What I like about November is the Thanksgiving and cranberries. Yes, fresh cranberries are now abundant in the market. It is hard to imagine a Thanksgiving turkey dinner without a good old cranberry sauce. I am not going to make Turkey as there are no takers at home. But I love cranberries, especially their tart taste. Since I have tried Cranberry muffins, Cranberry cocktail and loved those, I decided to make this Cranberry crumb bars.
This recipe was adapted from a magazine, as usual I halved the recipe and modified it a bit. If you like tart fruit filled dessert, then go for it. You will love it, you can try this bar as such or if you are sweet lover then go for a scoop of vanilla ice cream on the top that makes perfect treat.
Cranberries have had a reputation for boosting health, dating back to Native-Americans who used them to treat urinary tract infections as well as wounds and other ailments. In more recent years, the fruit has been found to have other potential health benefits. Cranberries contain antioxidants and may also help to lower oxidative stress, an imbalance that causes numerous chronic diseases, including inflammation, diabetes, rheumatoid arthritis and cardiovascular disease.
Since I wanted the tart taste, I didn’t used any sweetened cranberries if you want you can use canned ones. Both filling as well as crust has orange zest and filling has orange juice. We are not cooking down cranberry for filling, using as such so it remains intact in flavor and shape. I used only a small amount of crumbs on top, you can increase the amount to about ½ cup.
The crust is made with equal amount of flour as well as almond meal, so you can taste the nuttiness of almond meal more like a cookie crust. I spiced them with ground ginger, cinnamon and nutmeg.
After all, this year you can try some extra helping of cranberries during Thanksgiving meal. I read that Wisconsin’s cranberry growers would be grateful. That’s because a surplus fruit is available.
If you are planning a cranberry dessert for this Thanksgiving try this one, your friends and family will love it. This recipe makes only 6 bars you can double or triple it depending upon how much you want.
Cranberry Crumb Bars
- For Filling
- 1 cup cranberries fresh or frozen
- Zest and juice of 1 orange use half of zest for filling other half for crust
- 3 tablespoon sugar
- ¾ teaspoon corn starch
- ½ teaspoon almond extract
- ¼ teaspoon cinnamon
- ¾ cup 75g all-purpose flour
- ¾ cup 75g almond meal
- ½ cup 100g sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- Zest of half orange
- 3 tablespoon cold butter cubed
- 1 large egg
- Preheat oven to 375F and line 5x2 pan with parchment paper hanging on the sides. IF you double the recipe you can use it in 8x8 inch pan.
- In a small bowl add cranberries, orange juice , half of orange zest , sugar, cornstarch and cinnamon and mix well and set aside.
- In another bowl mix all purpose flour, almond meal, salt, sugar, orange zest, ginger, cinnamon and nutmeg and mix well. To this add egg, butter and mix well to combine everything don’t over mix. Set aside ½ cup of this mixture for crumb topping.
- In prepared pan lined with parchment paper press the crust dough and top with filling and then add crumb mixture here and there.
- Bake it in pre-heated oven for 18-20 minutes or until tooth picks comes out clean and top looks like brown in color.
- Enjoy with or without a scoop of vanilla icecream.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.