Cranberry Crumble Bars – Festive Holiday Treat
These Cranberry Crumble Bars are the perfect balance of tart and sweet. A buttery, crumbly base and topping surround a tangy cranberry filling, creating a festive dessert that’s easy to make and even easier to love.
Perfect for holiday dessert tables, cookie swaps, or a cozy winter treat, these bars bring color and flavor to any gathering. Best of all, they can be made ahead and stored, making them a stress-free option for busy holiday baking.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups fresh or frozen cranberries
- ¾ cup brown sugar
- Zest of 1 orange
- 1 tsp vanilla extract
- 1–2 tbsp water (if needed for cranberry filling)
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Make the crumble base: In a bowl, combine flour, ½ cup sugar, baking powder, and salt. Cut in ½ cup butter until mixture resembles coarse crumbs. Press evenly into the prepared pan.
- Bake base: Bake for 12–15 minutes until lightly golden. Remove from oven.
- Prepare cranberry filling: In a saucepan, combine cranberries, brown sugar, orange zest, vanilla extract, and water. Cook over medium heat until cranberries soften and mixture thickens (about 8–10 minutes). Cool slightly.
- Assemble bars: Spread cranberry filling evenly over the baked base. Crumble the remaining ½ cup butter and 1 cup flour mixture on top to create the crumble topping.
- Bake final: Bake for 20–25 minutes until topping is golden and filling is bubbly.
- Cool and serve: Let cool completely in pan before cutting into squares.
Tips for Success
- Use fresh cranberries for bright flavor, or frozen if out of season.
- Chill bars briefly after baking for cleaner slices.
- Adjust sweetness by adding more or less brown sugar depending on tartness of cranberries.
Cranberry Crumble Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Mix ½ cup sugar, flour, baking powder, and salt for the base. Cut in ½ cup butter until coarse crumbs form. Press into pan.
- Bake base 12–15 minutes until lightly golden.
- Cook cranberries, brown sugar, orange zest, vanilla, and water in a saucepan until thickened.
- Spread cranberry filling over baked base. Crumble remaining butter and flour mixture on top.
- Bake 20–25 minutes until topping is golden and filling bubbles.
- Cool completely before cutting into squares and serving.
Notes
Serving Ideas
- Dust with powdered sugar for a festive finish.
- Serve alongside whipped cream or a scoop of vanilla ice cream.
- Package in holiday boxes for gifting.
Storage & Make-Ahead
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Can be frozen uncut for up to 2 months; thaw before slicing.
Variations
- Nutty Crumble: Add chopped pecans or almonds to the crumble topping.
- Citrus Twist: Mix in orange or lemon zest to both filling and topping.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
FAQ
Can I use dried cranberries instead of fresh?
Yes — rehydrate dried cranberries in hot water for 5–10 minutes before cooking.
Can these be made ahead for a party?
Absolutely — bake a day or two in advance and store in an airtight container.
Can I double the recipe?
Yes — simply use a larger baking pan and adjust baking time slightly.
