Recipe from "Whitewater Cooks with Friends" by Shelley Adams.
Ingredients
BASE:
¾ cup butter, room temperature
½ cup sugar
½ tsp vanilla
½ tsp cinnamon
1½ cups flour
½ cup ground almonds
FILLING:
½ cup water
½ cup orange juice, preferably freshly squeezed
1 cup sugar
2 tsp orange zest
¼ tsp almond extract (optional)
3 cups (340 g bag) fresh or frozen whole cranberries
TOPPING:
¼ cup flour
2 Tbsp brown sugar
¼ tsp cinnamon
½ cup almonds, roughly chopped
2 Tbsp cold butter
Instructions
Preheat oven to 375 degrees.
Mix all base ingredients together with your hands or a pastry blender until well combined. Press into a lightly greased 9x13" pan.
Bake at 375 for 20 minutes, or until golden brown.
Remove from oven and let cool slightly.
Meanwhile, combine all filling ingredients except cranberries in a medium saucepan and bring to a boil. Let boil gently for 5 minutes,
Add cranberries and continue to boil gently until skins pop, about 5-7 minutes. Cool slightly and spread over cooked base.
Combine all topping ingredients and mix with your hands or a pastry blender until mixture is crumbly and texture resembles small peas. Sprinkle evenly over filling and and bake bars for 20-25 minutes more.
Cool completely before cutting into bars.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/03/cranberry-orange-crumble-squares-cookbook-review/