Cranberry crumb bars

Brownies
January 25, 2013
Brownies
January 25, 2013

Cranberry crumb bars

  BARS ON BARS ON BARS. Specifically cranberry crumb bars 🙂   Leggo.   These cranberry crumb bars are easy

Share

Cranberry crumb bars

 
BARS ON BARS ON BARS. Specifically cranberry crumb bars 🙂
 
Leggo.
 
These cranberry crumb bars are easy to make and absolutely delicious. They also travel so well and make the perfect treat to bring to a party or mail to a friend.

 

Print

Cranberry crumb bars

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 bars 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 bars 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 bars 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

for the crust:

  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups all purpose flour
  • 1/2 cup almond meal (almond flour)
  • 1 cup cold, unsalted butter
  • 1 egg
  • Zest of 1/2 orange
  • 1/2 teaspoon cinnamon

for the filling

  • Juice of 1/2 of an orange
  • Zest of 1/2 orange
  • 12 oz fresh or frozen cranberries
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Preheat the oven to 375ºF. Butter a 9″x13″ inch pan.
  2. In a medium bowl, mix together 1 cup sugar, flour, almond flour, salt, zest, cinnamon and baking powder. 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.
  3. In another bowl, stir together the sugar, cornstarch, vanilla, orange juice and zest. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
  4. Crumble remaining dough 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.

Recipe from Bakerita

Keywords: easy, buttery, crumb, tart, crumble

— STILL HUNGRY? —

you might also like

Leave a comment and rate this recipe!

Your email address will not be published. Required fields are marked *

  1. Hi Sarah,
    I was wondering if it was necessary to put the almond flour in the crumb base. Would it be just as tasty if I was to increase the same amount in flour?

    Thanks!

  2. Just found your website and I can’t wait to try your wonderful recipes. They look delicious and absolutely beautiful.
    I do have one question. Is there a way to print the recipes?
    Thank you so much.

    • Hi, Roberta! There is a print button within the directions for my more recent posts. As for the old ones, you can print the entire web page out to get the directions! Last, you can also highlight the part you want to print, then put it in a new document in Microsoft Word or whatever you use to write, then print it from there! Let me know if this helps. Happy baking!