• Serves: 15 to 18
* Find these Ingredients at the Farmers’ Market!
• 1 cup unsalted butter
• ½ cup granulated sugar
• 1 Tablespoon orange zest
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt
• 2 cups flour
• 1½ cups strawberry preserves*
• 1 cup fresh cranberries, chopped
• 1½ cups old fashioned oats
• ½ cup flour
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
1. Preheat oven to 300 degrees. Line a 13x9 inch baking pan with parchment paper,
letting excess extend over sides of pan.
2. In a medium saucepan, melt butter over medium heat. Cook, swirling pan occasionally,
until butter turns a medium brown color and has a nutty aroma, about 5 minutes.
Pour browned butter into a bowl. Set aside.
3. In a small bowl, rub together granulated sugar and zest until fragrant.
4. In a bowl, beat browned butter, sugar mixture, vanilla, and salt at medium speed until
combined. With mixer on low speed, gradually add flour, beating until combined.
Press mixture into bottom of prepared pan.
5. Bake for 15 minutes. Remove from oven. Increase oven temperature to 350 degrees.
6. Bake until streusel is golden brown and filling is bubbly, about 35 minutes more. Let
cool at room temperature for at least 20 minutes. Refrigerate for at least 1 hour.
7. Using excess parchment as handles, remove from pan and cut into bars. Dust with
confectioners’ sugar if desired.
To make streusel:
In a medium bowl, whisk together oats, flour, brown sugar and cinnamon. Cut in butter until mixture is crumbly.
Adapted from recipe by Bake from Scratch, shared by My Saratoga Kitchen Table.