apple cranberry crumble bars

Apple Cranberry Crumble Bars with their shortbread-like crust – which also doubles as the topping, a buttery apple cranberry filling and a nubbly crumble toping is best served with a pot of tea for an afternoon tea treat or with a dollop of whipped cream or a scoop of ice cream and now you’ve got yourself dessert. Either way I love their autumnal vibes when apples are coming into season, and I find the bars quite festive dusted with some powered sugar. Apple Cranberry Crumble Bars – are the perfect cozy ‘Ber’-weather treat whether you’re baking them for the holidays or just because. Either way you won’t be disappointed.

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Apple Cranberry Crumble Bars – are the perfect cozy ‘Ber’-weather treat whether you’re baking them for the holidays or just because. Either way you won’t be disappointed. The buttery base doubles as the crumble for the topping. The filling is the perfect balance of subtle tartness of the cranberries and apples and the almost caramel-like brown sugar sweetness. Enjoy with a morning coffee, an afternoon treat or as a dessert served with a dollop of clotted cream or a small scoop of ice cream.

Prep Time20

Cook Time1 10

Total Time1 30

Servings: bars

Calories: 484kcal

US Customary - Metric

4 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
14 oz butter, melted
a pinch of sea salt

APPLE CRANBERRY FILLING

2 tablespoons butter
2 1/2 lbs Granny Smith apples, peeled, cored & chopped (about 7 medium-largish apples)
3/4 cup dark brown sugar, packed
3/4 cup dried cranberries
1/4 teaspoon ground nutmeg
A good pinch of salt
Powdered sugar, for dusting

Grease and line base and sides of a 9 x 13-inch (23 x 33cm) baking pan with parchment paper.
Combine flour, sugar, butter and salt together in a large bowl; mix until the mixture is well combined and holds together when you clench some of the mixture in your hand. Press half of the mixture over the of the pan using a flat bottom glass for most of it then an off-set spatula or something similar to flatten around the edges. Place in the fridge for 10 minutes.
Preheat the oven to 350°F (180°C).
Cook the base for 20 to 25 minutes or until a light golden brown. Set aside.
To make the filling:
Melt the butter in a large fry pan over medium-high heat. Add the apple, sugar, cranberries, nutmeg and salt. Cook, covered, for 5 minutes. Remove the lid and cook for about 3 minutes, stirring occasionally, until any liquid has been absorbed or evaporated.
Spoon the filling over the base, spreading in an even layer. Sprinkle the remaining crumble (base) mixture over the apple mixture. Bake for 40 minutes or until golden brown. Let stand in the pan to cool completely before dusting it with powdered sugar and cutting into 16 equal-sized bars.

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