Cranberry Almond Crumble Recipe from: Natalie Wilkie, Salmon Arm, BC

3/4 cup butter, room temperature

1/4 cup sugar

1/2 teaspoon vanilla

1 teaspoon cinnamon

1 1/2 cups flour

1/2 cup ground almonds

1/2 cup water

1/2 cup orange juice

1/2 cup sugar

2 tsp orange zest

3 cups fresh, frozen or dried cranberries (use only 2 cups if dried, notes below on rehydration)

1/4 cup flour

2 tbsp brown sugar

1 tsp cinnamon

3/4 cup almonds, roughly chopped

2 tbsp cold butter

Mix butter, sugar, vanilla, cinnamon, flour and ground almonds with your hands in a bowl. Press into a greased 9×13 inch baking pan. Bake at 375 degrees for 25 minutes or until golden brown. Remove from the oven and let cool slightly.

Combine water, orange juice, sugar and zest in a saucepan, heat to boiling and let boil gently for 5 minutes. Add cranberries and boil for another 5 minutes. Cool slightly and spread over base.

Mix flour, brown sugar, cinnamon, chopped almonds and butter until crumbly. Sprinkle over filling and bake at 375 degrees for another 25 minutes. Cool completely and cut into bars.

*When using dried cranberries: Measure 2 cups of cranberries into a bowl and cover with boiling water. Set a cloth overtop to trap steam and let sit for 15-30 minutes, depending on the dryness of the cranberries. You may want to decrease the sugar amount in the recipe.

• Almonds – Raw, Supreme
• Cranberries – Sweetened – ORGANIC