The Cranberry Crumble
Gorgeous to eat warmed with a dollop of fresh Greek yoghurt, or pack them up with a flask of something warm to enjoy on a nice refreshing winter hike!
Prep time: 15 minutes
Cooking time: 1 hour
Serves: 8
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Crumble360g Plain flour100g Sugar1 tsp Baking powder1/4 tsp Ground cinnamon1/4 tsp Salt200g Cold unsalted butter cut into cubes1 large Egg lightly beatenCranberry Filling1 jar Folláin cranberry sauce50ml Water70g Sugar1 tsp Cornstarch
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- Preheat oven to 190C.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides in order to make it easier to lift the cranberry bars.
- In a saucepan, add the cranberry sauce and other ingredients and bring to a simmer for about 3-5 minutes.
- Remove from heat and transfer to a shallow bowl. Let it cool while you make the dough.
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
- Rub the flour and butter with your fingers (or mixer) until the texture looks crumbly.
- Add the egg and mix until a dough forms.
- Place half of the dough on the prepared 9x13 inch pan. Press down to form a firm and even layer.
- Spread the cranberry filling evenly over the dough and top with the remaining crumbly dough.
- Bake for 45-50 minutes until golden brown.
- Let cool and cut into squares.
Ingredients
- Crumble
- 360g Plain flour
- 100g Sugar
- 1 tsp Baking powder
- 1/4 tsp Ground cinnamon
- 1/4 tsp Salt
- 200g Cold unsalted butter cut into cubes
- 1 large Egg lightly beaten
- Cranberry Filling
- 1 jar Folláin cranberry sauce
- 50ml Water
- 70g Sugar
- 1 tsp Cornstarch
Method
- Preheat oven to 190C.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides in order to make it easier to lift the cranberry bars.
- In a saucepan, add the cranberry sauce and other ingredients and bring to a simmer for about 3-5 minutes.
- Remove from heat and transfer to a shallow bowl. Let it cool while you make the dough.
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
- Rub the flour and butter with your fingers (or mixer) until the texture looks crumbly.
- Add the egg and mix until a dough forms.
- Place half of the dough on the prepared 9x13 inch pan. Press down to form a firm and even layer.
- Spread the cranberry filling evenly over the dough and top with the remaining crumbly dough.
- Bake for 45-50 minutes until golden brown.
- Let cool and cut into squares.
