Cranberry Crumble Bars

from: goodLife {eats}, SGCC, Smitten Kitchen and My Baking Addiction
Ingredients
1 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 1/2 cups all purpose flour
1/2 cup almond meal/flour*
1 cup soft butter (2 sticks)
1 egg
1/4 tsp cinnamon
juice of 1/2 of an orange
4 cups fresh cranberries** (I threw about 1/3 of them in the food pro for a couple spins and left the rest whole)
2/3 cup white sugar
1 tsp vanilla
1 Tbs cornstarch

Directions
1.Preheat the oven to 375 degrees F. Butter a 9×13 inch pan.
2. In a medium bowl, mix together 1 cup sugar, flour, almond meal, salt and baking powder. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, and then mix in the egg until it all comes together. Pat half of the dough into the buttered pan.
3. In another bowl, stir together the sugar, cornstarch, vanilla, and orange juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
4. Add 1/4 tsp cinnamon to the remaining dough, then crumble dough over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.

Here are a few helpful hints from Katy's post...
*If you don't have almond meal, just toss some almonds in a food processor until finely ground to make almond meal. (If you are going to do this add some cornstarch to avoid getting almond butter.)
**Stock up while cranberries are abundant in stores. Just toss them in the freezer and use as you need. They'll be good for about a year. If you're using frozen fresh cranberries for this recipe there is no need to thaw them first.