Ingredients
Scale
- For the Crust and Crumble Topping:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1 teaspoon vanilla extract
- For the Cranberry Filling:
- 3 cups fresh or frozen cranberries (thawed if frozen)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon orange zest
- 1/4 cup orange juice
- Pinch of salt
Instructions
- Prepare the Oven and Baking Pan:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust and Crumble:
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and vanilla extract. Use a pastry cutter or your fingers to mix until the dough resembles coarse crumbs.
- Set aside 1 1/2 cups of the mixture for the crumble topping.
- Press the remaining mixture evenly into the bottom of the prepared baking pan to form the crust.
- Prepare the Cranberry Filling:
- In a medium bowl, mix cranberries, sugar, flour, orange zest, orange juice, and a pinch of salt. Toss until the cranberries are evenly coated.
- Assemble the Bars:
- Spread the cranberry filling evenly over the crust.
- Sprinkle the reserved crumble mixture evenly over the top, covering the cranberries.
- Bake the Bars:
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and the cranberry filling is bubbly around the edges.
- Remove from the oven and let the bars cool completely in the pan on a wire rack.
- Slice and Serve:
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles and serve.
Notes
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Calories: 230 kcal per bar | Servings: 16 bars
