1 can (16 oz.) whole cranberry sauce
1/4 tsp. vanilla
1 1/2 c. rolled oats
1 c. packed brown sugar
1/4 tsp. baking soda
1/2 c. crushed pineapple, drained
1 1/2 c. flour
Pinch of salt
3/4 c. butter

Combine cranberry sauce, pineapple and vanilla. Set aside for filling. Combine remaining ingredients and mix until crumbly. Spoon half into greased 7 x 11 inch pan.

Press in firmly. Spread with cranberry filling and cover with remaining crumb mixture. Bake at 400 degrees for 25 minutes. Cool and cut.