Sweet-tart cranberries are cooked with a hint of orange to make an easy jam-like filling, then sandwiched between layers of crisp almond pastry. Freshly ground almonds are crunchier than the storebought ground variety, so whirl whole nuts in a food processor for the ultimate nutty crust.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2014
- 1 1/2 cup quick-cooking rolled oats (not instant)
- 1 cup unsalted roasted whole almond
- 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon each cinnamon and ground ginger
- 1/4 teaspoon salt
- 2/3 cups cold unsalted butter cubed
- 5 cups fresh or frozen cranberries
- 1 1/4 cup granulated sugar
- 1 teaspoon grated orange zest
- 1/3 cup orange juice
MethodCranberry Filling: In saucepan, bring cranberries, sugar, orange zest and orange juice to boil. Reduce heat to low; cook, stirring occasionally, until cranberries burst and mixture thickens to consistency of jam, about 10 minutes. Let cool for 20 minutes.
Meanwhile, in food processor, pulse together oats, almonds, flour, granulated sugar, brown sugar, cinnamon, ginger and salt until almonds are finely chopped. Add butter; pulse until mixture resembles coarse crumbs.
Press half of oat mixture into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350 F (180 C) oven until golden, about 15 minutes. Let cool for 5 minutes.
Spread cranberry filling over crust. Sprinkle with remaining oat mixture, pressing gently. Bake in 350 F (180 C) oven until topping is golden, about 40 minutes. Let cool completely in pan.
Nutritional facts per square: about
- Fibre 3 g
- Sodium 41 mg
- Sugars 31 g
- Protein 4 g
- Calories 299.0
- Total fat 13 g
- Potassium 150 mg
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 44 g
- Iron 9.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 8.0