Description
A cranberry dessert perfect for the holidays.
Ingredients
Scale
for the crust:
1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract
for the cranberry layer:
1 pound fresh or frozen cranberries (if you’re using frozen cranberries, defrost and rinse them clean first)
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 oranges)
for the crumb topping:
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Confectioner’s sugar, for topping (optional)
Instructions
- First, make the crust. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper on all sides.
- In a stand mixer fitted with the paddle attachment, add the flour, butter, granulated sugar, brown sugar, and salt and beat on medium-low speed until combined, about 1 minute. The mixture will be thick. Add the egg and vanilla extract and beat on medium speed until the mixture forms a thick dough, about 45 seconds. Transfer the dough to the prepared pan and use a measuring cup (or something else with a flat bottom) to really pack the crust into an even layer.
- Next, make the cranberry layer. In a large bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest. Transfer the cranberry mixture over the crust and use a silicone spatula to spread it evenly to the edges.
- Last, make the crumb topping. In a small bowl, combine the melted butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to work everything together until the mixture resembles wet sand and clumps together.
- Squeeze the crumb topping into your palm, then break it apart into big and small clusters, sprinkling them all over the cranberry layer like a fruit crisp (some pockets of exposed cranberries are okay!). Bake until the cranberries have burst completely and the top of the bars is light golden brown, about 1 hour.
- Place the pan on a cooling rack and allow the bars to cool completely in the pan. Use the parchment paper to lift the bars from the pan, then transfer them to a cutting board. Dust the top with confectioners’ sugar (if using), cut into 16 squares, and serve.
- Prep Time: 30
- Cook Time: 60