Cranberry Crumble Pie Bars

These cranberry crumble pie bars combine a buttery flaky shortbread crust jammy cranberry filling and crumbly almond topping. The crust and crumble topping are made from the same mixture so theres no need to dirty an additional bowl.
Ingredients
3 cups 375g allpurpose flour spooned leveled
1 cup 200g granulated sugar
1 teaspoon baking powder
14 teaspoon salt
1 teaspoon ground cinnamon
1 cup 226g unsalted butter cold and cubed
1 large egg
14 cup 60ml milk
2 teaspoons pure vanilla extract

optional 13 cup 30g sliced almonds
Cranberry Filling
4 cups 400g fresh or frozen cranberries do not thaw
34 cup 150g granulated sugar
1 Tablespoon cornstarch
2 teaspoons orange zest
1 Tablespoon 15g fresh orange juice
Orange Icing Optional
2 Tablespoons 30ml fresh orange juice
1 cup 120g confectioners sugar
Instructions
Preheat oven to 350F 177C. Line the bottom and sides of a 913inch baking pan with parchment paper leaving an overhang on the sides to lift the finished bars out makes cutting easier!. 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