1. Preheat oven to 350°.
2. Line a 9x13" baking pan with parchment paper, leaving at least a 2" overhang on all sides.
3. In a large mixing bowl, whisk together flour, 1 cup sugar, baking powder, cinnamon and salt.
4. Add butter to the bowl. Working quickly, use your fingertips to rub butter into dry ingredients until mixture is well blended and resembles coarse crumbs; set aside.
5. In a 2-cup spouted measuring glass, whisk together milk, egg and vanilla; pour evenly over flour mixture. Stir with a fork to moisten crumbs and create large, damp clumps.
6. Pour roughly ⅔ of the crumbs into the prepared pan; press mixture firmly and evenly across the bottom of the pan and all the way into the corners. 
7. In a medium mixing bowl, stir together cranberries, remaining sugar, cornstarch and juice. 
8. Pour cranberry mixture evenly over crust in pan; sprinkle remaining crumb mixture on top (do not press down).
9. Bake in preheated oven until crumb topping is dark golden-brown on the edges (40-50 min.).
10. Remove pan from oven; let cool completely to room temperature. 
11. Cut into bars; drizzle with icing, if desired.
12. Serve immediately or store in the refrigerator, well-wrapped, for up to 5 days. Best served at room temperature.

Tasty Tips:

• You do not need to thaw the cranberries before using them in this recipe.
• Brown Butter Icing adds a little extra nutty sweetness to these soft, fruity bars.