Ingredients
Scale
For the crust
- 1 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups all purpose flour
- 1/2 cup almond meal (almond flour)
- 1 cup 2 sticks cold, unsalted butter
- 1 egg
- Zest of 1/2 orange
- 1/2 teaspoon cinnamon
For the filling
- Juice of 1/2 of an orange
- Zest of 1/2 orange
- 1 12 oz. bag fresh or frozen cranberries
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 375°F. Butter a 9×13 inch pan.
- In a medium bowl, mix together 1 cup sugar, flour, almond flour, salt, zest, cinnamon and baking powder. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, and then mix in the egg until it all comes together. Pat half of the dough into the buttered pan.
- In another bowl, stir together the sugar, cornstarch, vanilla, orange juice and zest. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
- Crumble remaining dough over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.
Notes
Fresh cranberries are in season for a very limited time, but they freeze incredibly well. Stock up when they’re fresh and throw them in the freezer to have all year round!
Recipe adapted from Good Life Eats