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Cranberry Crumble Bars

Cranberry Crumble Bars: Irresistibly Easy Holiday Treats

These Cranberry Crumble Bars combine tart cranberries with a buttery crust, making them a must-bake holiday treat.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust and Crumble Topping
  • 1/2 cup Unsalted Butter Provides richness and moisture; can substitute with non-dairy alternatives.
  • 1/2 cup Granulated Sugar Sweetens the crust.
  • 1/2 cup Light Brown Sugar Adds depth; can substitute with more granulated sugar.
  • 1 large Egg Binds the ingredients; for vegan option, use a flax egg.
  • 1 1/2 cups All-Purpose Flour Forms the structure; can use gluten-free flour.
  • 1/2 teaspoon Baking Powder Provides leavening.
  • 1/4 teaspoon Salt Enhances flavor.
For the Filling
  • 2 cups Cranberries Fresh or frozen.
  • 1/2 cup Granulated Sugar Adjust to taste.
  • 1 tablespoon Cornstarch
  • 1 large Orange Zest and Juice Can substitute lemon.
  • 1 teaspoon Vanilla Extract Elevates flavor; can use almond extract.
For the Glaze
  • 1 cup Powdered Sugar Adjust liquid for glaze thickness.
  • 2 tablespoons Milk or Heavy Cream Consider non-dairy for a vegan option.

Equipment

  • Mixing Bowl
  • 8x8 inch baking pan
  • Parchment Paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, cream together ½ cup of unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy, about 3-4 minutes. Beat in one egg and 1 teaspoon of vanilla extract, blending until well combined. Gradually mix in 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt until a dough forms.
  2. Once your dough is ready, reserve about 2 cups of it for the crumble topping. Set the reserved dough aside while you prepare the crust and filling.
  3. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. Press the remaining dough evenly into the bottom of the pan and bake for 15 minutes.
  4. Prepare the cranberry filling by combining 2 cups of cranberries, ½ cup of granulated sugar, 1 tablespoon of cornstarch, zest and juice of 1 orange, and 1 teaspoon of vanilla extract. Stir well.
  5. Pour the cranberry mixture over the baked crust. Crumble the reserved dough on top.
  6. Bake for an additional 45 minutes, or until the topping is golden and the filling is bubbling. Cover with foil if browning too quickly.
  7. Let cool completely in the pan. Mix 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract for glaze, then drizzle over cooled bars.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store bars at room temperature in an airtight container for up to 4 days. They can be refrigerated for a firmer texture and last up to 1 week. Freeze for longer storage before glazing.

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