Here’s a delicious treat that tastes as yummy as it looks and would be a perfect end to your Thanksgiving feast. Your guests will love these festive cranberry crumb bars. The star of this show is cranberries – they taste tart and sweet with the orange zest and sugar. You’ll want to grind up the almonds first in a food processor or very high powered blender until they are more like almond flour, not paste, so be careful. Gluten-free flour can also be substituted and your cranberries can be fresh or frozen (no need to thaw if they are indeed frozen).
Cranberry Crumb Bars
Adapted from Betty Crocker
Crust and Topping
* 2 1/2 cups all-purpose flour
* 1 cup sugar
* 1/2 cup ground slivered almonds
* 1/4 teaspoon salt
* 1 teaspoon baking powder
* 1 cup cold butter
* 1 egg
* 1/4 teaspoon ground cinnamon
* Juice of 1/2 of an orange
* Zest of one orange (use a small grater to scrape off the outside of the orange)
* 4 cups fresh cranberries
* 1 cup white sugar
* 1 teaspoon vanilla
* 1 Tablespoon cornstarch
Heat oven to 375°F. Grease 13×9-inch pan with butter or cooking spray.
In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
If you want to serve them hot out of the oven with a little vanilla ice cream, then go for it. (They just won’t be set up enough for square shapes.) Below is how they look after being in the fridge for a couple hours.
They look beautiful, taste wonderful, and are really simple to make! Enjoy 🙂