1pkgKrusteaz Cinnamon Swirl Crumb Cake and Muffin Mixcake mix and topping pouches used separately
½cupbuttersoftened
1large egg
3cupsfresh cranberriescan substitute frozen, if desired
½cupsugar
2teaspoonsorange juice
½tablespooncornstarch
1teaspoonvanilla
Instructions
Heat oven to 350 degrees F. Lightly grease 8x11-inch (or similar size oblong) baking dish.
In mixing bowl, thoroughly mix crumb cake mix (not cinnamon topping,) butter and egg until fully incorporated and dough forms. (Dough will be sticky.) Divide dough in half, and press one half evenly into bottom of greased baking dish.
In separate large bowl, combine cranberries, cinnamon topping pouch, sugar, orange juice, cornstarch and vanilla. Stir until all ingredients are incorporated. Spread over dough in baking dish.
Using remaining half of dough, break apart into sections, flatten and lay on top of cranberry filling-cobbler-style. There will be a few areas where the cranberries peek through.
Bake 35 minutes or until top crust is set and turning golden brown. Cool completely and cut into bars.