Cranberry Orange Squares
These oat-crumb squares layer tart cranberry sauce between a buttery base and a crumbly topping. Canned whole cranberry sauce does the work of a filling, and a splash of orange juice loosens it and adds a citrus note that cuts through the brown sugar. One bowl of dough serves as both crust and topping, so there is no separate pastry to roll. Double the quantities for a 13 x 9-inch pan.
Instructions
Lightly oil a square baking pan and line it with parchment paper.
Whisk the rolled oats, flour, brown sugar and baking soda together in a mixing bowl.
Pour in the melted butter and work it through with your hands until the mixture forms pea-sized clumps. Stop as soon as it comes together, because overmixing will make it dense.
Set aside 1 ½ cups (360 g) of the mixture for the topping. Press the rest firmly into the bottom of the pan so it covers the whole base.
Stir the orange juice into the cranberry sauce, then spread it evenly over the pressed base.
Scatter the reserved oat mixture over the top. Bake at 350°F (180°C) for 40 minutes, until the topping is golden brown.
Let the pan cool, then cut into squares.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
