Cranberry Crumb Bars

Name: Cranberry Crumb Bars
Total time: 1 h 10 min
Yield: 9 serving(s)
Ingredients: Cooking spray; 1 1/4 c. all-purpose flour, spooned and leveled; 1/4 c. old-fashioned rolled oats; 1/4 tsp. baking powder; 1/8 tsp. kosher salt; 1/3 c. plus 1/4 c. sugar, divided; 1/2 c. (1 stick) cold unsalted butter, cut into cubes; 1 large egg, lightly beaten; 1/2 tsp. pure vanilla extract; 1/4 c. toasted pecans, roughly chopped; 1 1/2 c. (8 ounces) fresh or frozen cranberries, divided; 1/4 c. apricot preserves

By Kate Merker, Anna Helm BaxterPublished: Oct 30, 2018

2 Ratings

Jump to recipe

BRIAN WOODCOCK

Yields:

9 serving(s)

Total Time:

1 hr 10 mins

Sweeten up the holiday season with these Cranberry Crumb Bars.

Advertisement - Continue Reading Below

Ingredients

Cooking spray
1 1/4 cups all-purpose flour, spooned and leveled
1/4 cup old-fashioned rolled oats
1/4 tsp. baking powder
1/8 tsp. kosher salt
1/3 cup plus 1/4 c. sugar, divided
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 large egg, lightly beaten
1/2 tsp. pure vanilla extract
1/4 cup toasted pecans, roughly chopped
1 1/2 cups (8 ounces) fresh or frozen cranberries, divided
1/4 cup apricot preserves

Directions

1. Step 1Preheat oven to 375°F. Lightly spray an 8- by 8-inch baking pan. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 sides; spray paper.
2. Step 2Combine flour, oats, baking powder, salt, and 1/3 cup sugar in a bowl. Using your hands or a pastry cutter, cut butter into flour mixture until fine crumbs form. Add egg and vanilla and mix until dough begins to come together. Transfer 3/4 cup flour mixture to a bowl; stir in pecans. Press remaining mixture into the bottom of prepared pan.
3. Step 3Set aside 1/2 cup cranberries. Pulse remaining cranberries in a food processor until finely chopped, 10 to 15 times; transfer to a bowl. Add preserves, 1/2 cup whole cranberries, and remaining 1/4 cup sugar; stir to combine. Scatter evenly over bottom of crust. Top with pecan mixture.
4. Step 4Bake, until golden brown, 30 to 35 minutes. Transfer pan to a wire rack and cool completely. Use overhangs to transfer to a cutting board and cut into 9 bars.