Introduction

Cranberry Crumble Bars combine a buttery shortbread crust with a tangy cranberry filling, all topped with a delicious crumbly layer and a smooth vanilla glaze. These bars are perfect for holiday gatherings or whenever you want a sweet and tart treat.

A square bar dessert with three visible layers: the bottom layer is a golden-brown crust, the middle layer is bright red with chunks of what looks like cranberries or cherries, and the top layer is a crumbly golden crust with uneven pieces. The top is drizzled with white icing in streaks. The dessert sits on a crumpled white paper background that resembles a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla
3 1/4 cups (405 g) all-purpose flour, spooned and leveled
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon kosher salt
2 1/2 cups fresh or frozen cranberries
2/3 cup (133 g) granulated sugar
1 tablespoon cornstarch
1 tablespoon orange zest
1 tablespoon orange juice
1 teaspoon vanilla
3/4 cup powdered sugar, sifted
4 tablespoons whole milk or heavy cream
1/2 teaspoon vanilla

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
Step 2: Add the egg and 2 teaspoons vanilla, mixing to combine well. Scrape down the sides of the bowl again.
Step 3: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Step 4: Add the dry ingredients to the wet mixture and mix just until the dough starts to pull away from the sides of the bowl. Avoid over mixing for a tender crust.
Step 5: Set aside roughly 2 cups of the dough, loosely packed, to use later for the crumb topping.
Step 6: Press the remaining dough evenly into an 8 x 8-inch baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press it firmly into the corners.
Step 7: Bake the crust at 350°F (175°C) for 15 minutes, or until the edges are lightly golden and the center is just set. Remove from oven and let it cool slightly.
Step 8: Meanwhile, in a large bowl, mix together the cranberries, 2/3 cup granulated sugar, cornstarch, orange zest, orange juice, and 1 teaspoon vanilla until well combined.
Step 9: Pour the cranberry filling evenly over the pre-baked crust.
Step 10: Use your hands to break the reserved dough into smaller, flat pieces. Scatter these pieces randomly on top of the cranberry filling, leaving some gaps for the filling to peek through.
Step 11: Bake the bars for about 45 minutes. For the last 10 to 15 minutes, cover the top loosely with aluminum foil to prevent the crumble from browning too much.
Step 12: Remove the bars from the oven and place the pan on a wire rack to cool completely.
Step 13: Once cooled, whisk together the sifted powdered sugar, milk or cream, and 1/2 teaspoon vanilla to make the glaze. Drizzle over the bars before slicing and serving.

Tips & Variations

For extra flavor, try adding chopped nuts like pecans or walnuts to the crumble topping.
Use frozen cranberries straight from the freezer; no need to thaw before mixing.
If you prefer a less tart filling, reduce the sugar slightly or add a tablespoon of honey.
Substitute orange zest and juice with lemon for a different citrus twist.

Storage

Store the cranberry crumble bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. Reheat briefly in a microwave or enjoy chilled. The glaze may soften slightly when refrigerated.

How to Serve

The image shows square pieces of a crumbly, light golden dessert with visible cracks on the surface, each topped with a drizzle of white icing. Inside, there is a thick layer of deep red berry filling, slightly oozing out from the center, adding contrast with its shiny and juicy texture. The dessert pieces are arranged neatly in rows on a white marbled surface, highlighting the crumbly top layer and the moist filling underneath. Each piece has roughly two layers – the golden crumbly top and the rich red berry layer beneath it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly and add convenience. Use them straight from the freezer to prevent the filling from becoming too watery.

How do I prevent the crumble topping from burning?

Cover the top loosely with aluminum foil during the last 10 to 15 minutes of baking. This protects the topping while allowing the bars to cook through.