Name: Cranberry Crumble Bars Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla extract

There’s something magical about the way tart cranberries and buttery crumble come together in my Cranberry Crumble Bars Recipe. These bars are like the perfect cozy hug in dessert form—rich shortbread, tangy fruit filling, and just the right touch of sweet glaze all in one bite.

The image shows several square pieces of crumbly dessert bars arranged closely together on a white marbled surface. Each bar has two main layers: a bottom layer of bright red fruit filling that looks juicy and slightly chunky, and a thick top layer of light golden crumbly dough. The dough is uneven and textured, with some cracks revealing the red filling underneath. White icing is drizzled on top of each square in thin, smooth lines, adding a glossy contrast. The bars look fresh with a rough but soft texture, inviting to bite. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Crumble Bars Recipe
Top Tip
How to Serve Cranberry Crumble Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Crumble Bars Recipe

Why You'll Love This Recipe

This Cranberry Crumble Bars Recipe holds a special place in my kitchen because it effortlessly combines bold flavors with an easy-to-follow process. Once you make these bars, you’ll want to bake them over and over—perfect for holidays, weekend treats, or anytime you want to impress without stress.

Amazing Texture: You get crisp, buttery shortbread with a tender cranberry filling and crumbly topping all in each bite.
Seasonal Favorite: Those fresh cranberries pop with tartness balanced by warm cinnamon and orange zest—ideal for autumn and winter baking.
Simple Ingredients: No need for fancy pantry items; most are staples you likely already have.
Make Ahead Friendly: You can prep in advance and freeze, making your life easier when entertaining or just craving a sweet snack.

The image shows a single square piece of a fruit dessert bar on a white marbled surface. The dessert has two main visible layers: the bottom and top layers are light golden brown with a crumbly, soft texture, and in between there is a thick, bright red fruit filling with whole and mashed pieces. The top layer is uneven with small chunks and cracks, and white icing is drizzled over the top in thin streaks. The lighting is soft, highlighting the texture and colors of the dessert. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Crumble Bars Recipe plays a key role. The shortbread crust and crumble bring buttery richness, while the cranberry filling bursts with fresh-tart brightness. Plus, the orange zest and cinnamon add that secret layer of warmth and depth you didn’t know you needed.

Flat lay of a few large cubes of unsalted butter, two small piles of granulated sugar and light brown sugar, one whole uncracked large egg with a clean shell, a small white bowl of clear vanilla extract, a mound of all-purpose flour, a small heap of baking powder, a small pile of ground cinnamon, a pinch of kosher salt, a cluster of fresh cranberries, a small white bowl with granulated sugar, a small white bowl with cornstarch, a small pile of bright orange zest, a small white bowl holding fresh orange juice, a small white bowl of vanilla extract, a white ceramic bowl with sifted powdered sugar, a small white bowl filled with whole milk, all ingredients arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature for easy creaming, this gives the bars that luscious, melt-in-your-mouth crumb.
Granulated Sugar & Light Brown Sugar: Using both balances sweetness and adds a subtle molasses note from brown sugar.
Egg: Binds the shortbread dough so it holds together yet stays tender.
Vanilla Extract: Enhances all the flavors—don’t skip or substitute cheaply!
All-Purpose Flour: The base of the crust; spoon and level to avoid dense bars.
Baking Powder: Gives a slight lift to keep the crust from feeling heavy.
Cinnamon: Warms up the flavor profile with a cozy spiciness.
Kosher Salt: Cuts through the sweetness to enhance the other flavors.
Cranberries: Fresh or frozen works; spikes the filling with tartness and texture.
Cornstarch: Thickens the cranberry filling, so it’s wonderfully jammy and not watery.
Orange Zest & Juice: Bright citrus notes perk up the tart cranberries beautifully.
Powdered Sugar & Milk (or Cream): Whisk together for a smooth, glossy vanilla glaze that ties everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play with this recipe depending on the season and mood. You can tweak the topping, add nuts, or swap out the citrus for lemon if you want a different tang. It’s such a forgiving recipe—you’ll definitely find your favorite spin in no time!

Variation: I once added a handful of chopped pecans to the crumble topping. The nuts added a delightful crunch and made it feel extra festive, perfect for holiday gift-giving.
Dietary Adjustments: For a gluten-free option, try using a gluten-free all-purpose mix. The crust texture changes slightly but still turns out wonderful.
Seasonal Swaps: Swap cranberries for frozen mixed berries in the summer months—you’ll get a fresh fruity twist that’s equally delicious.

Step-by-Step: How I Make Cranberry Crumble Bars Recipe

Step 1: Creaming the Butter and Sugars

Start by beating the softened butter and both sugars together in your mixer until the mixture looks light and fluffy—about 3 minutes. This step is crucial because it traps air in the dough, giving you a tender crumb. Don’t rush it! Scraping down the bowl sides ensures everything mixes evenly.

Step 2: Bringing in the Egg and Vanilla

Add the egg and vanilla extract to the buttery mixture, mixing well after. This adds moisture and binds the dough together—if your egg is cold, it might make the batter a bit stiff, so room temperature is best.

Step 3: Combining Dry Ingredients and Forming Dough

Whisk the flour, baking powder, cinnamon, and salt in a separate bowl before gradually adding to the wet ingredients. Mix just until the dough begins to pull away from the sides—that’s your sign to stop. Overmixing here means tougher bars, which we want to avoid.

Step 4: Setting Aside Dough for the Crumble

Reserve roughly two cups of the dough for the topping by packing it loosely—don’t compress it too much. This makes crumbly topping pieces that bake beautifully while letting the cranberry filling peek through.

Step 5: Pressing the Crust and Pre-Baking

Press the remaining dough evenly into an 8x8-inch pan lined with parchment paper. Don’t be shy about using your hands or the bottom of a measuring cup to get an even layer—this helps the crust bake evenly. Bake at 350°F (175°C) for 15 minutes until edges are just golden and center is set.

Step 6: Preparing the Tangy Cranberry Filling

While the crust cools a little, toss cranberries with sugar, cornstarch, orange zest and juice, and vanilla. The cornstarch thickens the juicy cranberries as they bake, keeping things from getting mushy. Pour this mixture over the warm crust—watch the vibrant color brighten your kitchen!

Step 7: Adding Crumble and Baking to Perfection

Break up the reserved dough into uneven pieces and scatter it across the cranberry layer, leaving lovely gaps so fruit shows through. Bake for about 45 minutes, covering with foil during the last 10-15 minutes to prevent over-browning. This slow, gentle bake is key to a perfect texture contrast.

Step 8: Cooling and Glazing

Let the bars cool on a wire rack until completely set—patience here pays off as cutting warm bars leads to messy slices. Once cooled, whisk up a silky vanilla glaze (powdered sugar, milk, vanilla) and drizzle it over. The glaze adds just the right amount of sweet finishing touch.

Step 9: Slice and Enjoy!

Cut into squares, serve with coffee or tea, and get ready for compliments. These bars hold up great, so you can savor one now and save some for later.

Top Tip

From my experience baking this Cranberry Crumble Bars Recipe multiple times, a few tricks will make all the difference between good and great bars. These tips helped me get consistent results and avoid frustrating baking mishaps.

Use Room Temperature Ingredients: Butter and eggs at room temp mix better and create a more uniform dough.
Don’t Overmix the Dough: Stop mixing as soon as it comes together to keep your bars tender.
Even Crust Pressing: Press crust firmly and evenly to prevent uneven baking or sogginess beneath the filling.
Cover with Foil Partway: Shielding the crumble topping late in baking keeps it from burning while the filling bubbles up nicely.

How to Serve Cranberry Crumble Bars Recipe

cranberry crumble bars - Serving Suggestion

Garnishes

I love topping these bars with a light dusting of extra powdered sugar for that snowy look. Sometimes I sprinkle a few fresh cranberries and orange zest curls on top after glazing for a fresh, festive vibe. A dollop of whipped cream on the side never hurts either!

Side Dishes

Serve these bars alongside a hot cup of coffee or herbal tea—they balance the tartness beautifully. They also make a lovely companion to a simple cheese plate, where the sweet-tart notes complement aged cheddar or creamy brie wonderfully.

Creative Ways to Present

For parties, I like to place the bars on a wooden board with fresh pine sprigs and cranberries scattered around—it adds a rustic, warm touch. Cutting the bars into bite-sized squares and serving on festive platters is perfect for holiday gatherings or afternoon tea parties.

Make Ahead and Storage

Storing Leftovers

Once fully cooled and glazed, store your cranberry bars tightly covered at room temperature for up to 4 days. I use a cake dome or airtight container to keep them fresh and crumbly. This recipe keeps really well, so no rush to eat them all at once!

Freezing

I always freeze my bars before glazing. Wrap the pan tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to enjoy, thaw at room temperature, then add the glaze for that fresh-baked look and flavor. It’s a lifesaver when you want dessert ready for guests at a moment’s notice.

Reheating

Reheat leftover bars gently in a low oven (around 300°F) for 5-10 minutes if you want them a touch warm. Avoid microwaving to keep the crust crisp and the filling intact. Warm bars with a bit of fresh glaze are really next-level delicious!

Frequently Asked Questions:

Can I use frozen cranberries for this Cranberry Crumble Bars Recipe?

Absolutely! Frozen cranberries work just as well as fresh. Just make sure to toss them straight into the filling mixture without thawing first—this prevents the dough from getting soggy.

How do I prevent the shortbread crust from getting too hard?

Mixing the dough just until it comes together and using room temperature butter helps keep the shortbread tender. Also, don’t over-bake the crust during the pre-bake step; it should be slightly golden, not dark.

Can I make mini cranberry crumble bars with this recipe?

Yes, this recipe scales beautifully for smaller pans—just adjust baking times slightly and keep an eye on the bars so they don’t overcook. Mini bars are perfect for parties or gift boxes.

Why do I need to cover the bars with foil during baking?

Covering the bars with foil during the last part of baking prevents the crumble topping from burning while allowing the cranberry filling to fully cook and bubble. It balances browning for the perfect texture.

Final Thoughts

Honestly, the Cranberry Crumble Bars Recipe is one of those desserts that makes me smile baking and eating it. It’s simple but feels special—perfect for sharing with friends or indulging all to yourself. Once you try it, I think you’ll keep coming back for that perfect balance of tangy, sweet, and buttery crumb. So go ahead, bake a batch and make some memories (and crumbs) in your kitchen!