Cranberry Orange Pistachio Crumb Bars

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Cranberry Orange Pistachio Crumb Bars 

These Cranberry Orange Pistachio Crumb Bars really turnedout well. The bottom has a sweetened crust similar to short crust pastry.  Then that layer is topped with a cranberryorange marmalade layer and a crumbly pistachio crumb on top.  The bright flavors and jewel toned colors inthis one will make it the perfect addition to the holiday desserts. Thesecranberry cookie bars have all of the flavor of a specialty pie, in a more convenient,easy to serve cookie bar. And because these bars are typically served in a muchsmaller serving size than the other holiday cakes and pies you won’t totallyblow it if you indulge in this one after the holiday meal.      
Cranberry Orange Pistachio Crumb BarsPrep time: 15 min Bake time: 50-55 min
Ingredients

• 21/2 cups gluten free Bisquick
• 1 ½cups sugar, divided (1 ¼ cups & ¼ cup)
• 1 ½tsp cinnamon, divided (1 tsp & ½ tsp)
• 1cup cold diced butter
• 2eggs
• 1tsp vanilla extract
• ½cup pistachios, coarsely chopped
• 1cup orange marmalade
• 1tbsp cornstarch
• 1orange (the zest and 3 tbsp of the juice)
• 12oz fresh cranberries, rinsed and drained

Video Tutorial



Instructions

1. Preheat the oven to 375°F or 190°C and line a 9x13 inchpan with parchment paper.   
2. In a small bowl stirtogether the juice and zest of the orange with the cornstarch until thecornstarch is dissolved.
3. In a medium saucepanover a medium-low heat, stir together the marmalade and cornstarch slurry forabout 1-2 minutes until the marmalade loosens up, the mixture is well combinedand just starts to come to a boil then turn off the heat and stir in the cranberriesand 1/4 cup of sugar and set aside to cool. 
4. In a large bowl stir together the gluten free Bisquick with1 ¼ cups sugar and 1 tsp of cinnamon then add the butter and using a pastryblender cut the butter into the dry mixture until the texture resembles coarsecrumbs.
5. Slightly beat the eggs and vanilla together then add it tothe dry mixture and stir until you have a very crumbly looking dough mixture.     
6. Remove 1 cup of the crumb mixture and stir it together withthe chopped pistachios and the rest of the cinnamon and set it aside.   
7. Dump the remaining dough into the bottom of the prepared panand press it firmly in place.    
8. Before adding the cranberry mixture give it a quick stir tomake sure that the cranberries are all well coated in the marmalade then evenlydistribute it over the bottom crust layer.    
9. Scatter the pistachio crumb mixture over the cranberries andbake for 50-55 minutes or until the top has a golden color. 
10. Once the bars come out of the oven let them rest for 5minutes then use a flat metal spatula to loosen the edges to ensure there willbe no sticking later.    
11. Cool the pan to room temperature then cover and refrigeratefor 4-6 hours or until they’re very well chilled.  Use the parchment overhangs to lift the barsout of the pan then slice them into whatever size you want and serve. 

  Notes: If you’re not following a gluten free diet you canreplace the gluten free Bisquick in this recipe by stirring together (2 ½ cupsof flour, 1 ½ tsp baking powder, and ¼ tsp salt).  Ifyou cut the 9x13 inch rectangle into 30 pieces (or 5 x 6), the bars will fit nicelyinto standard sized paper cupcake liners for easier serving.