Cranberry Crumble Bars (Print Version)
# Ingredients:
01 -
3 cups (375g) all-purpose flour.
02 -
1 cup (200g) granulated sugar.
03 -
1 teaspoon baking powder.
04 -
1/4 teaspoon salt.
05 -
1 teaspoon ground cinnamon.
06 -
1 cup (226g) unsalted butter, cold and cubed.
07 -
1 large egg.
08 -
1/4 cup (60ml) milk.
09 -
2 teaspoons pure vanilla extract.
10 -
1/3 cup (30g) sliced almonds (optional).
11 -
4 cups (400g) fresh or frozen cranberries.
12 -
3/4 cup (150g) granulated sugar.
13 -
1 tablespoon cornstarch.
14 -
2 teaspoons orange zest.
15 -
1 tablespoon orange juice.
16 -
2 tablespoons orange juice (for icing).
17 -
1 cup (120g) confectioners' sugar (for icing).
# Instructions:
01 -
Preheat oven to 350°F. Line 9x13 pan with parchment paper, leaving overhang.
02 -
Mix dry ingredients, cut in cold butter until pea-sized. Add wet ingredients until mixture is like moist sand.
03 -
Reserve 2 cups mixture for topping. Press remainder into pan for crust.
04 -
Mix cranberries, sugar, cornstarch, zest and juice. Spread over crust. Top with reserved crumble and almonds.
05 -
Bake 40-50 minutes until lightly browned. Cool completely, then refrigerate.
06 -
Make orange icing by whisking ingredients together. Drizzle over cooled bars before cutting.
# Notes:
01 -
Can be frozen up to 3 months.
02 -
Stores at room temp 2 days or refrigerated 1 week.
03 -
Can use fresh or frozen cranberries.