Description

These Cranberry Crumble Bars blend a buttery shortbread crust with a tangy cranberry filling and a delicate vanilla glaze, creating a perfect balance of sweet and tart flavors. Ideal for holiday gatherings or festive treats, they offer a delightful texture contrast between crumbly topping and juicy berries.

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

Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and mix until well combined. Scrape down the sides of the bowl again.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and kosher salt to distribute the leavening and spices evenly.
Mix Dry Ingredients into Wet: Add the dry ingredients to the wet mixture and mix just until the dough begins to pull away from the bowl sides. Avoid overmixing to maintain a tender crumb.
Reserve Dough: Set aside approximately 2 cups of the dough, loosely packed, to be used later as the crumble topping.
Press Dough into Pan: Press the remaining dough evenly into the bottom of an 8 x 8 inch baking pan lined with parchment paper, using hands or the flat side of a measuring cup to cover the surface and corners uniformly.
Bake Crust: Bake the crust at 350°F (175°C) for 15 minutes, or until the edges turn slightly golden and the center is just set. Remove from oven and allow to cool slightly.
Prepare Cranberry Filling: In a large bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla extract. Stir well to coat the berries evenly.
Add Filling to Crust: Pour the cranberry mixture over the pre-baked crust, spreading it out evenly.
Create Crumble Topping: Break up the reserved dough into smaller, flat pieces with your hands and scatter them randomly over the cranberry filling, leaving gaps so the filling peeks through.
Bake Bars: Bake for about 45 minutes, covering the pan loosely with aluminum foil during the last 10 to 15 minutes of baking to prevent the topping from over-browning.
Cool and Glaze: Remove the bars from the oven and cool completely on a wire rack. Once cooled, whisk together powdered sugar, milk (or heavy cream), and vanilla extract to make the glaze and drizzle it over the bars before serving.

Notes

Use fresh or frozen cranberries; if using frozen, do not thaw before mixing.
Ensure butter and egg are at room temperature for better dough consistency.
Do not overmix dough to keep bars tender and crumbly.
Covering the bars with foil towards the end of baking prevents excessive browning.
Bars can be stored in an airtight container at room temperature for up to 3 days.
Use either whole milk or heavy cream in glaze depending on desired richness.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 2 x 2 inches)
Calories: 280
Sugar: 22 g
Sodium: 110 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 45 mg

Keywords: cranberry bars, crumble bars, holiday dessert, cranberry dessert, shortbread crust, easy baking recipe