Apple-cranberry Crisp Bars

24 Bars

Ingredients

  • 6 oz. Butter unsalted, cold
  • 1 1/3 c All-purpose flour
  • 3 tbsp Sugar
  • Pinch Salt
  • 1/4 c Water ice cold
  • 5 Apples firm, cut into slices
  • 1/2 c sugar
  • 1/2 tsp Cinnamon ground
  • 1/4 tsp Cloves ground
  • 2 tbsp Lemon juice
  • 1 1/2 tbsp Arrowroot starch
  • 1 1/2 c Cranberries fresh
  • 1 c Light brown sugar
  • 1 c All-purpose flour
  • 1 c Oats
  • 1/2 tsp Salt
  • 1 tsp Cinnamon ground
  • 5 oz. Butter unsalted, cold, diced

Instructions

1

Prepare a shallow quarter sheet pan with baking spray and parchment paper and set aside. To make the dough, put all ingredients except the water into the bowl of a food processor; pulse until the mixture resembles coarse meal. With the machine running, add all of the water and then pulse until it just comes together, and starts creeping up the sides of the bowl. Transfer dough onto foil, wrap up and chill for 30 minutes.

2

Meanwhile, place apples, sugar, cinnamon and cloves in a large bowl and toss to combine. Transfer apples to a pot and cook over medium heat until the apples start to soften, about 5-7 minutes. Make a slurry with the lemon juice and arrowroot in a small bowl; pour over the apples, add the cranberries and continue to cook for another 5-7 minutes. Let the filling cool slightly.

3

For the topping, place all ingredients in the food processor and pulse until mixture resembles coarse crumbs; reserve in the refrigerator until ready to use. Pre-heat the oven to 375°F.

4

Remove dough from the refrigerator and form into a puck. Roll out into a rectangle about 1/8" thick and line the prepared baking sheet, trimming any dough that hangs over the edges. Pour the apple filling into the pie shell then top with the crisp topping Bake for 35-40 minutes or until golden. Let cool, dust with powdered sugar, cut and serve.