CRANBERRY CRUMB BARS
20 min Prep
4 hr 0 min Total
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 cup sugar
- 1/2 cup ground slivered almonds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold butter
- 1 egg
- 1/4 teaspoon ground cinnamon
Crust and Topping
- 4 cups fresh or frozen cranberries
- 1 cup sugar
- Juice of 1/2 orange (4 teaspoons)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- Heat oven to 375°F. Grease 13x9-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.
- Stock up on cranberries while they’re abundant in stores. Just toss them in the freezer and use as you need; they’ll be good for about a year. If you’re using frozen cranberries for this recipe, there is no need to thaw them first.
- A food processor works great for grinding the almonds. You will need about 2/3 cup slivered almonds to measure 1/2 cup ground almonds.
You May Also Like
One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What...
Vanilla Buttercream Frosting
Make homemade frosting with just a few ingredients and in just a few minutes.
Kentucky Pecan Pie (lighter recipe)
Don’t say no to dessert just yet! This lighter pecan pie has the same great Kentucky...