After Thanksgiving, I had a lot of fresh cranberries leftover. Since it was just our little family this year, we kept it simple. I asked if there was anything anybody felt we had to have for our little feast, and my husband was the only one who seemed to care. Apparently nobody cared too much for cranberries, so I was going to leave them out all together.
But then I saw a recipe from my friend Danelle for Cranberry Butter and I wanted to have it. Knowing how reluctant my family is to try the new, I only made half a recipe so I still had most of a bag of cranberries left. First of all, the Cranberry Butter was amazing, I might even say life-changing-good on the homemade rolls that we definitely did have on Thanksgiving.
So, what to do with those cranberries? I saw on pinterest (the ultimate time-sucker) this recipe for Cranberry Crumble Bars from Baking with Blondie. I’m so glad I did and made it right away. With some fresh whipped cream on top, it was so good. The next day I might have had it for breakfast and lunch.
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2-1/2 cups all purpose flour
- 1/2 cup almond meal (almonds, pulverized to a powder in a mini food processor(I used a magic bullet))
- 1 cup cold butter, cut into cubes
- 1 egg
- 1/4 teaspoon cinnamon
- juice of 1/2 an orange
- 4 cups fresh cranberries
- 1/2 cup white chocolate chips
- 2/3 cup white sugar
- 1 teaspoon vanilla
- 1 Tablespoon cornstarch
- Preheat oven to 375 degrees. Spray a 9x13 glass baking dish with cooking spray.
- In the bowl of a stand mixer with a paddle attachment, mix together 1 cup sugar, flour, almond meal, salt and baking powder.
- With the mixer on low, add in the butter cubes and egg, then increase speed until dough is crumbly.
- Press half of the dough in the prepared pan.
- In a separate bowl, stir together sugar, cornstarch, vanilla and orange juice. Stir in the cranberries and white chocolate chips.
- Pour the mixture over the prepared dough and spread out evenly.
- Add 1/4 teaspoon cinnamon to the remaining dough and crumble over the berries.
- Bake for 55 minutes at the most, or until the top is finished and turning slightly golden.
- Cool completely, then chill for an hour before cutting into squares and serving. We loved it topped with whipped cream!
I only had 2 cups of cranberries, so wanted to 1/2 it. Because I knew I could find several uses for the crumble, I made the full recipe and then just used half in a 9x9 pan and baked for 40 minutes. If you wanted to just make half, you can. The egg is the only hard part, but for this you could beat the egg first and add just half of it.
Also, the original recipe called for lining the pan with foil and then spraying. I know this is supposed to make clean up easier, and I know this probably makes me a weirdo, but I just don't like to go there.
Adapted from Baking with Blondie