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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
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 3 hours
Course Dessert
Servings 24

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