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  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 cups quick-cooking oats
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 2 cups dried cranberries
  • 1 cup (8ounces) sour cream
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract



Step 1

In a large bowl, cream the butter and brown sugar. Combine the oats and 1 ½ cups flour; add to the creamed mixture until blended. Set aside 1 ½ cups for topping. Press remaining crumb mixture into a
13 x 9 baking pan. Bake at 350 degrees for 10-12 minutes or until lightly browned.

In a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and 2 tablespoons of flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until lightly browned. Cool on wire rack.

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