Simple to make, decadent to eat. These wonderfully autumnal bars are an easy alternative to a pie or tart. The recipe is adapted from Betty Crocker Kitchens.
Preheat the oven to 375 F.
Line an 8-inch square baking pan with parchment paper. (Use two overlapping parchment rectangles, to create a sort of sling that will help you lift the bars out once they are baked.)
In a large bowl, whisk together the flour, 100 g sugar, hazelnut meal, baking powder, and salt. Use a pastry blender to cut in the butter until the mixture resembles coarse meal. (It doesn't have to be perfectly uniform, but the largest pieces of butter should be no bigger than the size of small peas.) Drizzle in the beaten egg, and continue mixing until the mixture starts to clump together. It will still be very crumbly -- that's okay.
Press half the crumb mixture into the bottom of the lined baking pan. Add the 1/4 tsp of cinnamon to the remaining crumb mixture and set aside.
In a large bowl, combine the cranberries, 100 g sugar, orange juice, cornstarch and vanilla. Spread the cranberry mixture on top of the crumb mixture in the pan. Then top with the remaining crumb mixture, distributing it in clumps with your fingers.
Bake the cranberry bars for 50 minutes, or until the crumb topping is golden and little pockets of cranberry goodness are starting to bubble up through the topping.
Allow the bars to cool to room temperature in the pan. Then cover and refrigerate overnight or until thoroughly chilled. Remove the pan from the fridge, use the parchment sling to transfer the bars to a cutting board, and cut into 12 or 16 pieces.