Saturday, 13 December 2014

Mulled Wine Crumble Squares

If you are looking for something a little different to add to the traditional shortbread, sugar cookie, and brownie tray this holiday, try these little squares out.  I was intrigued as soon as I saw the title, and added it to my baking list immediately.

The cranberries add a nice little tang - and the sugar in the crumble and crust balance the tartness nicely.  In all honesty, if you are not a fan of cranberries, these may not be your first choice. However, if you are like me, and enjoy the fresh tang of grapefruit, cranberries or lime - I guarantee these won't disappoint.

Mulled Wine Crumble Squares
adapted from Butter me up, Brooklyn!

For the crumble:
1 1/2 cup all purpose flour
1 cup old-fashioned rolled oats
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/2 cup butter, softened and cut into pieces

For the filling:
1/3 cup brown sugar
1 tbsp orange juice
1/2 cup red wine
1 1/2 cups whole cranberries, fresh or frozen
1/2 tsp cinnamon
1/4 tsp ground cloves
pinch of salt
1 tbsp sugar, as needed

Start making the filling first.  In a medium sized saucepan, bring cranberries, orange juice, red wine, sugar and spices to a simmer.  Leave the lid on for 8 minutes, stirring every once in a while, and then remove lid and continue to simmer for another 8-10 minutes.  Cranberries are tart - so take a little taste - stir in an additional 1 tbsp of white sugar as needed.   Let cool to room temperature, about 20 minutes.

While you are waiting for the filling to cool, make the crumble.  Combine flour, oats, sugars, cinnamon, and baking powder in a medium-large bowl.  Work the butter in until crumbs the size of flakes and peas form.

Press 2/3 of the oat mixture firmly into a 8x8 pan lined with parchment paper.   Once the filling has cooled, spoon over top and distribute evenly.  Scatter the remaining oat mixture over top, and bake for 25-30 minutes at 350 degrees.  Let cool completely before removing from pan.

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