Directions

To prepare the streusel and crumb, combine the flour, allspice, both sugars, nuts, salt, zest, baking powder in a mixing bowl. Mix to combine thoroughly. Slowly work the butter into the dry flour mixture, ensuring that it is evenly distributed. When the mixture is fully combined, cover and refrigerate until ready to serve.

To prepare the orange-scented cranberries, place both the frozen and dried cranberries, orange zest and juice, sugar, cornstarch and salt in a mixing bowl. Mix thoroughly to coat he fruit and reserve.

For the cream cheese layer. Beat the cream cheese until soft. Add the flour, salt and sugar and continue to beat until fully incorporated. Beat in the eggs, one at a time until the batter is smooth. Reserve.

Preheat the oven to 375°F/190°C. Fit a 400cm by 600cm high-sided baking tray with parchment. Place half of the crumble mixture on the bottom to create and even layer. It’s important to make certain the dough is uniform in thickness, but you don’t want to press too much that the base layer will be too dense. This takes practice.

Spread the fruit over the top of the bottom layer of crumble, making sure solids and liquids are evenly distributed. Carefully pour the cream cheese mixture over the top, smoothing and working out empty spaced between the fruit with an offset spatula. Finally, sprinkle the remaining half of the streusel mixture over the top of the cream cheese layer.

Place the sheet in the oven and bake for 30-45 minutes. The bar is finished when the streusel has lightly browned on top. Allow to cool to room temperature before slicing.