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Cranberry Crumble Bars

Cranberry Crumble Bars

Buttery shortbread crust topped with tart cranberry filling and crumbly topping, finished with a sweet vanilla glaze. Perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust and Topping
  • 1 cup Unsalted butter, room temperature
  • 0.5 cup Granulated sugar
  • 0.5 cup Light brown sugar, packed
  • 1 Large egg, room temperature
  • 2 tsp Vanilla extract
  • 3.25 cups All-purpose flour
  • 0.75 tsp Baking powder
  • 1 tsp Cinnamon
  • 0.25 tsp Kosher salt
Cranberry Filling
  • 2.5 cups Fresh or frozen cranberries
  • 0.66 cup Granulated sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Orange zest
  • 1 tbsp Orange juice
  • 1 tsp Vanilla extract
Vanilla Glaze
  • 0.75 cup Powdered sugar
  • 4 tbsp Whole milk or heavy cream
  • 0.5 tsp Vanilla extract

Equipment

  • Stand mixer
  • 8x8 baking pan
  • Parchment paper
  • Mixing bowls

Method
 

  1. Cream butter and sugars until fluffy. Add egg and vanilla, mixing well. Combine dry ingredients separately, then add to wet mixture until dough forms. Reserve 2 cups for topping.
  2. Press remaining dough into lined 8x8 pan. Bake at 350°F for 15 minutes until edges are golden.
  3. Mix cranberries, sugar, cornstarch, orange zest, juice, and vanilla. Pour over pre-baked crust.
  4. Break reserved dough into pieces and scatter over cranberry layer. Bake 45 minutes, covering with foil the last 10-15 minutes. Cool completely before glazing.

Notes

Store covered at room temperature up to 4 days or freeze before glazing up to 3 months. Frozen or fresh cranberries work equally well.