Cranberry Streusel Bars
By Sur La Table
Cranberry Streusel Bars
By Sur La Table
Yield/Serves:
Makes 24 servings
10 2/3 ounces (2 1/2 cups) all-purpose flour
4 2/3 ounces (2/3 cup) granulated sugar
1/2 teaspoon fine kosher salt
10 ounces (1 cup plus 2 tablespoons) unsalted butter divided, cut into 1/2-inch cubes, and chilled
1 3/4 ounces (1/4 cup) light brown sugar
2 2/3 ounces (3/4 cup) old-fashioned rolled oats
1 1/4 cup cranberry sauce
1 tablespoon fresh lemon juice
4 2/3 ounces (2/3 cup) granulated sugar
1/2 teaspoon fine kosher salt
10 ounces (1 cup plus 2 tablespoons) unsalted butter divided, cut into 1/2-inch cubes, and chilled
1 3/4 ounces (1/4 cup) light brown sugar
2 2/3 ounces (3/4 cup) old-fashioned rolled oats
1 1/4 cup cranberry sauce
1 tablespoon fresh lemon juice
Preheat the oven to 375°F. Line a 9 x 13-inch pan with parchment paper so that the paper overhangs two sides.
To make cookie dough: To the bowl of a food processor add flour, granulated sugar, and salt. Pulse 3 to 5 times to combine. Add 1 cup of cubed butter; pulse until butter pieces resemble coarse sand.
To the bowl of a food processor add flour, granulated sugar, and salt. Pulse 3 to 5 times to combine. Add 1 cup of cubed butter; pulse until butter pieces resemble coarse sand.
To make streusel: While the crust is baking, to the bowl of remaining flour mixture add brown sugar and oats; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.
To serve: To a small bowl add cranberry sauce and lemon juice stir to combine. Spread cranberry sauce evenly over the baked crust and top with an even layer of streusel. Return the pan to the oven and bake until the topping is a deep golden brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack. Remove the bars from the baking dish by lifting the parchment. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.
Recipe variations:
To make cookie dough: To the bowl of a food processor add flour, granulated sugar, and salt. Pulse 3 to 5 times to combine. Add 1 cup of cubed butter; pulse until butter pieces resemble coarse sand.
To the bowl of a food processor add flour, granulated sugar, and salt. Pulse 3 to 5 times to combine. Add 1 cup of cubed butter; pulse until butter pieces resemble coarse sand.
To make streusel: While the crust is baking, to the bowl of remaining flour mixture add brown sugar and oats; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.
To serve: To a small bowl add cranberry sauce and lemon juice stir to combine. Spread cranberry sauce evenly over the baked crust and top with an even layer of streusel. Return the pan to the oven and bake until the topping is a deep golden brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack. Remove the bars from the baking dish by lifting the parchment. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.
Recipe variations:
- Substitute cranberry sauce for your favorite jam or preserve.
- Replace 1/4 cup of rolled oats with chopped, toasted pecans or walnuts.