Cape Cod Cranberry Bars - you could halve this, and bake in toaster oven in 8x8 pan.
CAPE COD CRANBERRY BARS
For the crust:
2 cups all-purpose flour
1 cup confectioners' sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
12 tablespoons unsalted butter, softened
1 cup pecans, toasted and chopped
For the filling:
2 cups cranberries - fresh or frozen (do not thaw if frozen)
1 1/2 cups peeled, cored and chopped apples
1 cup fresh raspberries
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
DIRECTIONS:
To make the crust:
Preheat oven to 350 F.
In a medium bowl, whisk together flour, sugars and salt. Add the vanilla and butter - use a pastry blender to mix the butter into the flour until the mixture is very crumbly. Stir in the nuts. Measure out 1 1/2 cups of the crumb mixture and set aside. Scoop the remaining crumbs into the bottom of a 9" x 13" baking pan lightly coated with nonstick spray. Pat the crumbs down to form an even layer - bake for 15 minutes.
To make the filling:
While the crust is baking, add the cranberries, apples, raspberries and sugar into a food processor. Pulse a few times to chop the cranberries. Add the flour and melted butter - pulse a few more times to combine the mixture.
Scoop the mixture over the baked crust and use an off-set spatula to spread it evenly. Crumble the reserved crumb mixture over the filling - bake until the filling is bubbly and the crumbles begin to turn a golden brown, about 35 to 40 minutes. Remove and let cool completely before cutting into bars.
Adapted from KAF Cookie Companion
posted at:
http://desertculinary.blogspot.com/2005/05/cape-cod-cranberry-bars.html
http://desertculinary.blogspot.com/2005/05/cape-cod-cranberry-bars.html
