MARSHFIELD, WI (OnFocus) – Sweet, tart, crumbly…these Cranberry & Pear Crumble Bars have all the makings of a perfect holiday (or anytime) dessert!
Sponsor: Wisconsin Cranberries
SERVES
18 servings
INGREDIENTS
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2 cups cranberries
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2 large pears, peeled and chopped
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½ cup granulated sugar
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2 Tbsp. orange juice
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1 tsp. vanilla extract
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½ tsp. orange zest
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½ tsp. finely grated fresh ginger
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2 cups all-purpose flour
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1 cup brown sugar, packed
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1 cup almond flour
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1 cup rolled oats
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1 tsp. salt
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1 cup unsalted butter, melted
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½ tsp. almond extract
DIRECTIONS
- Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper.
- Combine cranberries, pears, sugar and orange juice in a medium saucepan. Heat over medium high heat, stirring occasionally, to bring mixture to a boil. Cook for about 7 to 10 minutes or until cranberries burst, pears soften and juices thicken.
- Add vanilla, orange zest and ginger to cranberry mixture and stir to combine. Remove from heat and set aside.
- Combine all-purpose flour, brown sugar, almond flour, oats and salt in a large bowl. Stir to combine. Add butter and almond extract and stir until mixture is well-moistened.
- Reserve about 2 ½ cups of flour mixture. Pour remaining mixture into prepared baking pan and press into an even layer. Bake for about 10 to 15 minutes or until golden.
- Pour cranberry mixture evenly over crust. Top with reserved flour mixture and return to oven. Bake for about 20 to 25 minutes or until golden. Let cool slightly, then cut and serve.
NUTRITION
Per Serving: Calories 280, Total Fat 13g (Saturated 7g, Trans 0g), Cholesterol 25mg, Sodium 135mg, Total Carbohydrate 37g (Dietary Fiber 3g, Total Sugars 20g, Includes 18g Added Sugars), Protein 3g, Vitamin D 0%, Calcium 2%, Iron 6%, Potassium 2%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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