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Cranberry Crumble Bars

Irresistible Cranberry Crumble Bars to Brighten Your Day

Delicious Cranberry Crumble Bars with a buttery shortbread crust and zesty filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Unsalted Butter Can be substituted with non-dairy alternatives
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar Can be replaced by all granulated sugar
  • 1 large Egg For vegan option, use a flax egg or other substitutes
  • 1 teaspoon Vanilla Extract Can substitute with almond extract
  • 2 cups All-Purpose Flour For gluten-free, use a gluten-free flour blend
For the Filling
  • 2 cups Cranberries Fresh recommended; frozen can be used if thawed and drained
  • 1/2 cup Granulated Sugar Adjust according to taste preference
  • 2 tablespoons Cornstarch Can use arrowroot powder as substitute
  • 1 tablespoon Orange Zest
  • 1/4 cup Orange Juice Can substitute with lemon juice
For the Glaze
  • 1 cup Powdered Sugar No direct substitution recommended
  • 2 tablespoons Milk/Heavy Cream Almond milk or other non-dairy milk can be used

Equipment

  • stand mixer
  • 8x8-inch baking pan
  • Parchment Paper

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a stand mixer, combine softened unsalted butter, granulated sugar, and light brown sugar. Mix on medium speed until light and fluffy for 3-4 minutes.
  3. Add in one large egg and a splash of vanilla extract. Mix on low speed until well incorporated for 1-2 minutes.
  4. Gradually add all-purpose flour, mixing just until the dough forms.
  5. Reserve 2 cups of the dough for topping and press the remaining into the 8x8 inch baking pan lined with parchment paper.
  6. Bake the crust for 15 minutes or until edges turn golden brown.
  7. Meanwhile, combine cranberries, granulated sugar, cornstarch, orange zest, and juice in a bowl and stir until well combined.
  8. Spread the cranberry mixture evenly over the baked crust.
  9. Crumble the reserved dough over the cranberry filling evenly.
  10. Return the pan to the oven and bake for another 45 minutes. Cover loosely with foil for the last 10-15 minutes.
  11. Allow to cool on a wire rack for at least 30 minutes. Whisk together powdered sugar, milk, and vanilla to glaze the top.
  12. Cut into squares to serve and enjoy!

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 4 days. Can freeze without glaze for up to 3 months.

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