Cranberry And Peach Crumble Bars - cooking recipe

Ingredients

1 1/3 cups butter, chilled, grated
1 1/3 cups granulated sugar
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1 None egg
1/2 cup cranberry sauce
1 (15 oz) can sliced peaches, drained, patted dry and cut into thin strips
1 3/4 cups sliced almonds
2 tbsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
2 cups sour cream
2 cups heavy cream

Preparation

Preheat oven to 325\u00b0F. Line 2 rimmed baking trays with parchment paper.
Beat butter, 1 cup sugar, a pinch of salt, vanilla extract, flour and egg until combined. Distribute between prepared pans and press down with the back of a spoon to create a solid base. Spread cranberry sauce over 1 base, top with peach slices and 1/2 the sliced almonds. Top the second base with remaining sliced almonds. Bake for 30-40 mins. While still in pans, cut almond covered base into 16 pieces. Let cool in pans.
Combine bloomed gelatin with 1/4 cup sour cream and gently heat until melted. Combine with remaining sour cream. Set aside.
Whip cream and remaining sugar to medium-stiff peaks. Fold into sour cream. Spread over baking tray with cranberry and peach. Smooth surface then place almond rectangles on top. Chill for 4 hours. Cut into slices to serve.