Heat oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick cooking spray and set aside. 

For the Crust and Topping: In a medium bowl, combine the sugar and orange zest with your fingertips until thoroughly combined. 

In a large bowl, whisk together the orange sugar,  flour, baking powder, salt and cinnamon. Cut in butter using a pastry blender or by pulling 2 table knives through the ingredients in opposite directions until the mixture resembles coarse crumbs. Stir in egg and mix until combined. 

Press 2 ½ cups of the crumb mixture in the bottom of the pan. Set aside.

For the Filling: In another large bowl, stir together the filling ingredients until thoroughly combined. Pour cranberry mixture over the crust and spread into an even layer. 

Use your hands to gently squeeze the remaining crumbs to form small topping clusters and drop evenly onto the cranberry layer.

Bake in preheated oven for 45-55 minutes or until the top is light golden brown. Remove pan to a cooling rack and cool completely. Refrigerate bars to allow for easier cutting. 

If desired, serve with whipped cream or vanilla bean ice cream.