Monday Sweets...

Happy December, Happy Monday!

What better way to start a Monday off, than with some super yummy, holiday-proper Cranberry Crumb bars and a cup of jo or tea.  That's what I'm having this morning!  I had a bag of fresh cranberries leftover from Thanksgiving, so I decided to use them up in a recipe from my new Smitten Kitchen cookbook.  The bars are so cheery and bright with that pop of red peeking through the two layers of crumble goodness.  You will not be disappointed!  Make them for a holiday brunch or just for you and the family along side of a warm cozy cup of cider or tea.  If you don't like cranberries, try the Blueberry Crumb bars when they are back in season.  :)


Cranberry Crumb Bars 
Adapted from Smitten Kitchen

2 sticks unsalted butter, chilled and cubed
3 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
1 large egg

1/2 teaspoon orange zest
1 1/2 tablespoons orange juice
3 cups (12 oz) fresh cranberries
1/2 cup sugar
1 tablespoon cornstarch

Preheat your oven to 375 degrees. Smitten Kitchen recommends lining the bottom of a 9 x 13 inch baking pan with parchment paper- if you don't have any paper, just grease your pan.  In a large bowl, whisk together flour, sugar, salt, baking powder, and spices. With a pastry blender, fork, or your fingers, work the chilled butter and the egg into the flour mixture until it is the texture of coarse meal.  Pour half the crumb base into the prepared baking pan and use your fingers to press it evenly into the bottom of the pan. 

For the filling, pulse all ingredients in a blender or food processor until the berries are roughly chopped. Spread the cranberry filling over the crust base, and sprinkle the remaining crumb topping over the top.  Bake the bars for 30 to 35 minutes, until light brown on top.  Cool completely, then cut into squares.

Yummy goodness...have a great week! 


and I'm off and running...

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