 cups dried cranberries1 cup sour cream3/4 cup sugar1 large egg, lightly beaten1 tablespoon grated lemon zest1 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping.
Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned.
Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture.
Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.
