Preheat oven to 375 degrees F. Line a 9 by 13 inch baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the bottom of the pan first to help the parchment paper stay in place.

In a saucepan, combine the cranberries, orange zest, orange juice, granulated sugar, and cornstarch. Mix to combine. Simmer for about 5 minutes, stirring, until the cranberries start breaking down. Remove from heat and transfer to a shallow bowl. Let it cool while you make the dough.

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Using a pastry blender or with your fingers, cut in the cold butter into the dry ingredients until you get pea-sized crumbles. Stir in the beaten egg and mix until a very crumbly dough forms.

Place half of the dough on the prepared baking pan. Press down to form a compact layer. Spread the cranberry filling evenly over. Top with the remaining crumbly dough evenly.

Bake for 40-50 minutes until golden brown. Let cool for 2 hours, and then cut into squares. Enjoy!