Description
Cranberry Crumble Bars
Cranberry crumble bars are a holiday classic that delivers all the flavors of a festive pie, but without the fuss of rolling out dough! These bars feature a buttery shortbread crust, a tangy cranberry filling infused with citrus, and a drizzle of sweet vanilla glaze. They’re perfect for any gathering, adding a burst of vibrant color and flavor to your dessert spread. Easy to make with ingredients you probably have on hand, they’ll become a favorite treat for celebrating the season!
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg, room temperature
2 tsp vanilla
3 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp cinnamon
1/4 tsp kosher salt
2 1/2 cups cranberries
2/3 cup granulated sugar
1 tbsp cornstarch
1 tbsp orange zest
1 tbsp orange juice
3/4 cup powdered sugar
4 tbsp milk or cream
Directions:
1. Cream butter and sugars until fluffy. Add egg and vanilla.
2. Mix in dry ingredients; reserve 2 cups of dough.
3. Press dough into an 8×8 pan; bake at 350°F for 15 mins.
4. Spread cranberry filling, top with reserved dough, bake 45 mins.
5. Cool, glaze, and slice.
Prep Time: 15 mins
Kcal: 230 per bar
Step-by-Step Guide
1. Prepare the Crust & Crumble: In a large bowl, cream the room-temperature butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla until fully incorporated. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a cohesive dough forms. Set aside 2 cups of this dough for the crumble topping.
2. Par-Bake the Base: Press the remaining dough evenly into the bottom of a parchment-lined 8×8-inch baking pan. Use the bottom of a measuring cup to press it down firmly. Bake at 350°F (175°C) for 15 minutes, or until just set and lightly golden at the edges.
3. Make the Filling: While the base bakes, combine fresh cranberries, 2/3 cup sugar, cornstarch, orange zest, and orange juice in a medium saucepan. Cook over medium heat for 8-10 minutes, stirring frequently, until the cranberries burst and the mixture thickens. Remove from heat and let cool slightly.
4. Assemble & Final Bake: Spread the warm cranberry filling evenly over the par-baked crust. Crumble the reserved 2 cups of dough over the top in an even layer. Return the pan to the oven and bake for 40-45 minutes, until the topping is golden brown.
5. Cool, Glaze, and Serve: Let the bars cool completely in the pan on a wire rack. For the glaze, whisk powdered sugar with milk or cream until smooth. Drizzle over the cooled bars. Allow the glaze to set before slicing into squares.
Serving Suggestions
Serve these bars at room temperature for the best texture. They pair wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a festive presentation, dust with extra powdered sugar and garnish with fresh cranberries and a sprig of mint. They are perfect for holiday cookie trays, potlucks, or as a sweet afternoon treat with coffee or tea.
How-to Summary
Create a buttery shortbread dough and set aside 2 cups for topping. Press the remaining dough into a pan and par-bake. Cook cranberries with sugar, cornstarch, and orange until jammy. Spread filling over the base, crumble reserved dough on top, and bake until golden. Cool completely, drizzle with a simple vanilla glaze, and slice into bars.
Frequently Asked Questions
Can I use frozen cranberries? Yes, frozen cranberries work perfectly. Do not thaw them before cooking; add them directly to the saucepan. You may need to add 1-2 extra minutes to the cooking time.
How should I store these bars? Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The bars can also be frozen (without glaze) for up to 3 months.
Can I make the dough ahead of time? Absolutely. The shortbread dough can be made, wrapped tightly, and refrigerated for up to 2 days. Let it soften slightly at room temperature before pressing into the pan.
My filling is too runny. What happened? This usually means the cornstarch wasn’t fully activated or the mixture wasn’t boiled long enough. Ensure you cook the filling until it visibly thickens and becomes jam-like.
Can I omit the glaze? Yes, the bars are delicious without it. For a simpler finish, a light dusting of powdered sugar is a great alternative.
Common Mistakes to Avoid
- Overmixing the Dough: Mix just until the flour is incorporated to keep the crust tender, not tough.
- Using Cold Butter: Ensure your butter is truly at room temperature for proper creaming and a light texture.
- Skipping the Par-Bake: This step prevents a soggy bottom crust, so don’t rush it.
- Slicing While Warm: Cutting before the bars are completely cool will cause them to fall apart. Patience is key.
- Packing the Crumble Topping: Gently crumble the dough for a light, streusel-like topping instead of pressing it down.
Conclusion
Cranberry Crumble Bars are the ultimate hassle-free holiday dessert, combining buttery shortbread, vibrant cranberry filling, and a sweet glaze. By following this detailed guide and avoiding common pitfalls, you’ll achieve perfect, festive bars every time. They are sure to impress at any gathering and become a cherished seasonal tradition. Enjoy baking!