Ingredients

The following ingredients have 10 Servings
  • 3 cups all-purpose flour ((360 grams))
  • 1 cup packed light or dark brown sugar ((213 grams))
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cold Challenge unsalted butter
  • 1 large egg (, lightly beaten)
  • 2 cups caramel sauce ((about 600 grams), see Notes)
  • 1  1/2 cups cranberries ((150 grams), see Notes)
  • 1 cup pecans ((113 grams))

Instruction

  • Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish with butter. If desired, line with parchment paper for easy slicing later.
  • In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon and salt.
  • Add the cubed butter and use a pastry blender or your hands to work it into the dry ingredients, until the butter is the size of small peas. Work in the beaten egg.
  • Press half of the crumb mixture into the bottom of the prepared baking dish.
  • Pour all of the caramel sauce over the crumb base, spreading it into an even layer. Top with the cranberries and pecans.
  • Sprinkle remaining crumb mixture on top.
  • Bake until topping is golden brown, 25-30 minutes. Let cool before slicing. For cleanest slices, chill completely in the fridge before slicing.