Apricot and Cranberry Cobbler Bars

This is the portable way to each cobbler. The shortbread is easy to make and doubles as the cobbler top with some added granola.

Luca Trovato

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Ingredients

5 tablespoons butter, softened		1 1/4 cups all-purpose flour
1/4 cup powdered sugar		3/4 cup apricot preserves
1/4 cup packed brown sugar		1/4 cup dried cranberries
1/2 teaspoon salt		1/2 cup low-fat granola without raisins, crushed
1/8 teaspoon almond extract

Total:

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1
Preheat oven to 350°.
2
Beat butter at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Gradually add flour to butter mixture, beating until moist. Remove 1/3 cup flour mixture, and set aside.
3
Press remaining flour mixture into bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread and top with cranberries. Combine 1/3 cup flour mixture with granola; sprinkle over preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.

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