Description
A crisp, buttery crust gives way to a bubbling layer of sweet-tart cranberry filling, all topped with golden crumble. Each bar balances juicy orange zest with a nutty crunch for a festive bite.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons water
Instructions
- Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang.
- In a large bowl cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, then stir in vanilla extract.
- Add the all purpose flour and salt and mix until the dough is crumbly.
- Reserve about one third of the crumb mixture, then press the remaining dough evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 12 minutes or until it begins to turn golden at the edges.
- While the crust bakes, combine fresh cranberries, granulated sugar, cornstarch, orange juice, orange zest, and water in a saucepan and cook over medium heat, stirring frequently, until the mixture thickens and cranberries soften.
- Spread the cranberry filling evenly over the pre-baked crust, then sprinkle the reserved crumb mixture on top.
- Return the pan to the oven and bake for 25 to 30 minutes, or until the top is golden brown.
- Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least one hour before using the parchment overhang to lift and cut into bars.
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Frozen cranberries can be used in place of fresh without thawing.
- For extra texture, sprinkle chopped walnuts on top before the final bake.
- Cooling completely and chilling ensures the bars slice cleanly.