Ingredients
Equipment
Method
- Prep the panPreheat the oven to 350°F (177°C). Line a 9x13 pan with parchment paper, pressing it into the corners and leaving at least two inches of overhang on the long sides. This overhang lifts the entire baked slab out cleanly after cooling.
- Mix the dry crust ingredientsWhisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl until combined.
- Cut in the butterAdd the cold cubed butter to the flour mixture and work it in with a pastry cutter or two forks until the mixture resembles pea-sized crumbles with some sandy texture throughout. This step takes two to four minutes and requires some arm effort.
- Add the wet ingredientsWhisk the egg, milk, and vanilla together in a small bowl, then pour the mixture over the flour and butter. Stir with a fork until the dry ingredients dampen into a slightly clumpy, sandy mixture. It should not look like cookie dough. If it looks dry and powdery, use your hands to press it together.
- Form the baseMeasure out 6 cups of the crumble mixture and press it firmly and evenly into the bottom of the lined pan using your hands or the flat base of a measuring cup. Reserve the remaining 2 cups for the topping.
- Make the cranberry fillingStir the cranberries, sugar, cornstarch, orange zest, and orange juice together in a bowl until the cranberries coat evenly. Pour the filling directly over the unbaked crust and spread it to the edges.
- Add the crumble toppingScatter the reserved 2 cups of crumble mixture over the cranberry filling in an uneven, textured layer. Distribute the sliced almonds across the top. Bake for 40 to 50 minutes until the topping turns golden and the cranberry filling bubbles at the edges.
- Cool completelyLet the bars cool in the pan for at least 2 hours before lifting out with the parchment overhang. Whisk the confectioners' sugar and orange juice together until smooth and drizzle over the cooled slab. Slice into squares and serve.