Apple Cranberry Squares Recipes

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

EASY APPLE-CRANBERRY DESSERT SQUARES

Steps:

• Heat oven to 375°F. Spray 15x10-inch pan with cooking spray.
• In large bowl, mix Bisquick mix, oats and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Remove 1 1/2 cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
• In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
• Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes. Cut into 8 rows by 4 rows. Serve warm with ice cream.

CRANBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 425°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13x9-in. baking dish. Bake 10 minutes., Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir 5 minutes or until thickened. Remove from heat; stir in walnuts. , Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.

CRANBERRY APPLE UPSIDE-DOWN CAKE

Steps:

• Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
• In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
• Preheat oven to 325°F (163°C).
• In a medium bowl, toss the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg yolks and vanilla on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick.
• Spoon or pour batter over the apples/cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish or cake stand. Serve warm or at room temperature. I prefer it at room temperature. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.

APPLE-CRANBERRY CRUMB BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix, 1 egg and cinnamon; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg; mix well. Spread over crust; top with fruit. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer.
• Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

APPLE CRANBERRY BARS

Steps:

• Combine butter and sugar. Add eggs, honey and vanilla.
• Combine dry ingredients. Add wet ingredients to dry. Fold in apple and cranberries.
• Pour into 8 inch square baking pan. Bake at 350 for about 35 minutes or until done.
• Cool on wire rack. Sprinkle with powdered sugar.

APPLE CRANBERRY SQUARES

Steps:

• Cream butter and brown sugar.
• Stir in oatmeal, flour and salt.
• Spread half oatmeal mixture in a 8" square glass pan.
• Spread applesauce evenly over oatmeal mixture.
• Sprinkle evenly with Craisins.
• Top with remainder of oatmeal mixture.
• Bake in preheated 350 oven for 30 minutes.

APPLE CRANBERRY OATMEAL BARS

Steps:

• In a medium bowl, combine the unsweetened applesauce, dried cranberries, cinnamon, nutmeg, clove, and orange zest. Mix until incorporated and set aside.
• Preheat oven to 350°F, prepare pan with non-stick cooking spray.
• In another medium bowl, combine ap flour, rolled oats, brown sugar, baking soda, and salt. Using a pastry blender (or use a dinner fork), cut the cold butter into small cubes and slowly add in until mixture resembles coarse crumbs - split mixture in half and reserve one half for the crumble topping.
• Press the remaining half of the mixture into the bottom of a lightly greased baking pan. Press together to set crumb on the bottom. Use 7x7x2-inch pan for thicker bars, or use a 9x13 for thinner bars.
• Spread the filling on top of the crumb mixture. Crumble the remaining crust mixture to treat larger crumbs and sprinkle it over the filling.
• Bake for 30 to 35 minutes or until the top is golden brown. Cool for 30-45 minutes on a wire rack. Then cut into 12 bars. Serve at room temperature.

CRANBERRY CRUMBLE BARS RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
• Using a hand mixer, beat the butter and brown sugar together until light and fluffy.
• Add the egg yolks and vanilla extract, beating to combine.
• In a separate bowl, mix the flour and salt together.
• Add the flour mixture to the wet ingredients until combined. The dough will be slightly crumbly.
• Divide the dough into thirds.
• Spread ⅔ of the dough in the bottom of the prepared 9x13-inch pan. Press until the dough lays flat and even along the sides. Bake for 25 minutes.
• While the dough bakes, fold the chocolate chips and nuts into the remaining ⅓ of the dough.
• Take the pan out of the oven and evenly spread a whole bag of cranberries over the dough, to the edges.
• Quickly and evenly, put approximately 1-inch pieces of the remaining dough mixture on top of the baked dough and cranberries.
• Put the pan back in the oven and bake for another 20 minutes.
• Cover the pan loosely with aluminum foil and continue baking for another approximately 10 minutes, until it's cooked through. The top should be golden brown and the cranberries should be bubbly.
• Let the bars cool for a few minutes before cutting. The bars can be served warm or cold.