Cranberry And Peach Crumble Bars

• 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

1. Preheat oven to 325u0b0F. Line 2 rimmed baking trays with parchment paper.
2. 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.
3. Combine bloomed gelatin with 1/4 cup sour cream and gently heat until melted. Combine with remaining sour cream. Set aside.
4. 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.

butter, sugar, vanilla, flour, egg, cranberry sauce, peaches, almonds, powdered gelatin, sour cream, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/31119 (may not work)