Cranberry Crumble Pie Bars

 processor cut in the butter until all the flour is coated and resembles peasized crumbles. See photo above for a visual. This takes at least 5 minutes of cutting in with a pastry cutter.
Whisk the egg milk and vanilla together in a small bowl. Pour over the flourbutter mixture and gently mix together until the mixture resembles moist crumbly sand. See photo above for a visual.
You will have about 6 cups of the crustcrumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumblythats ok. Set aside. Almonds will be used in the topping in the

next step.
Cranberry Filling Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds all over top.
Bake for about 4050 minutes or until the top is lightly browned and a toothpick comes out mostly clean with a few jammy cranberry specks!. Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour I stick the whole pan in the refrigerator to help speed things up.
Make the icing and cut into squares Whisk the icing ingredients together. Add more orange juice to thin out if desired. Drizzle over cooled bars then cut into squares.
Cover and store leftover cranberry bars with or without icing at room temperature for up to 2 days or in the refrigerator for up to 1 week.