Pin it
These cranberry crumble bars transform tart cranberries into a dessert that rivals pie without the fuss. The buttery shortbread base supports a bright citrus-cranberry filling, all topped with crumbly shortbread pieces and a sweet vanilla glaze that brings everything together perfectly.
I first made these bars when looking for a way to use leftover cranberries after Thanksgiving. What started as a practical solution has become our family's most requested holiday treat. My daughter now insists we make a double batch every December so she can take some back to college.
Ingredients
- Unsalted butter: Provides the rich foundation for the shortbread layers. Use high-quality butter at proper room temperature for the best texture
- Combination of granulated and brown sugars: Creates depth in the shortbread while balancing the tart cranberries
- Fresh or frozen cranberries: Work equally well. Fresh berries provide slightly better texture but either option delivers that signature tangy flavor
- Orange zest and juice: Brighten the filling and complement the cranberries perfectly. Use organic oranges if possible for more fragrant zest
- Cinnamon: Adds warmth to the shortbread. Even just a teaspoon transforms the bars into something special
- Vanilla extract: Enhances both the shortbread and glaze. Pure vanilla makes a noticeable difference here
How To Make Cranberry Crumble Bars
- Prepare the shortbread dough:
- Cream butter and sugars until truly light and fluffy. This takes about 3 minutes on medium speed. The mixture should be noticeably paler in color and increase in volume. This step creates the tender texture in the final bars.
- Mix wet ingredients:
- Add egg and vanilla to the butter mixture. Be sure to scrape down the sides of the bowl thoroughly to ensure everything is evenly incorporated. The mixture may look slightly curdled but will come together with the dry ingredients.
- Add dry ingredients:
- Whisk flour, baking powder, cinnamon and salt separately before adding to the butter mixture. Mix just until the dough pulls away from the sides of the bowl. Overmixing will develop gluten and make tough shortbread.
- Form the base:
- Reserve about 2 cups of dough for the topping. Press the remaining dough firmly into the parchment-lined pan. Use a flat measuring cup to create an even layer. Make sure to get into the corners.
- Pre-bake the shortbread base:
- Bake just until the edges begin to turn golden. The center should appear set but not browned. This partial bake ensures the bottom doesn't become soggy from the cranberry filling.
- Prepare cranberry filling:
- Mix cranberries, sugar, cornstarch, orange zest, orange juice and vanilla. The cornstarch is crucial as it thickens the juices that release from the cranberries during baking.
- Assemble and finish baking:
- Spread cranberry mixture over the pre-baked shortbread. Break the reserved dough into small flat pieces and scatter over the cranberries. Leave gaps to allow the beautiful red filling to show through.
- Add the glaze:
- Once completely cooled, drizzle with vanilla glaze. The thickness of the glaze matters. If it runs immediately off a fork, add more powdered sugar. If it clings stubbornly, add more milk.
Pin it
I have a special fondness for the orange zest in this recipe. My grandmother always added citrus to her cranberry sauce, and these bars remind me of holiday mornings in her kitchen. She taught me that the oils in the zest contain the most concentrated flavor, so I always zest my orange directly over the mixing bowl to catch every drop of that precious citrus oil.
Make-Ahead Options
These bars actually improve with a day of rest. The flavors meld and the cranberry filling sets up perfectly. You can make them up to 4 days ahead and store in an airtight container at room temperature. If making more than 4 days ahead, freeze them unglazed in a single layer, then thaw overnight at room temperature before adding the glaze just before serving.
Pin it
Ingredient Substitutions
The versatility of this recipe makes it adaptable to what you have on hand. No cranberries? Blueberries or raspberries make excellent substitutes, though you may want to reduce the sugar slightly for sweeter berries. Orange juice can be replaced with lemon juice for a different citrus note. Gluten-free flour blends designed for 1:1 substitution work surprisingly well in this recipe, making it accessible for those with gluten sensitivities.
Serving Suggestions
These cranberry bars shine as part of a holiday dessert spread but are equally at home alongside afternoon tea or coffee. For an elegant dessert presentation, slightly warm individual bars and serve with a small scoop of vanilla ice cream. The contrast between the warm, tart bars and cold, creamy ice cream creates a memorable dessert experience. They also pack well in lunch boxes or picnic baskets for a sweet treat away from home.
The Cultural Significance of Cranberries
Cranberries have deep roots in North American culinary traditions. Native Americans used cranberries for food, medicine, and dye long before European settlers arrived. Today, they remain one of the few commercially grown fruits native to North America. Incorporating cranberries into holiday baking connects us to this rich heritage while taking advantage of their peak season from October through December.
Frequently Asked Questions
- → Can I use frozen cranberries instead of fresh ones?
Yes, frozen cranberries work just as well as fresh. There's no need to thaw them — you can use them directly in the recipe.
- → How do I prevent the crumble topping from browning too much?
Cover the baking pan with aluminum foil during the last 10-15 minutes of baking to prevent the crumble topping from getting too dark.
- → Can these bars be made ahead of time?
Absolutely! You can bake the bars in advance and store them tightly covered at room temperature for up to 4 days. Add the vanilla glaze just before serving.
- → Can I freeze the cranberry crumble bars?
Yes, they freeze well! Freeze the bars without the vanilla glaze. Once defrosted at room temperature, drizzle the glaze on top and enjoy.
- → What can I substitute for orange zest and juice?
Lemon zest and juice can be used as a substitute for orange zest and juice. They'll provide a slightly different but equally delicious citrus flavor.
- → How do I ensure the glaze consistency is just right?
The glaze should run off a fork but not be so thin that it becomes transparent. Adjust by adding powdered sugar to thicken or extra milk to thin it out.