Cranberry Crumble Bars (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
1 cup (226 g) unsalted butter, room temperature
02 -
1/2 cup (100 g) granulated sugar
03 -
1/2 cup (100 g) light brown sugar, packed
04 -
1 large egg, room temperature
05 -
2 teaspoons vanilla
06 -
3 1/4 cups (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 -
2/3 cup (133 g) granulated sugar
12 -
1 tablespoon cornstarch
13 -
1 tablespoon orange zest
14 -
1 tablespoon orange juice
15 -
1 teaspoon vanilla
→ Vanilla Glaze
16 -
3/4 cup powdered sugar, sifted
17 -
4 tablespoons whole milk or heavy cream
18 -
1/2 teaspoon vanilla
# 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 to the butter mixture, 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 ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix. Set aside roughly 2 cups of dough for the crumble topping.
05 -
Press the shortbread dough evenly into an 8 x 8 baking pan lined with parchment paper, ensuring it reaches the corners. Bake at 350°F (175°C) for 15 minutes, until edges are golden brown and the center is just set. Remove from oven and let cool slightly.
06 -
In a large bowl, mix together the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Pour the cranberry filling over the pre-baked crust.
07 -
Break the reserved dough into smaller pieces and place them evenly over the cranberry filling, leaving gaps for the cranberries to peek through.
08 -
Bake the assembled bars at 350°F (175°C) for 45 minutes. Cover the top with aluminum foil for the last 10 to 15 minutes to prevent the crumble from over-browning. Remove from the oven and cool completely on a wire rack.
09 -
Whisk together the powdered sugar, milk (or heavy cream), and vanilla to make the glaze. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin. Drizzle the glaze over the cooled bars.
10 -
Slice the bars into squares and serve. Store at room temperature in an airtight container for up to 4 days or freeze before glazing for later use.
# Notes:
01 -
Store bars tightly covered at room temperature for up to 4 days. To freeze, omit the glaze, freeze, and defrost at room temperature before adding the glaze.