Ingredients
Cranberry Filling
2 cups fresh cranberries
2 teaspoons orange zest, optional and to taste
1/4 cup freshly squeezed orange juice
3/4 cup granulated sugar
2 teaspoons cornstarch
Bars
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats, don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry
pinch of salt
Instructions
Cranberry Filling:
- To a medium stockpot with high sides, add the cranberries, optional orange zest, orange juice, granulated sugar, and bring to a boil over high heaat, stirring often to incorporate the sugar.
- Once mixture has come to a boil, reduce the heat to a medium low, add the corn starch, stir to combine, and allow mixture to simmer for 15 minutes. While it simmers, make the bars.
Bars:
- Preheat oven to 350 degrees. Spray an 8×8 pan with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the sugars, vanilla, and whisk to combine.
- Add the flour, oats, salt, and stir to combine. The mixture will have some larger well-formed crumble pieces as well as some sandier, dryer bits.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
- Add the cranberry filling over the crust making sure there’s complete coverage but leave a 1/4-inch bare margin around the edges. Tip – the cranberry filling will burn if it’s touching the edges of the pan and will also stick like crazy.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Tip – before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 30-35 minutes, or until edges are set and center has just set and is lightly golden browned.
- Place pan on wire rack and allow bars to cool for at least 2 hours before slicing and serving.
SOURCE: averiecooks.com
