You should also totally make these cranberry crumb bars, courtesy of Deb Perelman's The Smitten Kitchen Cookbook. Crust and topping are both crumb. Yeah, basically this is 75% crumb. If you don't think that's a good thing, how is it living without a soul? The cranberries are deliciously tart and jammy. It's the perfect holiday season dessert. And did I mention delicious?
Cranberry crumb bars
Adapted from The Smitten Kitchen Cookbook
My pastry blender was left at my apartment, so I just used clean hands to mix the crumb. Use nicely cold butter to get the best crumb. I've included the weights measurements because I love to use a scale.
16 tablespoons (2 sticks) of unsalted butter, cold
3 cups (375 grams) all-purpose flour
1 cup (200 grams) sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 large egg
3 cups fresh cranberries (1 12 oz bag)
1/2 teaspoon freshly grated orange zest
1 1/2 tablespoons orange juice
1/2 cup (100 grams) sugar
1 tablespoon cornstarch
Preheat the oven to 375 degrees. Line the bottom of a 9 by 13 inch pan with foil or parchment paper, and butter or spray the foil and sides.
In a large bowl, whisk the flour through cloves. Using a pastry blender or your (clean!) hands, mix egg and butter into the flour mixture until mixture resembles coarse meal. Spoon half of crumb into the prepared pan and pat it in.
Using a food processor or blender, pulse the filling ingredients until the cranberries are coarsely chopped. Spread the filling over the crumb in the pan. Sprinkle the remaining crumb evenly over the filling.
Bake cookies for 30 to 35, or until lightly browned on top. Cool completely before cutting into squares. Eat!
A happy and blessed Thanksgiving to you all!