Cranberry Crumble Bars are a delightful treat that perfectly blend the tartness of cranberries with a sweet, buttery crumble. Whether it’s for a cozy gathering with friends or a festive holiday dessert, these bars are a hit with everyone! The combination of warm spices, bright orange zest, and a luscious glaze makes each bite a little piece of heaven. Get ready to impress your family and friends with this easy yet scrumptious recipe.
What You’ll Need for Cranberry Crumble Bars
To whip up these delicious treats, gather the following ingredients:
- 250 g unsalted butter, room temperature
- 100 g granulated sugar
- 100 g light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 400 g all-purpose flour
- 3 g baking powder
- 2 g cinnamon
- 1 g kosher salt
- 300 g fresh or frozen cranberries
- 130 g granulated sugar (for filling)
- 10 g cornstarch
- Zest of 1 orange
- 15 ml orange juice
- 5 ml vanilla (for filling)
- 90 g powdered sugar (for glaze)
- 60 ml whole milk or heavy cream
- 2.5 ml vanilla (for glaze)
Step-by-Step Cranberry Crumble Bars Recipe
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Preheat your oven to 175°C (350°F). In a stand mixer, cream together the room temperature butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla, mixing until everything is combined.
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In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add this dry mixture to the butter mixture until just combined.
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Set aside 250 g of dough for the topping. With the remaining dough, press it evenly into an 8×8 baking pan lined with parchment paper. Bake for 15 minutes until it’s slightly golden.
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For the filling, combine cranberries, 130 g sugar, cornstarch, orange zest, orange juice, and vanilla in a bowl. Pour this mixture over the baked crust.
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Take the reserved dough and break it into smaller pieces. Scatter these over the cranberry filling. Bake for an additional 45 minutes, covering with foil for the last 10-15 minutes to prevent over-browning.
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Allow the bars to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla until you have a smooth consistency. Drizzle this over the cooled bars, slice them up, and enjoy!
The Best Way to Serve It
These Cranberry Crumble Bars are best served slightly warm or at room temperature. Consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a beautiful presentation, cut the bars into neat squares and dust them with powdered sugar before serving. They also make a lovely addition to any holiday dessert table!
Helpful Tricks for Cranberry Crumble Bars
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Fresh or Frozen? You can use either fresh or frozen cranberries for this recipe. If using frozen, there’s no need to thaw them; just toss them in straight from the freezer.
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Adjust the Sweetness: Feel free to adjust the sugar in the filling according to your taste preferences. If you love a sweeter bar, add a bit more sugar.
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Flavor Variations: You can experiment with different spices like nutmeg or ginger for a unique twist. Not a fan of orange? Substituting lemon zest and juice will give a bright, fresh flavor.
Cranberry Crumble Bars FAQs
1. Can I use other fruits instead of cranberries?
Yes! These bars are versatile. Feel free to use blueberries, cherries, or raspberries for a different flavor profile.
2. How do I store leftovers?
Store any leftover bars in an airtight container at room temperature for up to three days. You can also refrigerate them for longer freshness.
3. Can I make these bars ahead of time?
Absolutely! You can bake them a day in advance. Just add the glaze right before serving for the best results.
There’s nothing quite like a batch of freshly baked Cranberry Crumble Bars to brighten your day. Give this recipe a try and treat yourself to the wonderful flavors of cranberries and spices. Enjoy every bite!
Cranberry Crumble Bars
A delightful treat blending tart cranberries with a sweet, buttery crumble, perfect for any gathering or festive occasion.
For the crust and crumble
- 250 g unsalted butter, room temperature
- 100 g granulated sugar
- 100 g light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 400 g all-purpose flour
- 3 g baking powder
- 2 g cinnamon
- 1 g kosher salt
For the filling
- 300 g fresh or frozen cranberries (No need to thaw if using frozen.)
- 130 g granulated sugar
- 10 g cornstarch
- 1 zest of 1 orange
- 15 ml orange juice
- 5 ml vanilla (for filling)
For the glaze
- 90 g powdered sugar
- 60 ml whole milk or heavy cream
- 2.5 ml vanilla (for glaze)
Preparation
- Preheat your oven to 175°C (350°F).
- In a stand mixer, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add to the butter mixture until just combined.
- Set aside 250 g of dough for the topping.
- Press the remaining dough evenly into an 8×8 baking pan lined with parchment paper.
- Bake for 15 minutes until slightly golden.
Filling and Baking
- Combine cranberries, 130 g sugar, cornstarch, orange zest, orange juice, and vanilla in a bowl.
- Pour the mixture over the baked crust.
- Take the reserved dough and break it into smaller pieces. Scatter these over the cranberry filling.
- Bake for an additional 45 minutes, covering with foil for the last 10-15 minutes to prevent over-browning.
- Allow the bars to cool completely.
Glazing
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle this over the cooled bars, slice them up, and enjoy!
Serve slightly warm or at room temperature. Pair with whipped cream or vanilla ice cream for an indulgent treat. Cut into neat squares and dust with powdered sugar for presentation.
