Preparation

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
• Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes.
• Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix until the mixture resembles moist crumbly sand.
• You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. Set aside.
• Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds all over top.
• Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out mostly clean. Allow the bars to cool completely in the pan set on a wire rack.
• Make the icing: Whisk the icing ingredients together. Drizzle over cooled bars, then cut into squares.
• Cover and store leftover cranberry bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.