Wednesday, November 30, 2011

Cranberry Crumb Bars

If you have any leftover cranberries, please use them in this recipe!  The addition of almond meal to the crust & top crumble is a delicious addition that takes these crumb bars over the top.  The cranberries are soft, but not mushy, after almost an hour in the oven.  The bars are sweet enough to stand up to the tart cranberries, but not overly sweet.

I used my food processor as mentioned in the recipe, and this barely took 5 minutes to put together.  I also forgot to add the cinnamon, but made up for it by a sprinkle of cinnamon sugar right before I put these in the oven.

Cranberry Crumb Bars

1 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 1/2 cups all purpose flour
1/2 cup almond meal
1 cup cold butter (2 sticks)
1 egg
juice of 1/2 an orange
4 cups fresh cranberries
2/3 cup white sugar
1 tsp vanilla
1 Tbsp cornstarch
Preheat the oven to 375 & line a 9x13 pan with parchment paper.  In your food processor bowl, mix 1 cup sugar, flour, almond meal, salt & baking powder.  Pulse to combine, then add cubed butter and pulse several times, until mixture is crumbly.  Add egg & pulse until mixed.  Pat half the dough into the bottom of the pan.

In another bowl, mix orange juice, sugar, vanilla & cornstarch until combined.  Add cranberries and stir to coat.  Pour the cranberry mixture over the bottom layer of dough, then sprinkle remaining dough on top of cranberries.  Sprinkle with cinnamon sugar mixture & bake for 45-55 minutes, until top is light golden brown.

Cool completely before cutting.
Recipe from My Baking Addition

Starting tomorrow, I will be posting a "12 Days of Christmas Cookies" series, featuring all of my favorite Christmas cookies!  

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