Cranberry Crunch

Ingredients:

• 1 cup old-fashioned or quick-cooking rolled oats
• 1 cup packed dark brown sugar
• ½ cup all-purpose flour
• ½ teaspoon salt
• 8 T. (1 stick) cold unsalted butter
• 2 to 3 cups fresh or frozen cranberries, picked over.
• ½ cup sugar

Directions:

1. Position a rck in lower third of the oven. Preheat the oven to 350° F. Butter an 8x8 inch baking dish.

2. Combine oats, dark brown sugar, flour, and salt.

3. Add butter. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture is crumbly but holds together when pressed.

4. Spread half over bottom of the baking dish and press gently with your hand, packing the mixture slightly.

5. Cover with the cranberies and sprinkle with the white sugar.

6. Top evenly with the remaining crumb mixture.

7. Bake until the fruit is tender and the crunch is firm and well browned, 50 to 60 minutes. Let cool for 20 to 30 minutes.

8. Cut into squares.

9. Serve with caramel ice cream.