Saturday, November 3, 2012

Cranberry Crumb Bars by Margaret Ullrich (Blueberry Crumb Bars)

Guess the fellow in the produce department finally noticed.
The cranberries at regular price weren't moving.
Just sitting there.
Getting dusty.

So he marked them down.

Now's the time to snatch up those babies.
No, I know you won't be cooking a turkey for quite a while.
No problem.
Cranberries freeze well.
Just toss the bag into the freezer.

Not all of them.
Leave a bag out to make some cookies.

                    Cranberry Crumb Bars

grease a 9 x 13" pan         
preheat oven to 375ยบ           
bake 45 min.

Wash and drain
4 Cups cranberries

Mix together
3 Cups flour
1 Cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon

Cut in (for coarse crumbs)
1 Cup margarine (or 1/2 Cup margarine + 3 ounces oil)

Stir in
2 eggs, lightly beaten
1 teaspoon almond extract

1 Tablespoon cornstarch
1/2 Cup sugar
Toss with the prepared cranberries

Press 2/3 of the crumb mixture in the prepared pan.
Cover with the berries.
Sprinkle the remaining crumbs on top.
Bake - cool - cut into bars.

This recipe also works with blueberries.
And tastes better when the berries are on sale.

I mean, don't they always?

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