Description
These Cranberry Crumble Bars feature a buttery shortbread crust, tangy cranberry filling, and a sweet vanilla glaze topping. Perfect for a festive dessert or snack, combining the refreshing tartness of cranberries with a buttery, crumbly texture.
Ingredients
Scale
Shortbread Crust
- 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
- Cream Butter and Sugars: 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 to ensure even mixing.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture, mixing to combine well. Scrape down the bowl sides again to incorporate all ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and kosher salt.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture and mix just until the dough starts to pull away from the sides of the bowl. Avoid overmixing to keep the dough tender.
- Reserve Dough for Topping: Set aside roughly 2 cups of the dough, loosely packed, to use later as the crumble topping.
- Press Crust 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 flat across the base.
- Bake Crust: Bake the crust at 350°F for 15 minutes, or until the edges are slightly golden brown and the center is just set. Be careful not to overbake.
- Prepare Cranberry Filling: While the crust cools slightly, mix the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla extract in a large bowl until well combined.
- Add Filling to Crust: Pour the cranberry mixture evenly over the pre-baked shortbread crust.
- Add Crumble Topping: Use your hands to break the reserved dough into smaller, flat pieces and scatter them randomly over the cranberry filling, leaving gaps for the filling to peek through.
- Bake Crumble Bars: Bake for about 45 minutes at 350°F. Cover the top of the pan with aluminum foil during the last 10 to 15 minutes of baking to prevent the crumble topping from becoming too dark.
- Cool Bars: Remove from the oven and place the pan on a wire rack to cool completely before glazing.
- Make Vanilla Glaze: Whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
- Glaze and Slice: Drizzle the vanilla glaze evenly over the cooled bars. Once glazed, slice into 16 squares and serve.
Notes
- Store bars tightly covered at room temperature for up to 4 days to maintain freshness.
- Bars may be frozen before adding the vanilla glaze. Defrost at room temperature before drizzling with glaze.
- Use fresh cranberries for best flavor, but frozen cranberries work well if thawed and drained properly.
- For a dairy-free option, substitute butter with dairy-free margarine and use plant-based milk for the glaze.
- To intensify citrus flavor, increase orange zest and juice slightly.
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 45 mg
