1 c. quick cooking rolled oats
3/4 c. brown sugar
1/2 c. sifted flour
1/2 c. moist, shredded coconut
1/3 c. butter
1 lb. can whole cranberry sauce
1 tbsp. lemon juice

Mix oats, brown sugar, flour and coconut. Cut in butter until crumbly. Place half in 8x8x2 greased baking dish. Combine cranberry sauce and lemon juice. Place on top of mixture in baking dish. Top with remaining crumbs. Bake in 350 degree oven for 40 minutes. Cut into squares and serve hot, topped with vanilla ice cream. Makes 9 servings.