Cranberry Crumble Bars
220kcal
Ingredients
For the crust
- 1 cup unsalted butter Ensure the butter is at room temperature.
- 1 cup sugar
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1/2 teaspoon salt
For the filling and glaze
- 1 cup fresh cranberries Frozen cranberries can be used; thaw and drain them first.
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar For glazing.
- 1 tablespoon milk For the glaze.
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the flour and salt, mixing until just combined.
- Press the mixture into the bottom of the prepared pan to form the crust.
- In a separate bowl, mix the cranberries, orange juice, and vanilla extract to create the filling. Pour the filling over the crust.
- Crumble remaining crust mixture on top of the cranberry layer.
Baking
- Bake for 30-35 minutes or until the top is golden brown.
- Let cool completely before drizzling with a mixture of powdered sugar and milk for the glaze.
- Cut into bars and serve.
Nutrition
Serving1gCalories220kcalCarbohydrates33gProtein2gFat10gSaturated Fat6gSodium80mgFiber1gSugar15g
Notes
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 3 months.