Cranberry Crisp Bars
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Ingredients
- 1 1/4 cups/150g all-purpose flour
- 4 tbsp/50g light brown sugar
- 5 tbsp/75ml neutral oil
- 2 tbsp/30ml water
- 3/4 tsp/3g baking powder
- ¼ tsp/2g salt
- 2 cups/200g fresh cranberries washed and coarsely chopped
- 6 tbsp/75g light brown sugar
- 2 tsp/4g orange zest
- 4 tbsp/50g light brown sugar
- 6 tbsp/45g all-purpose flour
- 4 tbsp/35g rolled oats
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
- ½ tsp/1g ground cinnamon
- ½ tsp/1g ground ginger
Method
- Grease or line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 350° F/175C.
- In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine.
- Add the oil and water. Stir until a crumbly mixture forms.
- Press mixture into pan. Pat into an even layer.
- In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and ginger.
- Add the oil and water and stir until just combined into small crumbles but still a bit powdery.
- Toss further with your fingers until slightly larger crumbs form (no larger than a pea).
- Wash and dry the cranberries and remove any that are soft. Coarsely chop (can be done with a couple pulses in a food processor).
- Toss with 6 tbsp/75g brown sugar and orange zest.
- Spread cranberries evenly on the base.
- Sprinkle the crumble on top, spreading into the corners.
- Bake for 30-35 minutes until set and browned on top.
- Cool in pan completely before removing and cutting. For more sweetness, dust with powdered sugar.
- Best the same day. Store in the fridge for up to 3 days. The crumble will soften during storage.
Notes
Oil choice: Any neutral oil will work in this recipe like canola, sunflower, or vegetable. Melted coconut oil can be used but will impart more flavor to the pastry base and crumble.