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Brown Butter Cranberry Crumble Bars
recipe
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London
Brown Butter Cranberry Crumble Bars
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
These bars are a staple of the season. Festive and wonderfully tangy, not terribly sweet, with a crispy base that is simple and quick to make without the faff of pastry making, these are the perfect all day snack solution.
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You Need

16 bars

  • Spiced Cranberry Sauce Filling

    • 250g (2 1/2 cups) fresh or frozen cranberries
    • juice of 1 orange plus a few strips of zest
    • 80g (1/3 cup) soft brown sugar
    • 2 tbsp maple syrup
    • 1 cinnamon stick
    • 1 star anise
    • pinch of salt

  • Brown Butter Crumble Base & Top

    • 250g (1 cup + 2tbsp) unsalted butter (reduced to 200g of brown butter)
    • 180g (1 1/2 cups) plain flour
    • 65g (1/3 cup) ground almonds
    • 200g (1 cup) soft brown sugar
    • 200g (2 cups) jumbo porridge oats (not instant cook oats)
    • 1 tsp ground cinnamon
    • pinch salt
    • 30g (1/4 cup) sliced almonds

    • How To

    1. Rinse the cranberries and put in a saucepan with the remaining ingredients. Simmer gently until cranberries “pop” and break up, around 5-10 minutes. If using frozen cranberries do not thaw first, and they may take longer to cook. Stir well and remove from the heat. Allow to cool. You can make this in advance, as the sauce will keep for a few weeks covered in the fridge. Or simply allow to cool while making the crumb base and top.

      2. To make the brown butter crumble and assemble the bars

      1. Preheat oven to 180°C (350°F). Line base and sides of a slice tray (or 20cm x 30cm sheet pan) with parchment paper.
      2. Start by browning the butter. In a medium size saucepan, melt the butter over a medium heat, giving it a gentle infrequent stir or swirl to check it’s not burning. It will go through a couple of stages in the browning process – from melting, to foaming and trembling in height, but once the foam subsides it's done and you should take it off the heat. Immediately transfer into a large bowl to stop the browning and prevent burning. It should now weigh 200g. Allow the butter to cool slightly.
      3. Add the flour, ground almonds, sugar, oats, cinnamon, and salt to the cooled butter and stir it all together with a spatula to combine until it’s the texture of crumble topping (it might be easier to use your hands here).
      4. Tip 2/3 of the mixture into the prepared tray and press down to make the base. Spread the cranberry mixture evenly over the base and crumble the remaining mixture over the top to make the crumb. Sprinkle over the flaked almonds and pop into the oven.
      5. Cook for 45 minutes until golden. Allow to cool completely before cutting into bars.