These crumb bars from Laura Kasavan of Tutti Dolci have the perfect ratio of thick browned butter crust and nutty streusel topping separated by a jammy Cranberry Filling. Find more festive treats in our 2018 Holiday Cookies special issue!
Scroll down for Laura’s step-by-step guide to assembling this beautiful bar.
Assemble your ingredients.
For the crust and streusel topping, whisk together brown butter, sugars, and almond extract until combined.
Whisk together dry ingredients (flour, baking soda, salt, and cinnamon) and add to butter mixture, folding in until combined.
The crust/streusel will be nice and crumbly once combined.
Reserve 3/4 cup dough for the topping, and press remaining dough firmly into the bottom of a parchment-lined metal baking pan.
Add sliced almonds and ice water to reserved dough; mix until combined. Chill topping until ready to use, and bake crust until lightly golden and set (14-16 minutes at 350°F /180°C).
While the crust bakes, make the filling. Combine cranberries (fresh or frozen) with sugar, salt, amaretto (almond liqueur), and water.
Bring to a boil over medium high heat, cooking until sugar is melted and cranberries begin to split open.
Reduce heat to low and simmer 10 minutes. Add arrowroot starch (or cornstarch) and cook 1-2 minutes more, until reduced.
Add cranberry filling to cooled crust and spread evenly.
Sprinkle evenly with chilled streusel topping and return to the oven.
Bake bars until golden and filling is bubbly, about 36-40 minutes more. Let cool completely, then cut into squares with a sharp knife and enjoy!