CRANBERRY CRUNCH

          1 cup oatmeal                     ½ cup butter
          ½ cup sifted flour                1 pound cranberries
          1 cup packed brown sugar          

Mix oats, flour, and brown sugar. Cut in butter until crumbly. Place half of this oatmeal mix into an 8x8 greased cake pan. Cover with cranberries. Top with rest of oatmeal mix.

Bake at 350° for 45 minutes.

Adapted from “Mary Margaret McBride’s Encyclopedia of Cooking” (1959). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!