For this recipe – Apple Cranberry Crumble Bars, the buttery, shortbread base does double-duty as the crumble topping. The filling with its spiced apples, dried cranberries and dark brown sugar imparting a light, caramel flavor, tastes just like the holidays. If you prefer, use golden raisins (sultanas) or dark raisins in place of the cranberries. And yes, there is quite a lot of butter but it is divided between sixteen servings. Anyway, it’s not like you’re going to eat the whole thing. Is it? Remember to share.Jump to Recipe
Apple Cranberry Crumble Bars will have your home smelling like one of those scented candles but better because this is real and you can eat it. Serve it up as-is, with a dollop of clotted cream or a scoop of ice cream. Cut a piece for yourself, snuggle into a cozy spot with a steaming cup of tea or serve up to friends and family and pass the ice cream around. The holidays don’t mean flashy dishes or cookies that have taken you the better part of the day to decorate. Simple, humble treats that are a little nostalgic, taste heavenly and are easy to make sound more appealing. Until 2023, I hope you all have a wonderful holiday season. Check out this link for some mouthwatering holiday sides.
APPLE CRANBERRY CRUMBLE BARS
- 1 9 x 13 inch baking pan
- 4 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 14 oz butter, melted
- A good pinch of 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 well combined and the mixture holds together when you clench some of it in your fist. Press half of the mixture over the of the base of the pan using a flat bottom glass, then an off-set spatula or something similar, to flatten around the edges of the pan. 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 frying pan over medium-high heat. Add the apple, sugar, cranberries, nutmeg and salt. Cook, covered, stirring occasionally, for 5 minutes. Remove the lid and cook for about 3 minutes, stirring occasionally, until any liquid has been absorbed or evaporated and apples are softened but not mushy.
- 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.