Preparation

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper.
• Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut in the cold butter until it resembles pea-sized crumbles.
• Whisk the egg, milk, and vanilla in a small bowl. Pour over the flour/butter mixture and mix until it resembles moist crumbly sand.
• Set aside 2 cups of the crumble mixture. Pour the remaining into the prepared pan and flatten down to form an even crust.
• Mix all cranberry filling ingredients together and spread over the crust. Sprinkle remaining crumble and almonds on top.
• Bake for 40-50 minutes or until the top is lightly browned. Allow to cool completely in the pan on a wire rack.
• Make the icing by whisking icing ingredients together. Drizzle over cooled bars, then cut into squares.
• Store leftover bars covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.