Cranberry Pear Crumble Bars Food

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

CRANBERRY CRUMBLE BARS

Steps:

• In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
• Heat oven to 400°F. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.
• Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.

CRANBERRY-PEAR CRUMBLE BARS

Steps:

• Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
• Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
• Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
• Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
• Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

CRANBERRY CRUMB BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , In a large bowl, beat cream cheese until smooth. Add milk and lemon juice. Pour over crust. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping, combine the flour and brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling., Bake at 325° for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and refrigerate for 3 hours before cutting.

PEAR-CRANBERRY CRUMBLE-CRISP

Steps:

• In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
• Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
• Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.

PEAR CRANBERRY CRUMBLE

Steps:

• In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

CRANBERRY-PEAR CAKE BARS

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on sides; butter paper, and set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
• In a large bowl, whisk together sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
• Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Cool completely in pan set on a rack. Using parchment overhang, lift cake from pan, and transfer to a cutting board. Cut into 18 squares; serve with whipped cream, if desired.

CRANBERRY CRUMBLE PIE BARS

Steps:

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
• Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. See photo above for a visual.
• You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly- that's ok. Set aside. (Almonds will be used in the topping in the next step.)
• Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds all over top.
• Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cranberry specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, I stick the whole pan in the refrigerator to help speed things up.
• Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
• Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.

CRANBERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F. Line a 9x13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)
• To prepare filling: Combine cranberries, orange zest, orange juice, 6 tablespoons granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl; stir well. Set aside.
• To prepare crust: Whisk all-purpose flour, almond flour, 1/2 cup granulated sugar, baking powder, salt, nutmeg, and orange zest in a medium bowl. Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.
• Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside 1/2 cup of the mixture.
• Press the remaining mixture into the prepared baking pan to form a bottom crust.
• To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
• Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.

CRANBERRY PEAR CRUMBLE BARS (VEGAN AND GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides with a sheet of parchment paper to line it.
• For the Cranberry-Pear filling:
• In a medium pot over medium heat add the cranberries, pear, orange juice, spices and the water. Bring the mixture to a simmer and continue to cook over low heat for about 20-25 minutes until the mixture is bubbling and has broken down into a jam texture and thickened up quite a bit. Let the filling cool while you prepare the crust. As it cools, it will continue to thicken up.
• For the crust:
• In the bowl of a food processor, combine the Gf flour, sugar, salt and nutmeg until well combined. Add the vanilla and the cold vegan butter chunks and then run the food processor until the dough comes together in a crumbly way.
• Dump ⅔ rds of the crust mixture, which will be very crumbly dough, into the prepared sheet pan. Use the bottom of a glass or measuring cup and pack the dough down flat until you have a smooth crust. Set the other ⅓ rd of the dough aside.
• Pour the cranberry-pear filling onto the crust and spread the filling evenly around. Next, sprinkle the remaining dough in crumbles over the top of the cranberry-pear filling.
• I placed the quarter sheetpan on a half sheetpan to make it easier to take in and out of the oven. Bake the bars for 40 minutes until the crumbs on top are lightly golden.
• I let the bars cool slightly and then you can slice them and serve warm. If you are making these ahead of time and want really clean edges, I suggest freezing the bars for a few hours or even overnight before you slice them. They can quickly thaw before you serve. These are best stored in the freezer if you make them ahead.
• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides with a sheet of parchment paper to line it.
• For the Cranberry-Pear filling:
• In a medium pot over medium heat add the cranberries, pear, orange juice, spices and the water. Bring the mixture to a simmer and continue to cook over low heat for about 20-25 minutes until the mixture is bubbling and has broken down into a jam texture and thickened up quite a bit. Let the filling cool while you prepare the crust. As it cools, it will continue to thicken up.
• For the crust:
• In the bowl of a food processor, combine the Gf flour, sugar, salt and nutmeg until well combined. Add the vanilla and the cold vegan butter chunks and then run the food processor until the dough comes together in a crumbly way.
• Dump ⅔ rds of the crust mixture, which will be very crumbly dough, into the prepared sheet pan. Use the bottom of a glass or measuring cup and pack the dough down flat until you have a smooth crust. Set the other ⅓ rd of the dough aside.
• Pour the cranberry-pear filling onto the crust and spread the filling evenly around. Next, sprinkle the remaining dough in crumbles over the top of the cranberry-pear filling.
• I placed the quarter sheetpan on a half sheetpan to make it easier to take in and out of the oven. Bake the bars for 40 minutes until the crumbs on top are lightly golden.
• I let the bars cool slightly and then you can slice them and serve warm. If you are making these ahead of time and want really clean edges, I suggest freezing the bars for a few hours or even overnight before you slice them. They can quickly thaw before you serve. These are best stored in the freezer if you make them ahead.

SNAPPY PEAR AND CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
• For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
• Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

PEAR CRANBERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine juice, cranberries and vanilla extract, let stand about 15 minutes.
• Coat an 11x7x2-inch baking dish with cooking spray.
• Arrange pear slices in dish, sprinkle with sugar.
• Pour apple juice mixture over pears.
• In a bowl, combine oats, brown sugar, flours, cinnamon and nutmeg.
• Cut in butter until crumbly, sprinkle over pears.
• Bake 40-45 minutes. Pears should be tender and topping should be golden brown.
• Serve warm.