Cranberry Crumble Bars
Great way to use up those leftover cranberries from the holidays–add them to a buttery shortbread crumble with an orange glaze
Ingredients
Crumble
- 3 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamom
- 1 cup COLD butter, cubed
- 1 large egg
- 1/4 cup milk
- 2 tsp vanilla extract
- 1/3 cup almond slices, toasted
Filling
- 3 1/2 cups fresh or frozen cranberries, DO NOT THAW
- 3/4 cup sugar
- 1 tbsp corn starch
- 2 tsp orange zest
- 1 tbsp orange juice
Orange Glaze
- 2 tbsp orange juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line a 9"x13" baking pan with parchment. Allow parchment to hang over the slides to lift out bars when finished.
- Whisk the flour, sugar, baking powder, salt and cinnamon in large bowl. Using a pastry cutter, cut in butter until small pea-sized crumbles form.
- In a separate bowl, whisk the egg, milk and vanilla. Pour over the flour mixture, stirring until combined. Mixture will look like wet sand. You will have 6 cups of crumble mixture. Set aside 2 cups of mixture for topping.
- Press remaining four cups of crumble into bottom of pan. Spread evenly. Set aside.
- Combine cranberry filling ingredients in a small bowl. Spread over the crust. Top with remaining two cups of crumble and sprinkle almonds on top.
- Bake for 40-50 minutes until toothpick inserted in center comes out mostly clean with just a few bits of jammy cranberry.
- Remove from the oven and allow bars to cool in pan on wire rack for 1 hour. Refrigerate whole pan for another hour or two. Using parchment paper, remove from pan to cutting board.
- Combine glaze ingredients and drizzle on top. Allow glaze to sit for a few minutes. Cut into 24 squares.
- Cover leftover bars and store in refrigerator for several days
Notes
- Adapted fromĀ Sally’s Baking Addiction