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Cranberry Crumble Bars Recipe

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4 from 8 reviews

  • Author: Chef
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

These Cranberry Crumble Bars feature a buttery shortbread crust topped with a vibrant, tangy cranberry filling and a golden crumble topping. Perfect for holiday gatherings or as a festive treat, these bars combine the tartness of cranberries with the sweet, crumbly richness of buttery dough and a smooth vanilla glaze.

Ingredients

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

  1. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
  2. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined. Scrape down the sides of the bowl again to ensure even mixing.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and kosher salt. This dry mix will provide structure and flavor to the dough.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in the mixer and mix just until the dough starts to pull away from the sides of the bowl. Avoid overmixing to keep the texture tender.
  5. Reserve Dough for Topping: Remove approximately 2 cups of dough (loosely packed) and set aside for the crumble topping later.
  6. Press Dough into Pan: Press the remaining shortbread dough evenly into an 8 x 8-inch baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press the dough firmly into the corners and across the pan.
  7. Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 15 minutes or until the edges are slightly golden and the center is just set. Avoid overbaking to prevent dryness.
  8. Prepare Cranberry Filling: While the crust bakes, combine fresh or frozen cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla extract in a large bowl. Mix well to coat the cranberries evenly.
  9. Add Cranberry Filling to Crust: Once the crust is slightly cooled, pour the cranberry mixture evenly over the baked crust in the pan.
  10. Add Crumble Topping: Using your hands, break the reserved 2 cups of shortbread dough into smaller, flat pieces. Scatter these pieces randomly over the cranberry filling, leaving some gaps for the berries to peek through.
  11. Bake the Bars: Bake for approximately 45 minutes at 350°F (175°C). During the last 10 to 15 minutes, cover the top of the pan with aluminum foil to prevent the crumble from becoming too dark.
  12. Cool and Glaze: Remove the bars from the oven and transfer the pan to a wire rack to cool completely. Once cooled, prepare the vanilla glaze by mixing powdered sugar, whole milk or heavy cream, and vanilla extract until smooth. Drizzle or spread the glaze over the cooled bars before serving.

Notes

  • Use fresh or frozen cranberries depending on availability; no need to thaw frozen cranberries before use.
  • Press the dough firmly into the pan to ensure an even crust that holds together well.
  • Covering the bars with foil in the last baking phase prevents over-browning of the crumble topping.
  • The vanilla glaze adds a sweet finish but can be omitted for a less sweet version.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/cranberry-crumble-bars-recipe/