Cranberry Pomegranate Crumb Bars
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Pecan4 cups
All-Purpose Flour1 cup
Granulated Sugar1 tsp
Kosher Salt1 cup
Pomegranate Juice2 tbsps
Cornstarch2 tsps
Orange Zest (finely grated)Directions:
1
For the crust: Preheat the oven to 375 degrees F
2
Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes
3
Cool completely
4
Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan
5
To make the shortbread crust: Pulse the pecans in a food processor until finely ground
6
Transfer to the bowl of a stand mixer fitted with the paddle attachment
7
Add the flour and mix on low speed to combine
8
Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed
9
Remove 2 cups of the dough and reserve
10
Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan
11
Dock the dough all over with a fork
12
Bake until light golden brown, about 20 minutes
13
Set on a cooling rack to cool completely, about 30 minutes
14
Keep the oven on
15
For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside
16
Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan
17
Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes
18
Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes
19
Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes
20
Pour the cooled filling over the crust and spread it evenly
21
Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes
22
Cool completely in the pan, about 30 minutes
23
Dust generously with confectioners' sugar and cinnamon
24
Remove from the pan, trim the edges if desired and cut into squares