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Cherry Cranberry Shortcake Squares
Ingredients
  • subheading: Shortcake Base:
  • 2 cups 500 mL All Purpose Flour
  • ⅓ cup 75 mL Granulated Sugar
  • 1 tbsp 15 mL Baking Powder
  • 1 tsp 5 mL Salt
  • ½ cup 125 mL Unsalted Butter, softened
  • 1 Egg
  • ½ cup 125 mL Whipping Cream 35%
  • 1 can 540 mL E.D.SMITH® Cherry Cranberry Pie Filling
  • subheading: Crumb Topping:
  • ½ cup 125 mL All Purpose Flour
  • ½ cup 125 mL Granulated Sugar
  • 1 tsp 5 mL Cinnamon
  • 4 tbsp 60 mL Unsalted Butter, cold cut into bits
  • ½ cup 125 mL Slivered Almonds (less if preferred)
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