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This cranberry crumble bar recipe transforms tart cranberries into a delectable dessert perfect for holiday gatherings. The buttery shortbread crust provides the ideal foundation for the bright citrus-spiked cranberry filling, all topped with a sweet vanilla glaze that ties everything together beautifully.
I first made these bars for a Thanksgiving potluck when I was short on time but wanted something impressive. They disappeared faster than the pumpkin pie, and now they've become my signature holiday contribution that friends specifically request each season.
Ingredients
For the Shortbread Crust
- Unsalted butter: creates a rich, tender texture and carries flavor beautifully across the entire bar
- Granulated sugar: provides essential sweetness to balance the tart cranberries
- Light brown sugar: adds depth and a subtle caramel note to the crust
- Large egg: binds everything together and adds richness
- Vanilla extract: enhances the warmth of the shortbread
- All-purpose flour: forms the structure; look for unbleached for best flavor
- Baking powder: gives a slight rise to keep the crust from becoming too dense
- Cinnamon: adds a warm spice note that complements the cranberries
- Kosher salt: balances the sweetness and enhances all flavors
For the Cranberry Filling
- Fresh or frozen cranberries: work equally well; no need to thaw if using frozen
- Granulated sugar: tames the natural tartness of cranberries
- Cornstarch: thickens the filling, preventing soggy bars
- Orange zest and juice: brighten the filling with citrus notes that complement cranberries perfectly
- Vanilla: rounds out the flavors with warmth
For the Vanilla Glaze
- Powdered sugar: provides sweetness and dissolves completely for a smooth finish
- Whole milk or heavy cream: creates the right consistency; heavy cream makes a richer glaze
- Vanilla extract: adds depth and aroma
How To Make Cranberry Crumble Bars
- Prepare the Shortbread Base:
- Cream butter and sugars in a stand mixer with the paddle attachment for a full 3 minutes until noticeably lighter in color and texture. This step incorporates air for a tender crumb. Add egg and vanilla, mixing until fully incorporated, scraping down the bowl to ensure even mixing.
- Mix the Dry Ingredients:
- Whisk flour, baking powder, cinnamon, and salt in a separate bowl to ensure even distribution of leavening and spices. Add to the butter mixture and mix just until the dough pulls away from the sides of the bowl. Overmixing will develop gluten and result in tough bars.
- Press and Prebake the Crust:
- Reserve about 2 cups of dough for the crumble topping. Press remaining dough firmly into a parchment-lined 8x8 pan, using your knuckles or a flat-bottomed measuring cup to create an even layer, paying special attention to the corners. Bake at 350°F for exactly 15 minutes until edges are just turning golden.
- Prepare the Cranberry Filling:
- While the crust is baking, combine cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla in a large bowl. Stir until cranberries are evenly coated and sugar begins to draw out their juices. Pour this mixture over the slightly cooled prebaked crust, spreading evenly.
- Add the Crumble Topping:
- Break the reserved dough into irregular, flattened pieces and scatter them over the cranberry filling, deliberately leaving gaps for the bright cranberry color to show through. This creates visual appeal and allows steam to escape during baking.
- Bake to Perfection:
- Bake for approximately 45 minutes, covering with foil during the final 10-15 minutes to prevent over-browning. The bars are done when the cranberries are bubbling at the edges and the crumble topping is golden brown. Cool completely on a wire rack before glazing.
- Finish with Vanilla Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. The consistency should be thick enough to hold briefly on the bars before slowly melting into the crevices. Drizzle decoratively over cooled bars before slicing into squares.
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My secret favorite part of this recipe is the contrast between the buttery shortbread and the tart cranberries. My grandmother always said cranberries needed "good company" to shine, and this recipe proves her right. Every Christmas, making these bars connects me to those kitchen memories with her.
Make-Ahead and Storage
These cranberry crumble bars are perfect for holiday preparation because they actually improve with a day of rest. The flavors meld and deepen overnight, making them ideal for busy holiday schedules. Store them in an airtight container at room temperature for up to 4 days, though they rarely last that long in my house.
For longer storage, freeze the unglazed bars in a single layer, then transfer to a freezer container with parchment between layers. They keep beautifully for up to 3 months. Thaw completely at room temperature before adding the fresh vanilla glaze just before serving.
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Variations to Try
The basic structure of these bars can be adapted to use other fruit combinations. Try blueberry and lemon zest in summer, or apples with extra cinnamon in fall. For a tropical twist, substitute mangoes and lime zest for the cranberries and orange.
For dietary restrictions, this recipe can be modified. Use a gluten-free flour blend with xanthan gum for the crust, and vegan butter and a flax egg for a plant-based version. While the texture will differ slightly, the flavor profile remains delicious.
During the holidays, try adding a half teaspoon of almond extract to the crust and sprinkling the top with sliced almonds before baking for an elegant variation.
Serving Suggestions
These cranberry bars are substantial enough to be served on their own as a handheld dessert, perfect for holiday buffets. For a more formal presentation, warm individual squares slightly and serve with a scoop of vanilla ice cream or lightly sweetened whipped cream.
For brunch, skip the glaze and serve these as a more substantial alternative to coffee cake. The tartness of the cranberries pairs wonderfully with coffee or hot tea. During the holiday season, I sometimes add these to cookie platters as a colorful contrast to traditional cookies.
Frequently Asked Questions
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly. No need to thaw them before mixing with the other ingredients.
- → How do I prevent the crumble topping from overbaking?
Cover the pan with aluminum foil during the last 10-15 minutes of baking to avoid over-browning.
- → What’s the best way to store these bars?
Store the cranberry bars tightly covered at room temperature for up to 4 days. For longer storage, freeze without the glaze and add it after defrosting.
- → Can I substitute orange zest and juice with something else?
Lemon zest and juice can be used as a substitute if you prefer a different citrus flavor. Experiment to suit your taste!
- → What consistency should the vanilla glaze have?
The glaze should be thin enough to drizzle but not so runny that it becomes transparent. Adjust the thickness by adding more powdered sugar or milk as needed.