1 c. quick cooking rolled oats
3/4 c. brown sugar
1/2 c. sifted enriched 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 8 x 8 x 2-inch greased baking dish. Combine cranberry sauce and lemon juice. Place on top of mixture in baking dish. Top with remaining crumbs. Bake in moderate oven, 350 degrees, for 40 minutes. Cut in squares and serve hot topped with vanilla ice cream. 9 servings.