HELLO winter. Yup, that’s official this Friday. My daughter keeps asking me when it’s going to snow around here. I can hold off on that part a little longer….
I feel like cranberries don’t get the spotlight they deserve. Let’s face it, winter can be….well depressing. At the surface, winter fruit seems kind of depressing too. Apples and oranges right?! Wrong. There are some incredible varieties out there beyond the simple navel orange like blood oranges, cara cara, and satsuma oranges. Each one with their own unique color and flavor. But i digress, because we’re talking about cranberries and how awesome THOSE are.
I love the versatility of cranberries. You can use them in sweet or savory dishes. Think cranberry braised ribs or sweet cranberry crumble bars. How many fruits do that? I love how I’m so worked up about winter fruit RN.
I originally crated crumble bars in a blueberry version for a picnic photo shoot I did a while back for a magazine. They got really warm in the sun and the blueberries oozed between the crumbly and buttery crumbs. It was insane. So the next spring, I made them with the beloved strawberry.
When I was searching for something sweet to make this winter, I really wanted to embrace the season. I thought I’d make these insane crumble bars with the humble cranberry. Well that was a good choice.
There is something to be said about something sweet for dessert that’s got just the right hint of sweetness without making your mouth tingle. Like a red wine chocolate cake. There is something so right about that combination. (I think I should make that sometime soon….) These cranberry bars are the perfect bridge between sweet and tart. Don’t even get me started on the smell of buttery baking goodness as the wind howls outside. Talk about making your house feel like home…
I hope these bars make it to your counter more than once this season. Happy (almost) Winter!
Cranberry Crumble Bars
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla
- 1 stick butter cut into small pieces
- 1 bag cranberries
- 1 tsp vanilla extract
- 1 tsp orange juice
- 2/3 cup sugar
- 1 tbsp cornstarch
- combine the sugars, baking powder, flour and salt in a bowl. Add in the egg and vanilla extract. Add in the butter and crumble everything together with your fingers. Press 3/4 of the crumbs topping into the bottom of a 9 x 9 pan fitted with parchment paper. Mix the filling ingredients together and pour on top of the crust. Crumble the remaining crumbs on top of the filling. Bake at 350 F for 45 minutes. Cool completely before slicing.