I made these delicious Cranberry Crumb Bars (and these Pumpkin Cupcakes) for Thanksgiving dessert. They were both a hit and people gobbled them up, even though we were stuffed full of delicious turkey.
These bars are tart and crumbly and oh-so delicious! They are very easy to make since the base and the crumbly topping are made from the same mixture. This recipe is very simple to make by hand but if you have a food processor, use it! Your arms will thank you!
I found that these bars went very well topped with vanilla ice cream! The tartness of the bars and sweetness of the ice cream complimented each other perfectly.
Cranberry Crumb Bars
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups all purpose flour
1/2 cup almond meal*
1 cup (2 sticks) cold butter
1/4 teaspoon cinnamon
juice of 1/2 of an orange (I used a couple splashes of orange juice)
4 cups fresh cranberries
2/3 cup white sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Preheat oven to 375 degrees. Butter a 9 x 13 pan; set aside.
In a medium bowl, mix together 1 cup sugar, baking powder, salt, flour, and almond meal. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, and then mix in the egg until it all comes together. Pat half of the dough into the buttered pan.
In another bowl, stir together the sugar (2/3 cup), cornstarch, vanilla extract, and orange juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
Add 1/4 teaspoon cinnamon to the remaining dough, then crumble over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.
* If you don’t have almond meal, just toss some almonds in a food processor until finely ground to make almond meal.
Source: My Baking Addiction