These crumb bars by Laura Kasavan of Tutti Dolci have the perfect ratio of thick browned butter crust and nutty streusel topping separated by a jammy Cranberry Filling. Learn the step-by-step guide to making these, here!
Cranberry Streusel Bars
Makes 12 to 16
Ingredients
- 14 tablespoons (196 grams) unsalted butter
- ¾ cup (150 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- 1 teaspoon (4 grams) almond extract
- 2 cups (250 grams) all-purpose flour
- ¼ teaspoon (1.25 grams) baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ cup (28 grams) sliced almonds
- 1 tablespoon (15 grams) ice water
- Cranberry Filling (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch square metal baking pan with parchment paper, letting excess extend over sides of pan.
- In a medium heavy-bottomed saucepan, melt butter over medium heat. Cook, stirring constantly, until butter turns a medium-brown color and has a nutty aroma, about 5 minutes.
- In a large bowl, whisk together browned butter, granulated sugar, brown sugar, and almond extract. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add flour mixture to browned butter mixture, and fold in until incorporated.
- Place ¾ cup dough in a small bowl. Add almonds and 1 tablespoon (15 grams) ice water, stirring to combine. Refrigerate until ready to use. Press remaining dough into bottom of prepared pan.
- Bake until lightly golden and set, 14 to 16 minutes. Let cool on a wire rack for 15 minutes. Spoon Cranberry Filling over prepared crust, and crumble reserved ¾ cup chilled dough over filling. Bake until top is golden and filling is slightly bubbly, 36 to 40 minutes more. Let cool completely on a wire rack.
- Just before cutting, freeze for 15 minutes. Using excess parchment as handles, remove from pan, and cut into squares.
Cranberry Filling
Makes about 1⅓ cups
Ingredients
- 2 cups (220 grams) fresh or frozen cranberries*
- ¾ cup (150 grams) granulated sugar
- 3 tablespoons (45 grams) amaretto
- 2 tablespoons (30 grams) water
- ⅛ teaspoon kosher salt
- 1 teaspoon (3 grams) arrowroot starch**
Instructions
- In a medium heavy-bottomed saucepan, bring cranberries, sugar, amaretto, 2 tablespoons (30 grams) water, and salt to a boil over medium-high heat. Cook, stirring constantly, until cranberries begin to split open. Reduce heat to low, and simmer for 10 minutes, stirring occasionally. Add arrowroot starch, and cook until thickened, 1 to 2 minutes. Use immediately.
Notes
*If using frozen cranberries, there’s no need to thaw—simply cook as directed.
**Arrowroot starch is a natural thickener;
1 teaspoon (3 grams) cornstarch may also be used.
**Arrowroot starch is a natural thickener;
1 teaspoon (3 grams) cornstarch may also be used.
Sneezing recipe. I’ve made it multiple times. I’ve doubled it and baked it in a larger pan. I’ve substituted other fruits (sour cherry and rhubarb). Easy. Flexible. Delicious.
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