Instructions: Preheat oven to 350F.

In a saucepan, cook cranberries in boiling water until they pop, but are not mushy, about 5 minutes. Drain well. Add honey.

Butter an 8-inch square baking pan.

In bowl, combine oats, brown sugar and flour. Cut in butter until mixture is crumbly. Press half of mixture into pan. Spoon cranberries evenly over top. Top with remaining oat mixture. Bake 45 minutes or until top is golden. Serve warm.

NOTES : Sweet and tart come together for a slightly different fruit crisp. Good with vanilla ice cream or frozen yogurt.

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