Preheat the oven to 375 degrees.

Grease a 13” x 9” x 2” pan.

In a bowl, mix the flour, sugar and salt. Using a pastry cutter or two knives, cut in the butter until you get a small crumbs.

Add in the milk and vanilla and mix until the dough starts to come together.

Press firmly into the bottom of the pan until you have an even layer.

Place in the oven and bake for 12-15 minutes until it’s lightly golden.

While the crust is baking, place the cranberries in a saucepan and add the sugar.

Mix the cornstarch with water and add it to the pan.

Cook the cranberries over medium heat until the berries start to burst and the mixture starts to thicken.

Remove from heat and spread over the cooked crust.

Add small spoonfuls of cream cheese and swirl with the cranberries.

In a medium sized bowl, mix flour, sugar, oats, salt and cinnamon.

Add in the butter, using a pastry cutter until you get a small crumbs. In a small bowl, whisk the egg until smooth and add the lemon juice.

Pour into the crumb mixture and stir until well mixed. Spread over the top of the cranberry layer and place in the oven and bake for 25-30 minutes until brown and bubbly.