When I found this recipe, I knew it would be delicious with my Marina's Cranberry Chutney! I just had to try it! So I made a few changes and came up with an absolutely wonderful dessert.
Ingredients
For the Crumb
3 cups all-purpose flour
2/3 cup sugar
½ tsp. salt
1 tsp. baking powder
½ tsp. ground cinnamon
Zest of one orange
16 Tbsp. (1 cup) unsalted butter, cut into cubes and chilled
Line a 9 x 13-inch baking pan with parchment paper, leaving overhang on two sides of the pan to create a sling. Preheat the oven to 375°F.
In a food processor, mix together the flour, sugar, salt, baking powder, cinnamon, and orange zest. Pulse once or twice to combine. Slowly add the butter a few Tbsp. at a time, pulsing between additions, until the mixture resembles large crumbs. Add the egg and juice and pulse 1-2 times so the mixture looks like coarse meal.
Place half the mixture in the baking pan and press down to create the base. Set aside.
Rinse the food processor, and add the cornstarch and Marina’s Cranberry Chutney. Pulse 1-2 times to incorporate ingredients (do not puree).
Spread the filling over the base, then crumble on the remaining crumb mixture, lightly pressing down so it sticks to the filling. Bake for about 30-35 minutes; the top crumbs should take on a very light golden color. Allow it to cool completely before cutting into bars. You can use the sling to remove the bars before or after cutting.
