Cranberry Crumble Bars bring the perfect balance of tart cranberries and buttery shortbread crust layered beneath a lightly sweet glaze. This easy-to-make dessert delivers tender, crumbly texture combined with vibrant fruity filling that bursts with citrus and warmth. Generations of dessert lovers will enjoy how the cinnamon spiced crust and zesty cranberry layer complement each other. Whether you bake for holiday gatherings or cozy family dinners this dessert stands out. In under two hours you will create a treat that looks impressive yet tastes like homemade comfort. Let’s get baking now happy cooking.
Why You’ll Love These Cranberry Crumble Bars
Because these bars combine a crisp, buttery shortbread base with a bright, slightly tangy cranberry filling, you get the best of both worlds: comfort and freshness. The cinnamon in the crust adds warmth that evokes cozy holiday vibes, while the orange zest and juice in the filling give a subtle citrus brightness. The contrast between a firm crust, juicy filling, and crumbly topping makes each bite interesting. Plus, drizzling the vanilla glaze over cooled bars adds a hint of creamy sweetness to round everything off. Best of all, they are easy to make, perfect for beginning bakers and time‑pressed hosts alike.
Ingredients
Shortbread Crust
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1 cup (226 g) unsalted butter, room temperature
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1/2 cup (100 g) granulated sugar
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1/2 cup (100 g) light brown sugar, packed
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1 large egg, room temperature
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2 teaspoons vanilla
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3 1/4 cups (405 g) all‑purpose flour, spooned and leveled
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3/4 teaspoon baking powder
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1 teaspoon cinnamon
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1/4 teaspoon kosher salt
Cranberry Filling
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2 1/2 cups fresh or frozen cranberries
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2/3 cup (133 g) granulated sugar
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1 tablespoon cornstarch
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1 tablespoon orange zest
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1 tablespoon orange juice
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1 teaspoon vanilla
Vanilla Glaze
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3/4 cup powdered sugar, sifted
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4 tablespoons whole milk or heavy cream
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1/2 teaspoon vanilla
Step‑by‑Step How to Make Cranberry Crumble Bars
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Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
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Add the egg and vanilla; mix until well combined. Scrape the bowl again.
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In another bowl, combine the flour, baking powder, cinnamon, and salt by whisking until evenly mixed.
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Add the dry mixture to the wet ingredients and stir just until the dough begins to pull away from the sides. Do not overmix.
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Scoop out roughly 2 cups of dough (loosely packed) and set aside — this is your topping. Press the remaining dough evenly into the prepared pan, using your hands or the flat bottom of a measuring cup.
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Bake for 15 minutes, or until the edges are just beginning to turn golden brown and the center is slightly set. Do not overbake. Remove from oven and let the crust cool slightly.
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Meanwhile, prepare the cranberry filling: In a large bowl combine cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Stir until berries are evenly coated.
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Pour the cranberry filling over the warm crust, spreading gently so the layer is even.
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Take the reserved dough and break it into small pieces with your fingers. Sprinkle these crumbs randomly over the cranberry layer, leaving small gaps so berries peek through.
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Return the pan to the oven and bake for about 45 minutes. During the last 10 to 15 minutes, tent a sheet of aluminum foil loosely over the top to prevent the crumbs from over‑browning.
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Once baked, remove the pan and place it on a wire rack to cool completely before glazing.
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To make the vanilla glaze, whisk together powdered sugar, milk (or cream), and vanilla. The glaze should have a smooth, pourable consistency—thick enough to coat but fluid enough to drizzle. Add extra milk or powdered sugar as needed to adjust.
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Once bars are cool, drizzle the glaze over the top. Lift the bars out of the pan using the parchment paper overhang, then cut them into neat squares.
Helpful Tips
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Use parchment paper with an overhang — it makes removing the whole slab easy and clean.
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If using frozen cranberries, do not thaw them first; the filling will release juices as they bake.
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When pressing the shortbread crust, dampen your fingers slightly or press with the bottom of a measuring cup for a smooth, compact base.
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Don’t overmix the dough; overworking flour develops gluten and can yield a tougher crust.
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If the crumb topping seems too buttery and soft, chill it for 10 minutes before crumbling over the filling — this helps maintain texture during baking.
Substitutions And Variations
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Fruit swap: Replace cranberries with raspberries, chopped apple with cinnamon, or mixed berries for a different fruity taste.
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Spice variation: Add a pinch of nutmeg or ground ginger to the crumb mixture for added warmth.
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Gluten free: Substitute the all‑purpose flour with a 1-to-1 gluten free baking blend. The crust will be slightly more crumbly but still tasty.
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Less sweet option: Reduce the sugar in the filling by 2 tablespoons for a tarter, more natural cranberry flavor.
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Nutty topping: Mix chopped pecans or almonds into the crumb topping before baking for added crunch and flavor depth.
Storage Instructions
Store completely cooled bars in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can freeze the unglazed bars before adding glaze. Wrap tightly with plastic wrap and aluminum foil or store in a freezer‑safe container. When ready to serve, thaw at room temperature, then drizzle with glaze just before serving. Once glazed and stored at room temperature, bars are best eaten within a couple of days.
Nutritional Information (approximate per serving)
Assuming you cut the 8×8 pan into 16 squares:
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Calories: ~220 kcal
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Total Fat: ~11 g
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Saturated Fat: ~6 g
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Carbohydrates: ~29 g
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Sugars: ~15 g
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Dietary Fiber: ~2 g
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Protein: ~2 g
Serving Suggestions
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Serve slightly warm or at room temperature for the best texture contrast between crumb and filling.
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Garnish with a light dusting of extra powdered sugar for a festive presentation.
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Pair with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
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For brunch or breakfast‑style dessert, serve alongside hot coffee or tea — the citrusy cranberry flavor complements warm beverages beautifully.
Frequently Asked Questions About Cranberry Crumble Bars
Can I use frozen cranberries instead of fresh? Yes you can. There is no need to thaw them first. The heat from baking will cause them to release moisture and especially with the added orange juice and cornstarch the filling will thicken nicely as the bars bake and cool. Frozen berries often yield a more intense tart flavor that balances well with the sweet crust and glaze.
Can I make the crust ahead of time? You could prepare and press the crust into the pan up to a day ahead. Cover tightly and refrigerate. When ready to bake, allow it to sit at room temperature about 15 minutes before baking to take the chill off — this helps ensure even baking. Then follow the recipe instructions, bake crust first, add filling and topping, and proceed.
What if the glaze is too thick or too thin? If the glaze is too thick, add a little more milk or cream a teaspoon at a time until it reaches a drizzling consistency. If it becomes too thin, gradually stir in extra powdered sugar until it is opaque but still flows off a fork. In either case taste a small amount to ensure the sweetness is balanced.
These adjustments allow you to adapt to ingredient availability and personal taste while still producing delicious Cranberry Crumble Bars each time. Enjoy discovering what works best for you.
Final Thoughts
Thank you for taking the time to bake these Cranberry Crumble Bars with me. I hope you enjoy the buttery crumble, the vibrant cranberry citrus filling, and the sweet vanilla glaze as much as I do. They bring joy and warmth whether shared at holiday gatherings, cozy evenings, or simple afternoon treats. This recipe is easy enough for first timers but yields a dessert that feels special and homemade. I’m so glad you joined the food-loving community by trying it. Enjoy the ease and flavor of this dessert, and happy baking!
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Cranberry Crumble Bars Recipe
- Total Time: 1 hour 20 minutes
- Yield: 16 bars 1x
Description
Cranberry Crumble Bars deliver the perfect mix of tart cranberries and sweet, spiced shortbread with a simple vanilla glaze. An easy, festive dessert that’s ideal for holidays and cozy gatherings.
Ingredients
Shortbread Crust
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 tsp vanilla extract
3 1/4 cups (405 g) all-purpose flour
3/4 tsp baking powder
1 tsp cinnamon
1/4 tsp kosher salt
Cranberry Filling
2 1/2 cups fresh or frozen cranberries
2/3 cup (133 g) granulated sugar
1 tbsp cornstarch
1 tbsp orange zest
1 tbsp orange juice
1 tsp vanilla extract
Vanilla Glaze
3/4 cup powdered sugar, sifted
4 tbsp whole milk or heavy cream
1/2 tsp vanilla extract
Instructions
-
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a bit overhang for easy removal.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy — about 3 minutes. Scrape down the sides of the bowl.
-
Add the egg and vanilla; mix until well combined. Scrape the bowl again.
-
In another bowl, combine the flour, baking powder, cinnamon, and salt by whisking until evenly mixed.
-
Add the dry mixture to the wet ingredients and stir just until the dough begins to pull away from the sides. Do not overmix.
-
Scoop out roughly 2 cups of dough (loosely packed) and set aside — this is your topping. Press the remaining dough evenly into the prepared pan, using your hands or the flat bottom of a measuring cup.
-
Bake for 15 minutes, or until the edges are just beginning to turn golden brown and the center is slightly set. Do not overbake. Remove from oven and let the crust cool slightly.
-
Meanwhile, prepare the cranberry filling: In a large bowl combine cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Stir until berries are evenly coated.
-
Pour the cranberry filling over the warm crust, spreading gently so the layer is even.
-
Take the reserved dough and break it into small pieces with your fingers. Sprinkle these crumbs randomly over the cranberry layer, leaving small gaps so berries peek through.
-
Return the pan to the oven and bake for about 45 minutes. During the last 10 to 15 minutes, tent a sheet of aluminum foil loosely over the top to prevent the crumbs from over‑browning.
-
Once baked, remove the pan and place it on a wire rack to cool completely before glazing.
-
To make the vanilla glaze, whisk together powdered sugar, milk (or cream), and vanilla. The glaze should have a smooth, pourable consistency—thick enough to coat but fluid enough to drizzle. Add extra milk or powdered sugar as needed to adjust.
-
Once bars are cool, drizzle the glaze over the top. Lift the bars out of the pan using the parchment paper overhang, then cut them into neat squares.
Notes
Store in an airtight container for up to 4 days. Freeze unglazed for up to 2 months. Glaze after thawing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 15 g
- Carbohydrates: 29 g
- Protein: 2 g