Cranberry Sour Cream Oatmeal Squares

A filling made with dried cranberries is layered between a buttery crust and a golden crumb topping in these flavourful bars.

1 cup butter, softened
1 cup brown sugar
2 cups quick-cooking oats
1½ cups + 2 Tbsp. all-purpose unbleached flour, divided
2 cups dried cranberries
1 cup (8 oz) sour cream
¾ cup sugar
1 egg, lightly beaten
1 Tbsp. lemon peel, freshly grated
1 tsp. pure vanilla extract

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1½ cups flour; add to the creamed mixture until blended. Set aside 1½ cups for topping.

Press remaining crumb mixture into an ungreased 9x13" baking pan. Bake for 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 for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

Makes about 3 dozen.

Nutritional information:
Serving (1 each) equals 157 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 59 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.