Cranberry Oat Crumble Bars
Cranberry Oat Crumble Bars | Get the FULL RECIPE:
These scratch-made bars will make a colorful addition to your holiday dessert tray. The tart fresh cranberry filling is nestled between two layers of a buttery oatmeal crumb.
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Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ cup (115 g) unsalted butter
1 ¼ cups (115 g) regular rolled oats
1/3 cup (50 g) whole wheat flour
½ cup (100 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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Apple Cranberry Bars no. 2 - Kitchen Cat
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★ Kitchen Cat ★ Apple Cranberry Bars Recipe no. 2.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 oz : Cream Cheese; Softened
2 c : Apples; Peeled, Chopped
1 ts : Orange Zest; Grated
1 c : Butter; Softened
1 c : Cranberries; Fresh
1 ts : Vanilla Extract
2 c : Powdered Sugar
2 ts : Milk; Up to 4 Teaspoons
2 1/4 c : All-purpose Flour
1/4 ts : Salt
1 1/2 c : Granulated Sugar
2 ts : Orange Zest; Grated
1 ts : Baking Soda
2 ts : Vanilla Extract
1 c : Pecans; Chopped
1/3 c : Butter; Softened
2 : Eggs
Apple Cranberry Crisp Recipe
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Cranberry Oat Bars Recipe From Tasting Table
How to make delicious and healthy cranberry bar treats for your holiday desserts, a perfect recipe for Thanksgiving and Christmas entertaining! Learn how in this easy recipe from TastingTable.com:
Roasted Cranberry Bars
Recipe from the Tasting Table Test Kitchen
Yield: One 9-inch square pan (16 bars)
Cook Time: 50 minutes
1½ sticks (12 tablespoons) unsalted butter, chilled and cut into ¼-inch cubes, plus 1 tablespoon at room temperature for greasing the pan
6 cups (24 ounces) fresh cranberries
1¼ cups granulated sugar
½ cup maple sugar
Zest and juice of 1 medium orange
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
⅛ teaspoon freshly ground black pepper
1 whole star anise
2¼ cups all-purpose flour
¼ cup whole-wheat flour
½ cup confectioners' sugar
¼ cup dark brown sugar
½ teaspoon baking soda
1 teaspoon kosher salt
⅓ cup old fashioned rolled oats
1. Preheat the oven to 425°. Grease a 9-inch square baking pan with 1 tablespoon of room temperature butter. Line the baking pan with a long sheet of parchment paper, letting the sides of the paper hang loosely over the pan edges to create a sling.
2. In a medium bowl, toss together the cranberries, granulated sugar, maple sugar, orange zest and juice, cinnamon, ginger, cloves and black pepper to combine. Spread the cranberry mixture onto a rimmed baking sheet, add the star anise and roast, stirring frequently so the sugar does not burn, until the cranberries are soft and begin to pop, 10 to 12 minutes. Remove the cranberries from the oven and reduce the oven temperature to 375°.
3. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, confectioners' sugar, brown sugar, baking soda and salt. Use your fingers to cut the cold butter cubes into the flour mixture until there are no butter pieces larger than a small pea. Add two-thirds of the flour-butter mixture to the parchment paper-lined baking pan, spread evenly and press down firmly to create an even crust. Cover the crust with the cranberry mixture.
4. To the remaining flour-butter mixture, add the rolled oats and mix until combined. Sprinkle the crumbly oat topping over the cranberries, squeezing some of the mixture together to create large streusel-style knobs. Bake the cranberry bars until the topping is golden brown, turning the pan halfway through baking, about 35 minutes total. Cool completely in pan (at least 4 hours), then use the parchment handles to lift the bar out from the pan. Use a sharp knife to cut into sixteen bars. Serve.
Make Ahead: The bottom crust, crumble topping and the cranberry filling can be made and refrigerated in separate airtight containers for up to 3 days before baking.
Storing: The baked bars can be stored in an airtight container at room temperature for up to 3 days.
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Ina Garten's Pear, Apple and Cranberry Crisp | Barefoot Contessa | Food Network
Ina welcomes autumn with individual fruit crisps perfect for the season!
#InaGarten #BarefootContessa #FoodNetwork #Pear #Apple #Cranberry #Crisp
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pear, Apple and Cranberry Crisp
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 servings
Ingredients
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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Ina Garten's Pear, Apple and Cranberry Crisp | Barefoot Contessa | Food Network