Cranberry Caramel Crisp

• 2 cups all-purpose flour
• 2 cups uncooked quick-cooking oats
• 3/4 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup Land O Lakes Butter, melted
• 1 (12 to 16-ounce) package fresh or frozen cranberries
• 1 1/2 cups chopped pecans
• 1 cup caramel ice cream topping

1. Heat oven to 350F.
2. Combine flour, oats, 1/2 cup sugar, brown sugar, cinnamon and baking soda in bowl.
3. Stir in melted butter just until moistened.
4. Reserve 1 cup crumb mixture.
5. Press remaining crumb mixture onto bottom of ungreased 15x10x1-inch baking pan.
6. Bake 15 minutes.
7. Remove from oven.
8. Sprinkle cranberries and pecans evenly over crust; sprinkle with remaining sugar.
9. Drizzle with ice cream topping.
10. Spoon reserved crumb mixture over cranberries and nuts.
11. Continue baking 30-35 minutes or until golden brown.
12. Serve warm with ice cream.

flour, oats, sugar, brown sugar, ground cinnamon, baking soda, butter, cranberries, pecans, caramel ice cream topping

Taken from www.landolakes.com/recipe/384/cranberry-caramel-crisp (may not work)