Bobby flay cranberry-orange streusel bars, Bobby Flay packs cranberries, oats, and orange zest into his hearty streusel bars (pictured bottom left).
Ingredients
1bag(s) (12-ounce) fresh cranberries (not frozen)
1 1/2 cup(s) all-purpose flour
3/4 cup(s) old-fashioned oats
3/4 cup(s) packed light brown sugar
1/8 teaspoon(s) freshly grated nutmeg
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, cut into small pieces and softened
1 large navel orange
1 can(s) (14-ounce) sweetened condensed milk
2 large egg yolks
1/4 teaspoon(s) vanilla extract
1/4 cup(s) sliced almonds
Directions
Let cranberries stand at room temperature 1 hour.
Arrange 1 rack in middle of oven. Preheat oven to 350 degrees F. Line 13- by 9-inch baking pan with foil, with overhang on all sides. Generously grease foil.
In large bowl, combine flour, oats, sugar, nutmeg, baking powder, and salt. With fingers, work in butter until evenly distributed. In small bowl, reserve 1 cup mixture for topping; press mixture firmly to form pea-size clumps. Transfer remaining mixture to prepared pan. With hands, firmly press mixture evenly into bottom of pan. Bake until light golden brown, about 12 minutes.
While crust bakes, from orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In medium bowl, with wire whisk, stir sweetened condensed milk, egg yolks, vanilla, orange peel, and orange juice until well combined.
Sprinkle cranberries evenly over hot crust. Pour orange mixture over berries. With spatula, spread gently to evenly distribute cranberries and orange mixture over crust. Bake 7 minutes or until orange mixture just begins to form a skin around edges.
Remove pan from oven. Sprinkle evenly with reserved topping, then sprinkle almonds evenly over top. Bake 30 minutes or until filling bubbles and topping is golden brown.
Cool in pan on wire rack 1 hour. Carefully lift out of pan using foil overhang. Cool completely on wire rack. Remove foil and cut into 24 bars. Serve immediately or store in airtight container in refrigerator up to 3 days or in freezer up to 3 months.
Ingredients
1bag(s) (12-ounce) fresh cranberries (not frozen)
1 1/2 cup(s) all-purpose flour
3/4 cup(s) old-fashioned oats
3/4 cup(s) packed light brown sugar
1/8 teaspoon(s) freshly grated nutmeg
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, cut into small pieces and softened
1 large navel orange
1 can(s) (14-ounce) sweetened condensed milk
2 large egg yolks
1/4 teaspoon(s) vanilla extract
1/4 cup(s) sliced almonds
Directions
Let cranberries stand at room temperature 1 hour.
Arrange 1 rack in middle of oven. Preheat oven to 350 degrees F. Line 13- by 9-inch baking pan with foil, with overhang on all sides. Generously grease foil.
In large bowl, combine flour, oats, sugar, nutmeg, baking powder, and salt. With fingers, work in butter until evenly distributed. In small bowl, reserve 1 cup mixture for topping; press mixture firmly to form pea-size clumps. Transfer remaining mixture to prepared pan. With hands, firmly press mixture evenly into bottom of pan. Bake until light golden brown, about 12 minutes.
While crust bakes, from orange, grate 1 teaspoon peel and squeeze 1/3 cup juice. In medium bowl, with wire whisk, stir sweetened condensed milk, egg yolks, vanilla, orange peel, and orange juice until well combined.
Sprinkle cranberries evenly over hot crust. Pour orange mixture over berries. With spatula, spread gently to evenly distribute cranberries and orange mixture over crust. Bake 7 minutes or until orange mixture just begins to form a skin around edges.
Remove pan from oven. Sprinkle evenly with reserved topping, then sprinkle almonds evenly over top. Bake 30 minutes or until filling bubbles and topping is golden brown.
Cool in pan on wire rack 1 hour. Carefully lift out of pan using foil overhang. Cool completely on wire rack. Remove foil and cut into 24 bars. Serve immediately or store in airtight container in refrigerator up to 3 days or in freezer up to 3 months.
