Cranberry Crumble Bars (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
226 g unsalted butter, room temperature
02 -
100 g granulated sugar
03 -
100 g light brown sugar, packed
04 -
1 large egg, room temperature
05 -
2 teaspoons vanilla extract
06 -
405 g all-purpose flour, spooned and leveled
07 -
3/4 teaspoon baking powder
08 -
1 teaspoon cinnamon
09 -
1/4 teaspoon kosher salt
→ Cranberry Filling
10 -
2 1/2 cups fresh or frozen cranberries
11 -
133 g granulated sugar
12 -
1 tablespoon cornstarch
13 -
1 tablespoon orange zest
14 -
1 tablespoon orange juice
15 -
1 teaspoon vanilla extract
→ Vanilla Glaze
16 -
3/4 cup powdered sugar, sifted
17 -
4 tablespoons whole milk or heavy cream
18 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
02 -
Add the egg and vanilla, mixing to combine well. Scrape down the sides of the bowl.
03 -
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
04 -
Add the dry ingredients to the wet mixture and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix.
05 -
Set aside roughly 2 cups of the dough and reserve for topping. Press the remaining dough into an 8 x 8 baking pan lined with parchment paper, pressing evenly into the corners.
06 -
Bake the crust at 350°F (175°C) for 15 minutes, or until the edges are slightly golden and the center is just set. Do not over bake.
07 -
In a large bowl, mix together the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla.
08 -
Pour the cranberry filling over the pre-baked crust. Break the reserved shortbread dough into small pieces and scatter over the cranberry layer.
09 -
Bake for about 45 minutes, covering the pan with aluminum foil for the last 10–15 minutes to prevent over-browning. Remove from oven and cool completely on a wire rack.
10 -
Whisk together powdered sugar, milk or heavy cream, and vanilla extract until the glaze reaches a drizzleable consistency.
11 -
Drizzle the vanilla glaze over the cooled bars. Slice into squares and serve.
# Notes:
01 -
Store tightly covered at room temperature for up to four days.
02 -
Bars may be frozen before adding the glaze. Defrost at room temperature and glaze before serving.