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20 lines
2.3 KiB
Plaintext
20 lines
2.3 KiB
Plaintext
>> source: https://sallysbakingaddiction.com/cranberry-crumble-pie-bars/#tasty-recipes-77854
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>> total time: 3 hours
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>> serves: 18-24 squares
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Preheat oven to 350°F (177°C). Line the bottom and sides of a #9 X 13-inch baking pan{} with #parchment paper{}, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
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Make the crumble mixture for the crust and topping: Whisk the @all-purpose flour{375%g}, @granulated sugar{200%g}, @baking powder{1%tsp}, @salt{1/4%tsp}, and @cinnamon{1%tsp} together in a #large bowl{}. Add the @cold cubed unsalted butter{226%g} and using a #pastry cutter{}, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least ~{5%minutes} of cutting in with a pastry cutter.
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Whisk the @egg{1%large}, @milk{60%g}, and @vanilla{2%tsp} together in a #small bowl{}. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand.
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You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly, which is ok. Set aside. (Almonds will be used in the topping in the next step.)
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Cranberry Filling: Mix the @fresh or frozen cranberries{400%g}, @granulated sugar{150%g}, @cornstarch{1%Tbsp}, @orange zest{2%tsp}, and @fresh orange juice{15%g}. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the @sliced almonds (optional){30%g} all over top.
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Bake for about 40 to ~{50%minutes} or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cranberry specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about ~{1%hour}, I stick the whole pan in the refrigerator to help speed things up.
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Make the icing and cut into squares: Whisk the @fresh orange juice{30%g}, @confectioners' sugar{120%g} together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
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Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.
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