Introduction & Inspiration
As someone who loves to bake, I’m always on the lookout for recipes that are both delicious and versatile. These Cranberry Crumble Bars are a winner on both fronts! They’re a classic dessert that’s perfect for the holidays, potlucks, bake sales, or simply enjoying with a cup of coffee or tea. The inspiration for this recipe came from my love of cranberry sauce and my desire to create a dessert that showcased the tart and sweet flavors of cranberries in a delightful way.
Homemade Focus
While you can certainly find pre-made crumble bars at the store, there’s something special about making them from scratch. This recipe is surprisingly straightforward, and the result is a batch of cranberry crumble bars that are far superior to anything you can buy pre-made. Plus, making them yourself allows you to control the quality of ingredients and customize the flavors to your liking.
Flavor Goal
The goal here is to create a dessert bar that’s bursting with a balance of sweet and tart flavors, with a delightful contrast of textures. We’re talking a buttery, crumbly shortbread crust, a juicy and tangy cranberry filling, and a crisp and golden crumble topping, all finished with a sweet vanilla glaze. This combination creates a symphony of flavors that will tantalize your taste buds and leave you wanting more.
Ingredient Insights
Let’s explore the key players in these delicious cranberry crumble bars:
For the Shortbread Crust:
- Unsalted Butter: Room temperature butter adds richness and flavor to the crust.
- Granulated Sugar and Brown Sugar: Both granulated sugar and brown sugar add sweetness and contribute to the tender texture of the crust.
- Egg: An egg binds the crust ingredients together and adds richness.
- Vanilla Extract: Vanilla extract enhances the overall flavor of the crust.
- All-Purpose Flour: All-purpose flour provides the structure for the crust.
- Baking Powder: Baking powder acts as a leavening agent, helping the crust to rise slightly and become crumbly.
- Cinnamon: Ground cinnamon adds a warm and comforting spice to the crust.
- Kosher Salt: Kosher salt balances the sweetness and enhances the flavors of the other ingredients.
For the Cranberry Filling:
- Cranberries: Fresh or frozen cranberries add a tart and juicy flavor to the filling.
- Granulated Sugar: Granulated sugar adds sweetness to the filling.
- Cornstarch: Cornstarch acts as a thickening agent for the cranberry filling.
- Orange Zest and Juice: Orange zest and juice add a bright citrus flavor that complements the cranberries beautifully.
- Vanilla Extract: Vanilla extract enhances the overall flavor of the filling.
For the Vanilla Glaze:
- Powdered Sugar: Powdered sugar creates a smooth and sweet glaze.
- Whole Milk or Heavy Cream: Whole milk or heavy cream thins out the glaze to the desired consistency.
- Vanilla Extract: Vanilla extract adds a warm and sweet flavor to the glaze.
Equipment
You’ll need a few essential tools to make these cranberry crumble bars:
- Stand mixer with paddle attachment (or a handheld mixer)
- Mixing bowls
- Whisk
- 8×8 inch baking pan lined with parchment paper
- Aluminum foil
Ingredients
Shortbread Crust:
- 1 cup (226g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3 ¼ cups (405g) all-purpose flour, spooned and leveled
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
Cranberry Filling:
- 2 ½ cups fresh or frozen cranberries
- ⅔ cup (133g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
Vanilla Glaze:
- ¾ cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- ½ teaspoon vanilla extract

Instructions
- Make the Crust: Cream together the butter and sugars in a stand mixer. Add the egg and vanilla extract, mixing to combine. In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare for Baking: Set aside 2 cups of the dough for the crumble topping. Press the remaining dough into the prepared baking pan. Bake at 350°F (177°C) for 15 minutes, or until the edges are lightly golden.
- Make the Cranberry Filling: While the crust is baking, combine the cranberries, sugar, cornstarch, orange zest and juice, and vanilla extract in a bowl.
- Assemble: Pour the cranberry filling over the pre-baked crust. Crumble the reserved dough over the cranberry filling.
- Bake: Bake for about 45 minutes, covering the pan with aluminum foil for the last 10-15 minutes to prevent over-browning.
- Cool: Let the bars cool completely on a wire rack before glazing.
- Make the Vanilla Glaze: Whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the cooled bars and let it set before slicing and serving.

Troubleshooting
- Crust too crumbly: If the crust is too crumbly, you can add a tablespoon or two of cold butter to help bind it together.
- Filling too runny: If the filling is too runny, make sure to use the correct amount of cornstarch and cook the filling until it thickens.
- Bars sticking to the pan: Make sure to line the pan with parchment paper for easier removal.
Tips and Variations
- For a richer flavor, you can use brown butter instead of regular butter in the crust.
- Feel free to add other ingredients to the crumble topping, such as chopped nuts or oats.
- You can also experiment with different flavors of glaze, such as lemon glaze or cream cheese glaze.
Serving and Pairing Suggestions
These Cranberry Crumble Bars are a delightful treat that can be enjoyed on their own or with a cup of coffee or tea. They’re perfect for the holidays, potlucks, bake sales, or a sweet snack any time of day.
Nutritional Information
(Per serving, approximate)
- Calories: ~300
- Fat: ~15g
- Cholesterol: ~40mg
- Sodium: ~150mg
- Carbohydrates: ~40g
- Protein: ~4g
Cranberry Crumble Bars: A Sweet and Tart Delight
These Cranberry Crumble Bars are a sweet and tart delight! They’re easy to make, packed with flavor, and perfect for the holidays or any time of year.
Ingredients
Shortbread Crust:
- 1 cup (226g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3 ¼ cups (405g) all-purpose flour, spooned and leveled
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
Cranberry Filling:
- 2 ½ cups fresh or frozen cranberries
- ⅔ cup (133g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
Vanilla Glaze:
- ¾ cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Make the Crust: Cream together the butter and sugars in a stand mixer. Add the egg and vanilla extract, mixing to combine. In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare for Baking: Set aside 2 cups of the dough for the crumble topping. Press the remaining dough into the prepared baking pan. Bake at 350°F (177°C) for 15 minutes, or until the edges are lightly golden.
- Make the Cranberry Filling: While the crust is baking, combine the cranberries, sugar, cornstarch, orange zest and juice, and vanilla extract in a bowl.
- Assemble: Pour the cranberry filling over the pre-baked crust. Crumble the reserved dough over the cranberry filling.
- Bake: Bake for about 45 minutes, covering the pan with aluminum foil for the last 10-15 minutes to prevent over-browning.
- Cool: Let the bars cool completely on a wire rack before glazing.
- Make the Vanilla Glaze: Whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the cooled bars and let it set before slicing and
Recipe Summary and Q&A
Recipe Name: Cranberry Crumble Bars
Prep Time: 20 minutes
Cook Time: 1 hour
Yields: 16 bars
Q: Can I use dried cranberries instead of fresh or frozen cranberries?
A: Yes, you can use dried cranberries, but you may need to add a bit more liquid to the filling to compensate for their dryness.
Q: Can I make these bars ahead of time?
A: Absolutely! You can bake the bars ahead of time and store them in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Q: Can I omit the glaze?
A: Yes, you can omit the glaze if you prefer. The bars are delicious on their own as well
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