1. Preheat oven to 350°F (177°C). Line a 9×13 inch pan with parchment, leaving overhang on the sides.

2. In a large bowl mix flour sugar baking powder salt and cinnamon. Cut in cold butter until pea sized crumbs form.

3. Whisk egg milk and vanilla in a separate bowl. Pour over dry mixture and stir until crumbly and moist like damp sand.

4. Reserve 2 cups of the mixture for topping. Press the remaining mixture firmly into the prepared pan to form the crust.

5. Combine cranberries sugar cornstarch orange zest and orange juice in a bowl. Toss until evenly coated.

6. Spread the cranberry filling evenly over the crust.

7. Sprinkle the reserved crumble evenly on top. Add sliced almonds if using.

8. Bake for 40 to 50 minutes until the top is golden and the filling bubbles at the edges.

9. Cool completely in the pan on a wire rack. Refrigerate to speed up cooling if needed.

10. Whisk confectioners’ sugar with orange juice until smooth. Drizzle over cooled bars.

11. Let icing set then lift from pan using parchment and slice into squares. Serve and enjoy.