Cherry, Cranberry & Orange Holiday Crumb Bars
Cherry, Cranberry & Orange Holiday Crumb Bars
Oven Temperature: 375°F (190°C)
Bake Time: Approximately 45 minutes
Pan: 9" × 13" × 2" deep
Yield: 36 bite-size crumb bars
INGREDIENTS FOR CRUMBLE
3 cups (360 g) of all-purpose flour
½ tsp (3 g) of salt
1 tsp (5 g) of baking powder
1 cup (200 g) of sugar
Zest of 1 orange
1 cup (227 g) of cold butter, cubed
1 cold egg (approx. 50 g)
2–3 tbsp (15 ml per tbsp) of cold water, if needed
INGREDIENTS FOR FILLING
2 cups (300 g) of frozen cherries
2 cups (220 g) of frozen cranberries
½ cup (100 g) of sugar
2–3 tbsp (30–45 ml) of fresh orange juice
4 tsp (16 g) of cornstarch
DIRECTIONS
Preheat the oven to 375°F (190°C). Line a 9" × 13" × 2" deep baking pan with parchment paper.
Add the flour, sugar, butter, baking powder, salt, egg and orange zest to a food processor. Pulse until combined and the mixture begins to form a crumbly, sand-like texture.
The crumble should be crumbly but hold together when squeezed. If needed, add cold water 1 tablespoon at a time, pulsing after each addition, until you reach the right consistency.
Reserve half of the crumble and press it into a thin, even layer across the bottom of the prepared pan. Set the remaining crumble aside for the topping.
Dice the frozen cherries and cranberries into similar-sized pieces. Add them to a bowl with the sugar, orange juice and cornstarch. Mix well until the fruit is evenly coated.
Spread the cherry and cranberry mixture evenly over the pressed crumble layer.
Cover the fruit with the remaining crumble, leaving a few cherries and cranberries peeking through.
Bake for approximately 45 minutes, or until the top is golden and the fruit is bubbling.
Remove from the oven and place the pan on a wire rack. Allow the bars to cool in the pan for 10 minutes.Remove from the oven and place the pan on a wire rack. Allow the bars to cool in the pan for 10 minutes.
After 10 minutes, carefully lift the bars from the pan using the parchment paper and transfer them to the cooling rack. Allow them to cool completely before dusting with powdered sugar and slicing into bite-size bars. For the best results, allow 1–2 hours for the bars to fully cool and set.
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