1cup(226 g) unsalted butter, softened, but still cool, cut into 1/2-inch pieces
1large egg, lightly beaten
1teaspoonpure vanilla extract
Filling
4cupsfresh or frozen cranberries
¾cup(150 g) granulated sugar
1Tablespoonsfresh orange juice
2teaspoonsorange zest
1tablespooncornstarch
1teaspoonpure vanilla extract
Instructions
Preheat oven to 350° F. Line a 9x13 baking dish with parchment paper and set aside.
In the bowl of a stand mixer (or using a hand mixer), combine flour, oats, chopped almonds, brown sugar, granulated sugar, baking powder and salt. Mix for 30 seconds until thoroughly combined. With the mixer on low, add the butter and mix until the mixture resembles coarse sand (about 2 minutes). Add egg and vanilla, and mix just until combined.
Transfer half the crumble mixture to prepared pan. Use your hands or the back of a measuring cup to press mixture evenly into the bottom to form the crust. Store the remaining mixture (used for the topping) in the refrigerator while the crust bakes. Bake crust for 20 minutes or until golden (keep the oven on).
In a bowl, toss together cranberries, sugar, orange juice, orange zest, cornstarch and vanilla.
Spread filling evenly over the baked crust (it’s okay if it’s still warm). Sprinkle remaining oat mixture evenly over the cranberry layer.
Bake 350° F for 30 to 35 minutes or until the top is golden brown and berries are bubbling. Allow bars to cool completely before removing from pan and cutting into squares.
Notes
Frozen cranberries: If using frozen, do not thaw the berries. Wait to take them out of the freezer until you are making the filling.Almonds: Nuts are an optional addition. You can omit them completely or use walnuts or pecans.Icing: If you want a little extra sweetness, whisk together 1/2 cup powdered sugar + 1/2 teaspoon vanilla + 1 Tablespoon milk. For orange glaze, replace milk with fresh orange juice.Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.Freeze bars after they have completely cooled. Wrap in plastic wrap and store in an airtight container for up to 3 months. Defrost in the refrigerator overnight before bringing to room temperature and serving.