Cranberry Crumble Bars

Cranberry Crumble Bars – The Perfect Balance of Tart and Sweet

These Cranberry Crumble Bars are an elegant dessert that combines a buttery shortbread crust with a tart cranberry filling and a crumbly topping. With hints of orange and vanilla in every bite, these bars are the perfect way to use fresh or frozen cranberries and add a festive touch to your dessert table. A drizzle of vanilla glaze takes them to the next level, making them both beautiful and delicious. Here’s how to make this delightful treat!

Cranberry Crumble Bars Recipe

Ingredients

For the 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 tsp vanilla extract
• 3 1/4 cups (405 g) all-purpose flour, spooned and leveled
• 3/4 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt

For the Cranberry Filling:

• 2 1/2 cups fresh or frozen cranberries
• 2/3 cup (133 g) granulated sugar
• 1 tbsp cornstarch
• 1 tbsp orange zest
• 1 tbsp fresh orange juice
• 1 tsp vanilla extract

For the Vanilla Glaze:

• 3/4 cup powdered sugar, sifted
• 4 tbsp whole milk or heavy cream
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Shortbread Crust
   Preheat the oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, allowing some overhang on the sides for easy bar removal.

   In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides as needed.

   Add the egg and vanilla, beating until well combined.

   In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until the dough pulls away from the sides of the bowl. Avoid overmixing to maintain a tender texture.

   Set aside 2 cups of the dough for the crumble topping.

   Press the remaining dough firmly into the prepared baking pan, ensuring an even layer. Bake the crust for about 15 minutes, or until the edges are lightly golden and the center is just set. Let it cool slightly while you prepare the cranberry filling.

2. Make the Cranberry Filling
   In a large mixing bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla. Stir until the cranberries are evenly coated and the mixture is well combined.

   Spread the cranberry mixture over the pre-baked crust, making sure it’s evenly distributed.

3. Add the Crumble Topping
   Take the reserved shortbread dough and break it into small, flat pieces. Distribute these pieces randomly over the cranberry filling, leaving some gaps for the cranberries to show through.
4. Bake the Bars
   Bake for 45 minutes, covering the pan with aluminum foil for the last 10-15 minutes to prevent the top from over-browning.

   Remove the pan from the oven and allow the bars to cool completely on a wire rack.

5. Prepare the Vanilla Glaze
   In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Adjust the consistency with more milk if needed.

   Drizzle the glaze over the cooled bars for a beautiful finish.

Recipe Tips and Tricks

• Orange Zest for Extra Flavor: Don’t skip the orange zest! It adds a lovely citrusy note that complements the tartness of the cranberries.
• Covering with Foil: Covering the bars with foil in the last 10-15 minutes of baking prevents over-browning while still allowing the bars to cook through.
• Serving Suggestions: These bars are perfect for holiday gatherings or a festive dessert table. Serve slightly warm with a dollop of whipped cream, if desired!

Quick Recipe Overview

• Prep Time: 25 minutes
• Baking Time: 60 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour, 55 minutes
• Calories: 270 kcal per bar
• Servings: 16 bars

With a buttery shortbread crust, sweet-tart cranberry filling, and a delightful vanilla glaze, these Cranberry Crumble Bars are the ultimate holiday treat. Not only are they beautiful with their vibrant color and crumbly topping, but they’re also bursting with flavor in every bite. Perfect for Thanksgiving, Christmas, or any occasion where you want to impress your guests! Enjoy!

Cranberry Crumble Bars

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• Author: Dulcia
• Total Time: 1 hour 55 minutes
• Yield: 16 1x

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Description

These Cranberry Crumble Bars bring a delightful combination of flavors with a buttery shortbread crust, tart cranberry filling, and a sweet vanilla glaze. The hint of orange zest and juice adds brightness to the cranberries, making these bars a delicious treat that’s perfect for the holiday season. Each bite is filled with a balance of tangy and sweet flavors, making them ideal for fall gatherings and Thanksgiving celebrations.

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Ingredients

Scale 1x2x3x

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 ground 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 fresh 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

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Instructions

Prepare the Shortbread Crust: Preheat the oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, allowing some overhang for easy bar removal.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
Add the egg and vanilla to the mixture, beating until well combined. Scrape down the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough pulls away from the sides of the bowl. Do not overmix.
Set aside roughly 2 cups of the dough for the crumble topping. Press the remaining dough firmly into the prepared baking pan, ensuring an even layer.
Bake the crust for 15 minutes or until the edges are lightly golden and the center is just set. Let it cool slightly while preparing the cranberry filling.
Make the Cranberry Filling: In a large mixing bowl, combine the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Pour the cranberry mixture over the pre-baked crust, spreading it evenly.
Add the Crumble Topping: Break up the reserved shortbread dough into small, flat pieces and place them randomly over the cranberry filling, leaving gaps for the cranberries to peek through.
Bake for 45 minutes, covering the pan with aluminum foil for the last 10-15 minutes to prevent over-browning.
Cool and Glaze: Allow the bars to cool completely on a wire rack before adding the glaze.
Prepare the Vanilla Glaze: In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Adjust thickness as needed. Drizzle the glaze over the cooled bars.

• Prep Time: 25 minutes
• Cook Time: 60 minutes

Nutrition

• Calories: 270