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Prep 20min
Total4hr0min
Servings24
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Ingredients
Crust and Topping
2 1/2
cups Gold Medal™ all-purpose flour
1
cup sugar
1/2
cup ground slivered almonds
1
teaspoon baking powder
1/4
teaspoon salt
1
cup cold butter
1
egg
1/4
teaspoon ground cinnamon
Filling
4
cups fresh or frozen cranberries
1
cup sugar
Juice of 1/2 orange (4 teaspoons)
1
tablespoon cornstarch
1
teaspoon vanilla
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Steps
1
Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
2
In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
3
In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
4
Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
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Stock up on cranberries while they’re abundant in stores. Just toss them in the freezer and use as you need; they’ll be good for about a year. If you’re using frozen cranberries for this Cranberry Crumb Bars recipe, there is no need to thaw them first.
A food processor works great for grinding the almonds. You will need about 2/3 cup slivered almonds to measure 1/2 cup ground almonds.
The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.
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