Cranberry Crumb Bars



For the Filling

2 cups cranberries
Zest and juice of 1/2 orange
6 tablespoons granulated sugar
1 ½ tablespoons cornstarch
2 teaspoons almond extract
¼ teaspoon ground cinnamon

For the Crust

1 ½ cups all purpose flour
1 ½ cups almond flour
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
Zest of 1/2 orange
4 tablespoons cold unsalted butter, cubed
2 large egg whites
1 ½ teaspoons vanilla extract
2 teaspoons powdered sugar


Preheat your oven to 375, then line a 9" x 13" baking pan with parchment paper, letting some overhang on the long sides.
(The extra will help you lift the bars out of the pan.)

For the Filling

Combine cranberries, orange zest, orange juice, 6 tablespoons sugar, cornstarch, almond extract and cinnamon in a small bowl and stir well, then set aside.

For the Crust

Whisk flour, almond flour, 1/2 cup sugar, baking powder, salt, nutmeg and orange zest in a medium bowl.
Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.
Lightly beat egg whites and vanilla in a small bowl with a fork.
Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated, then set aside 1/2 cup of the mixture.
Press the remaining mixture into the prepared baking pan to form a bottom crust.

To Assemble and Bake

Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly, then sprinkle the reserved crust mixture on top.
Bake until the top is lightly browned, for 40 minutes.
Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove it and place it on a cutting board.
Use a sharp knife to cut into 15 bars and allow it to cool completely, then garnish with powdered sugar. Enjoy! 
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