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Cranberry Crumble Bars Recipe

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★★★★

3.9 from 86 reviews

These Cranberry Crumble Bars combine a buttery shortbread crust with a tangy cranberry filling, topped with a golden, crumbly topping and finished with a sweet vanilla glaze. Perfect for holiday gatherings or a festive dessert, these bars balance tart and sweet flavors with a satisfying texture contrast.

Ingredients

Scale

Shortbread Dough

  • 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 extract
  • 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

Cranberry Filling

  • 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 extract

Vanilla Glaze

  • 3/4 cup powdered sugar, sifted
  • 4 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  2. Add Egg and Vanilla: Add the large egg and 2 teaspoons of vanilla extract to the creamed mixture. Mix to combine well, scraping down the bowl again to incorporate all ingredients.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and kosher salt thoroughly.
  4. Combine Dry and Wet Ingredients: Add the dry ingredients to the mixer bowl and mix just until the dough starts to pull away from the sides of the bowl. Be careful not to overmix to keep the crumble tender.
  5. Reserve Dough for Topping: Set aside roughly 2 cups of the dough, loosely packed, to use later as the crumble topping.
  6. Press Dough into Baking Pan: Line an 8 x 8-inch baking pan with parchment paper. Press the remaining shortbread dough evenly into the bottom of the pan, using your hands or the flat side of a measuring cup to reach the corners.
  7. Pre-Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 15 minutes, or until the edges are slightly golden and the center is just set. Avoid overbaking.
  8. Make Cranberry Filling: While the crust cools slightly, in a large bowl combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and 1 teaspoon vanilla extract, mixing well.
  9. Assemble Filling: Pour the cranberry mixture evenly over the partially baked crust in the pan.
  10. Add Crumble Topping: Use your hands to break the reserved 2 cups of dough into smaller, flat pieces. Scatter these pieces randomly over the cranberry filling, leaving gaps so the filling can peek through.
  11. Bake the Bars: Bake the assembled bars for about 45 minutes at 350°F (175°C). For the last 10 to 15 minutes, cover the top of the pan loosely with aluminum foil to prevent the crumble from becoming too dark.
  12. Cool Completely: Remove the bars from the oven and place the pan on a wire rack to cool completely before adding the vanilla glaze.
  13. Prepare and Add Vanilla Glaze: Whisk together the sifted powdered sugar, milk or heavy cream, and 1/2 teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled bars before slicing and serving.

Notes

  • For extra flavor, use fresh cranberries, but frozen can be used as well—just do not thaw before mixing.
  • Line the baking pan with parchment paper for easy removal and cleaner edges.
  • Do not overmix the dough to keep the texture tender and crumbly.
  • Covering with aluminum foil toward the end of baking prevents the topping from burning while the filling fully cooks.
  • The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Glazing is optional but adds a sweet finishing touch and helps balance the tartness of the cranberries.

Keywords: cranberry crumble bars, cranberry dessert bars, holiday dessert, shortbread crust, cranberry filling

Find it online: https://foodiecara.com/cranberry-crumble-bars-recipe/