Cranberry Crumble Bars Baking

These cranberry crumble bars are a holiday favorite because they combine the best parts of pie and cookies in one easy treat. A buttery shortbread crust gets topped with tangy cranberry filling and a simple vanilla glaze for a dessert that is festive and simple enough for any baker.

I started making these cranberry bars when I wanted a show-stopping dessert with little effort during the holidays. Every year they disappear from the dessert table faster than anything else and my sister asks for the recipe every time.

Ingredients

• Unsalted butter: Use at room temperature for the best creamy texture in your shortbread
• Granulated sugar: Adds sweetness and helps the crust brown Choose organic if you prefer
• Light brown sugar: Brings a gentle caramel flavor and extra moisture Pack it tightly for accurate measuring
• Large egg: Binds the crust and gives it structure Fresh eggs will make the dough come together best
• Vanilla: Adds warmth and richness Pure extract is worth it here
• All-purpose flour: The base for a tender yet sturdy crust Spoon and level for the most accurate results
• Baking powder: Ensures your crust and crumble have just a bit of lift Avoid lumps by sifting if you can
• Cinnamon: Warm spice that plays perfectly with cranberry Try Saigon or Ceylon cinnamon for big flavor
• Kosher salt: Balances the sweetness Look for flaky grains
• Fresh or frozen cranberries: The star that brings tart bite Use firm bright berries and do not thaw frozen ones
• Cornstarch: Thickens the cranberry layer A fresh box gives the best results
• Orange zest and juice: Adds citrusy sparkle to the filling Be sure to zest before you juice to save time
• Powdered sugar: For a smooth sweet glaze Sift for lump free results
• Whole milk or heavy cream: Loosens the glaze Use whole milk for a lighter drizzle or cream for richness

Step-by-Step Instructions

Cream the Butter and Sugar:

Mix butter plus both sugars in a mixer on medium until light and fluffy This helps the crust bake up tender and flavorful

Add Egg and Vanilla:

Beat in the egg and vanilla until fully incorporated Stop and scrape the bowl to ensure everything is mixed

Combine Dry Ingredients:

Whisk flour baking powder cinnamon and salt in a separate bowl Make sure they are evenly blended for a consistent texture

Form the Dough:

Add dry ingredients to wet Just mix until you no longer see flour to keep the dough soft

Reserve Dough for Topping:

Remove about two cups of dough and set aside This will become the crumble topping

Press into Pan and Bake Base:

Line an eight inch square pan with parchment then firmly press the remaining dough evenly across the bottom and to the corners Bake at three hundred fifty degrees Fahrenheit for fifteen minutes until just set and very lightly golden

Prepare Cranberry Filling:

In a bowl toss cranberries sugar cornstarch orange zest and juice vanilla to coat Each berry should glisten with sugar before moving on

Spread Filling and Add Crumble:

Pour cranberry mixture evenly over baked crust Then gently break reserved dough into uneven pieces and scatter across the top so cranberries peek through

Bake Until Golden and Juicy:

Return pan to oven for about forty five minutes Cover with foil the last fifteen minutes if the top browns too quickly The fruit should bubble at the edges

Cool Completely:

Cool in the pan on a wire rack before drizzling with glaze This ensures clean slices and a perfect set

Mix and Drizzle Vanilla Glaze:

Whisk powdered sugar milk and vanilla until smooth and pourable Adjust consistency if needed Drizzle generously over cooled bars before cutting into squares

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I love orange zest in this filling because it brightens up the cranberries and makes the kitchen smell incredible. The whole family gathers to sneak a taste before the glaze goes on and it has become one of our most treasured holiday baking memories.

Storage Tips

Store the cut bars tightly covered on the counter for up to four days. They stay moist thanks to the fruit. For longer storage freeze unglazed bars in a single layer until solid then stack with parchment to avoid sticking. Add the glaze after they thaw completely.

Ingredient Substitutions

No cranberries Try tart cherries or blueberries for a twist but keep the cornstarch measurement the same as for cranberries. Dairy free Use plant based butter and oat milk for the glaze. Gluten free A cup for cup gluten free flour blend works well for the dough and crumble.

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Serving Suggestions

Serve at room temperature for best flavor with a cup of tea or spiced cider. For a holiday brunch spread cut bars smaller and display with fresh orange slices and a dusting of powdered sugar. They are perfect for cookie trays or as a gift in a festive box.

Cranberry Crumble Bars Across Cultures

Desserts with fruit and crumb toppings are beloved worldwide from English fruit crumbles to German streuselkuchen. This version uses classic American ingredients with a festive twist making it ideal for Thanksgiving and winter celebrations.

Recipe FAQs

→ Can I use frozen cranberries instead of fresh ones?

Yes, both fresh and frozen cranberries work well. No need to thaw—simply use as directed.

→ How do I keep the crumble topping from over-browning?

Tent the bars with foil during the last 10–15 minutes of baking to prevent the topping from getting too dark.

→ Is it possible to make these bars ahead of time?

Absolutely. Store covered at room temperature for up to four days, or freeze before glazing for longer storage.

→ What gives the filling its bright flavor?

Orange zest and juice add a refreshing citrus note, enhancing the cranberry’s natural tartness.

→ How do I achieve a smooth vanilla glaze?

Sift the powdered sugar before whisking with milk and vanilla, adjusting consistency as needed for easy drizzling.

→ Can I double the batch?

Yes, simply multiply the ingredients and use a larger baking pan for a crowd.