These cranberry crumble bars have a layer of tangy homemade cranberry sauce sandwiched between a crumbly shortbread almond crust, for an easy winter treat!
To make the filling, combine all the ingredients in a large pot over medium heat and bring to a simmer. Gently cook for about 15 minutes or until the cranberries have burst and the sauce has thickened. Remove from the heat and let cool slightly while you make the crust.
Crumble Bars
Preheat oven to 350°F and line a square baking pan with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until fully combined and smooth. Then add in the egg and vanilla extract and continue to mix until light and fluffy.
Then fold in the flour, almond flour, cinnamon, and salt and mix until the dough comes together in a cohesive ball. The dough will be very soft.
Press about ¾ of the dough into the bottom of the lined baking pan and smooth into an even layer. Poke a few holes in the dough with a fork to let air escape while baking.
Bake the crust at 350°F for 15 minutes or until the top is fully set. Remove from the oven and set aside.
Optional step: Add the sliced almonds to the remaining dough and mix to combine.
Pour the cranberry sauce over the par-baked crust and smooth into an even layer.
Then use your hands to crumble the remaining dough and sprinkle over the cranberry layer. Sprinkle on a few extra almonds if desired.
Return to the oven and bake for another 20-30 minutes or until the top is golden brown and the filling is set.
Remove from the oven and let the bars cool completely in the pan.
Then remove and dust with powdered sugar if desired!
Notes
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.