09 January 2011

As per request

Several people have asked for this recipe. Vox populi, vox dei, so without any further delay . . .

Cranberry Crumb Bars
(a festive riff on this Smitten Kitchen recipe)

4-5 cups whole cranberries, fresh or frozen
1/2 cup sugar
2 tablespoons flour
3-4 tablespoons lemon juice

3 cups flour
1 cup sugar
1 teaspoon baking powder
scant 1/4 teaspoon salt
1 cup (2 sticks) cold butter
1 large egg

1) Preheat oven to 375 degrees, and lightly coat a 9x13 pan with nonstick spray.
2) Toss filling ingredients together in medium bowl, making sure berries are nicely coated.
3) Stir together flour, sugar, baking powder, and salt for crust in another bowl. Cut in butter and egg till crumbly.
4) Dump half of the crust mixture into prepared pan, and press down tightly. (I do a bit more than half, actually, because I like a lighter layer on top so you can see the beautiful red berries showing through.) Pour filling mixture across bottom crust, and shake pan to spread the cranberries evenly. Sprinkle remaining crust mixture over berries.
5) Bake for 45 minutes, or until fairly firm in the center and slightly brown on top. Cool on rack, and chill before slicing. Can serve chilled or at room temperature; these freeze well. Keep any leftovers in the refrigerator.

I really love these. The tart pop of cranberry and lemon against a buttery, sweet crust is fantastic. Perfect for parties . . . or lunchboxes.

No comments:

Post a Comment