This recipe can be made as-is, or with a few minor substitutions if you're watching your cholesterol level such as margarine, fat-free sour cream, and egg substitute. The oatmeal will help in removing excess cholesterol, and the health benefits of cranberries are endless. You can even add a tablespoon or two of flaxmeal if you want some extra fiber. This is one holiday recipe you won't have to feel guilty about.
If you are not fond of cranberries, any dried fruit such as apricots or apples will work just as well.
Ingredients:
- 1 C butter, at room temperature
- 1 C brown sugar, packed
- 2 C quick cooking oats
- 1 1/2 C + 2 Tbsp. flour, divided
- 2 C dried cranberries
- 1 (8 oz.) container sour cream
- 3/4 C white sugar
- 1 egg, beaten slightly
- 1 Tbsp. lemon peel, grated
- 1 tsp. vanilla extract
Directions:
Allow the oven to preheat to 350 degrees. Place the butter and brown sugar into a mixing bowl. Cream the mixture until lightly and fluffy. Add in the oats and stir until well combined. Stir in 1 1/2 C of flour until mixed in well and completely moistened. Remove 1 1/2 C of the mixture and set aside.
Press the remaining mixture into the bottom of an ungreased 132X9 pan. Bake 10 minutes until the crust turns a light golden brown.
Place the cranberries into a large bowl. Add the sour cream, sugar, egg, lemon peel, and vanilla to the cranberries. Stir in the remaining flour, and continue mixing until all the ingredients are combined. Spread the mixture evenly over the baked crust. Sprinkle the reserved crumb mixture evenly over the top. Bake an additional 20 minutes or until golden brown on top. Be sure to cool on a wire rack before cutting. Makes 3 dozen.
Preparation Time: approximately 15 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 45 minutes plus cooling
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