Yield: 24 bars
Prep Time: 30 min
Cook Time: 50 min
2 cups all-purpose flour
1 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup unsalted butter, softened
1 cup pecans, toasted and chopped
2 cups cranberries- fresh or frozen (do not thaw, if frozen)
1 1/2 cups peeled, cored and chopped apples
1 cup fresh raspberries
1/2 cup granulated white sugar
2 Tablespoons all-purpose flour
2 Tablespoons unsalted butter, melted
1. Preheat oven to 350°F. Lightly coat 9x13-inch baking pan with nonstick spray.
2. Prepare crust: In a medium bowl, whisk together flour, sugars and salt. Add the vanilla and butter- use a pastry blender to mix the butter into the flour until the mixture is very crumbly. Stir in the nuts. Measure out 1 1/2 cups of the crumb mixture and set aside. Scoop the remaining crumbs into the bottom of the prepared pan. Pat the crumbs down to form an even layer. Bake for 15 minutes.
3. Prepare filling: While the crust is baking, add the cranberries, apples, raspberries and sugar into a food processor. Pulse a few times to chop the cranberries. Add the flour and melted butter- pulse a few more times to combine the mixture.
4. Scoop the mixture over the baked crust and use an off-set spatula to spread it evenly. Crumble the reserved crumb mixture over the filling- bake until the filling is bubbly and the crumbles begin to turn a golden brown, about 35 to 40 minutes. Remove and let cool completely before cutting into bars.
Source: RecipeGirl.com (via King Arthur Flour Cookie Companion)