Cranberry-Pear Crumble Bars
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.
- Serves: 9 persons
- 1pound/454 grams pears (2 large), ripe but firm
- 2cups/200 grams fresh cranberries
- ½cup/101 grams granulated sugar
- 2tablespoons orange juice
- 1teaspoon vanilla extract
- ½teaspoon finely grated orange zest
- ½teaspoon finely grated fresh ginger
- 2cups/256 grams all-purpose flour
- 1cup/220 grams light brown sugar, packed
- 1cup/112 grams almond flour
- 1cup/99 grams rolled oats
- 1teaspoon kosher salt
- 1cup/227 grams unsalted butter, melted and cooled
- ½teaspoon almond extract
Step 1Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
Step 2Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
Step 3Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
Step 4Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
Step 5Spoon filling (it’s O.K. if it’s still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.