These are my favourites of the batch, hands down. They are adapted from the lemon-blueberries bars I made this summer, and they are as awesome now as they were then. I was worried because I realized halfway through baking that I didn't adjust the sweetness at all to counteract the tartness of the cranberries, but they don't need any extra sugar at all. I will be adapting these to fit any and all fruits and berries in the future. Definitely a must-bake!
Cranberry Orange Crumb Bars
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
2 sticks/1 cup/16 tbsp cold unsalted butter, cubed
1 egg
1/4 teaspoon salt
Zest (1 tbsp) and juice (2 tbsp) of one orange
4 cups fresh cranberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly (kind of like pie dough - pea-sized bits are what you're looking for). Pat half of dough into the prepared pan.
In another bowl, stir together sugar, cornstarch and orange juice. Mix in berries, then spread mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
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