Are cranberries in season any more? I haven’t been looking for them since they’re more of a December thing for me, but I had a jar of Killer Cranberry Sauce leftover from a large batch I made in December and I wanted to use it, so these bars were made…in season or not.
And oh my goodness, they are amazeballs. I include orange juice and zest in my cranberry sauce, and there is even more orange flavor from the zest in the crust and crumb topping, which pairs so well with cranberry filling. The crust and crumb are so tender, buttery, and crumbly – the perfect texture and I plan to use the base recipe for other crumb bars in the future. The recipe does include a little bit of an unusual ingredient – almond flour or meal, but you can make your own by grinding almonds very fine in a food processor. Also the Killer Cranberry Sauce is great in these bars, if you don’t want to make cranberry sauce, go see Bakerita’s recipe for her filling that doesn’t require cooking beforehand.
If you prefer very tart desserts you can skip the glaze, but for the sweet tooth like me, it is necessary to balance the cranberry. Alternately, you could melt some white chocolate to drizzle over the top – a classic cranberry pairing. Enjoy!
Cranberry Crumb Bars
Printable recipe
Printable recipe with picture
2 1/2 cups (10 1/2 oz) all purpose flour
1/2 cup (2 oz) almond meal (almond flour)
1 cup (7 oz) granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold, unsalted butter
1 large egg
Zest of 1 orange
1/2 teaspoon cinnamon
2 cups Killer Cranberry Sauce
1 cup (4 1/2 oz) powdered sugar
2 tablespoons orange juice (or milk or water)
Preheat oven to 375F. Butter a 9×13 baking dish.
In a medium bowl, mix together flour, almond meal, sugar, baking powder, and salt. 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, then mix in the egg until it all comes together. pat half the dough into the buttered pan. Spread the cranberry sauce over the crust, the crumble remaining dough over sauce. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely, then blend the powdered sugar and orange juice together in a small bowl and drizzle over the top. let set for 5-10 minutes before slicing into bars.
Recipe source: adapted from Bakerita
Who cares if cranberry is out of season when it makes such delicious eats? Here are a few other ways to enjoy it…
Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette
Veronica's Cornucopia 