I love these Cranberry Crumble Bars because they capture the essence of winter with their seasonal cranberry and orange flavors! This cranberry bar recipe starts with a buttery shortbread crust, followed by a lovely layer of jammy cranberries, and then topped with a pecan shortbread crumble. They're individually portioned, portable, and perfect for parties or cookie exchanges. Plus, the recipe can easily be doubled if you need to feed more people.
Why These Cranberry Crumble Bars Are the Best
I love the combination of cranberry and orange which is why I’m excited about these bars. These fruity cranberry bars taste incredible and I love the snap of the shortbread crust against that jammy cranberry filling.
For my easy cranberry crumble bars, I use my tried and true buttery shortbread crust recipe. The same lightly salted shortbread is used for both the base and the crumble topping, and the fresh (or frozen) cranberries are added directly to the hot crust, with no pre-cooking necessary.
My cranberry filling combines tart cranberries, orange juice, orange zest, sugar, and vanilla. The citrus flavor from the orange juice and orange zest is subtle, but it enhances the cranberries without overpowering them. Plus, the orange and the vanilla paste together is just a dreamy combo. Your friends and family will love these bars and come back for more.
If you’re looking for more tasty cranberry desserts, I have plenty of recipes for you! Try my cranberry cake with vanilla streusel, cranberry orange cookies, or apple cranberry crumble pie. Any of these would be perfect to serve during the holiday season as they’re easy, delicious, and bring all the best winter flavors.
Cranberry Crumble Bar Ingredients
This is one of those fun recipes to make and then learn how to make it your own by experimenting with different ingredients.
For the Crust
- Unbleached All-Purpose Flour: This is the main ingredient in the crust and provides structure.
- Baking Powder: A little baking powder adds lift to the shortbread crust and makes it a little softer in texture.
- Kosher Salt: A little salt elevates the flavor of the other ingredients in both the cherry filling and the shortbread crust.
- Granulated Sugar: The sugar gives the crust just a hint of sweetness.
- Unsalted Butter: Melted butter brings the crumble together and gives it that classic buttery shortbread crust flavor. Use butter that tastes good as this is a prominent flavor. You can also use salted butter, but eliminate the kosher salt in the recipe ingredients.
- Toasted Pecans: These add a sweet nutty taste to the top crust, but if you're allergic to nuts you can leave them out.
For the Cranberry Filling
- Fresh Cranberries: You can use either fresh or frozen cranberries and they’ll work well, though my preference is for fresh. If you do use frozen, let the cranberries thaw and drain the excess liquid.
- Granulated Sugar: The sugar melts and softens the cranberries to get that ideal jammy filling texture. The sourness of the cranberry filling can vary, so don't hesitate to adjust the amount of sugar based on your flavor preference.
- Tapioca Starch: Tapioca starch works as a thickener in the filling for a shiny, clear finish/ If you don't have or can’t find any tapioca starch, you can use the same amount of corn starch.
- Orange Juice and Zest: Use a freshly squeezed and zested orange for the best flavor.
- Vanilla Bean Paste: Good-quality vanilla is so good with the citrus orange and tart cranberry flavors in these bars. You can also use vanilla extract
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make the Cranberry Crumble Bars
Step 1: Lightly brush a 9x9-inch square pan with melted butter to help the parchment stick. Line the pan with two long strips of parchment paper, leaving an overhang on all sides.
Step 2: Place the dry ingredients (flour, sugar, salt, and the spices) in a large bowl and whisk together.
Step 3: Pour the hot melted butter into the flour mixture. Use a spatula to combine the butter with the dry ingredients until there are no white bits visible.
Step 4: Measure a small portion of the crust into a separate bowl. Add the chopped pecans to this part of the crumble and mix.
Step 5: Press the remaining plain crust into the prepared pan until evenly thick across the bottom of the pan
Step 6: Bake the crust until the edges of the crust are brown and the center is light golden brown.
Step 7: Make the filling. Place the cranberries in a large bowl. Add the sugar and tapioca. Zest the orange directly on top of the sugar mixture, then add the orange juice. Mix the ingredients together.
Step 8: Remove the baked crust from the oven, then spoon the cranberry filling over the crust.
Step 9: Sprinkle the reserved pecan crumble mixture over the filling.
Step 10: Bake the cranberry bars until the filling is bubbly. Remove the pan from the oven and place it on a wire rack to cool.
Step 11: Let the bars cool to room temp, then store them in a refrigerator. It will be easier to lift the bars from the pan and cut them when they are cold.
Step 12: Use the overhang of the parchment paper sling to lift the bars from the pan. Cut the bars into 16 or 9 even squares.
How to Store Cranberry Crumble Bars
At room temperature, you can keep the bars for up to 2 days. If it’s warmer than 75°F, they’re good for about a day. In the fridge, you can pop the bars into an airtight container, and they’ll stay fresh for up to 5 days. I like that they develop a little extra chewiness after being in the fridge for a while.
Serving Ideas
I would most likely eat these plain as they are so good by themselves, but they would also be tasty with a big scoop of cold, creamy ice cream on top. Simple vanilla ice cream is always a great idea, or something like an apple cinnamon ice cream would pair well with the cranberry.
Tips for Successfully Making These Cranberry Bars
By following my tips, you can increase your chances of creating delicious and attractive cranberry crumble bars.
- Weigh your ingredients. Use a kitchen scale to weigh your ingredients, especially the flour.
- Let the bars cool completely before cutting: This step ensures that the bars are firm enough to cut neatly and prevents the filling from becoming too runny.
- Melt the butter over low heat: This method helps to reduce evaporation and ensures that the butter is evenly incorporated into the crust mixture.
- Toast the pecans: Toasting the pecans enhances their natural flavor and adds a subtle crunch to the crumble topping.
- Taste the cranberries and adjust the sugar: Since the sweetness of cranberries can vary, it's essential to taste them before starting and adjust the amount of sugar in the filling accordingly.
More Fruit Crumble Bars to Bake
If you want to bake some similar treats, I suggest trying some of these favorites:
All of these bars have have delicious juicy, fruity flavors and a buttery crumbly crust.
If you make these cranberry bars please leave a rating and a comment below.
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Easy Cranberry Crumble Bars with a Buttery Crust
Ingredients
Shortbread Crust
- 2 3/4 cups (340 grams) unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
- 16 tablespoons (227 grams) unsalted butter melted
- 1/3 cup (38 grams) toasted pecans roughly chopped
Cranberry Filling
- 12 ounces (340 grams) cranberries fresh or frozen
- 1 cup (200 grams) granulated sugar
- 4 teaspoons tapioca flour Bob's Red Mill recommended
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 teaspoons vanilla bean paste
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly brush the sides and bottom of a 9x9-inch square pan with melted butter. This step will help the parchment paper stick to the pan. Take two long strips of parchment paper and line the pan with the parchment so there is an overhang on all four sides. Lightly brush the parchment paper with butter, ensuring to get the corners where the pan is exposed so the cranberry filling doesn’t stick.
Make the Shortbread Crust
- Melt the butter over low heat. This step will take a few minutes but melting the butter on low heat will reduce evaporation. While the butter is melting, place the flour, baking powder, salt, ground cinnamon, and sugar in a large bowl and whisk together for 30 seconds.
- Pour the hot melted butter into the flour mixture. Use a spatula to combine the butter with the dry ingredients until there are no white bits of flour left. You should have about 700 grams of crust. Measure 275 grams (about 1-1/2 cups) into a separate bowl. Add the chopped pecans to this part of the crumble and mix together.
- Press the remaining crust into the prepared pan until it appears even thickness across the bottom of the pan.
- Bake the crust for 22-24 minutes or until the edges of the crust are brown and the center is light golden brown.
Make Cranberry Filling
- While the crust is baking prepare the cranberry filling. Place the cranberries in a large bowl. Mix the sugar and tapioca, then pour it on top of the cranberries. Zest the orange directly on top of the sugar mixture. Juice the orange and add 2 tablespoons of juice. Add the vanilla bean paste. Stir the ingredients together, until all the sugar is moistened.
Bake the Cranberry Crumble Bars
- Remove the crust from the oven (leave the oven on at 350°F) and spoon the cranberry filling over the baked crust. Use a spoon or offset spatula to spread it into an even layer. Sprinkle the reserved crumble mixture over the filling.
- Bake the cranberry bars for 40-45 minutes until the filling is bubbly along the edges of the pan and about 1 inch from the edge of the pan. Remove the pan from the oven and place it on a wire rack to cool. Run an offset spatula or butter knife along the edges of the pan to loosen the crust from the parchment paper
- Let the bars cool to room temperature, then store them in a refrigerator. It will be easier to lift the bars from the pan and cut them when they are cold.
- Use the parchment paper sling to lift the bars from the pan. Cut the bars into 16 2-1/8x2-1/8-inch squares or into nine (9) 3x3-inch squares.
Storage
- Room Temperature: The bars can be stored at room temperature for up to 2 days. If the inside temperature is above 75°F, the bars can be stored for up to 1 day at room temperature
- Refrigerator: Store the bars in an airtight container for up to 5 days.
Notes
- Melt the butter over low heat: This method helps to reduce evaporation and ensures that the butter is evenly incorporated into the crust mixture.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a subtle crunch to the crumble topping.
- Taste the cranberries and adjust the sugar: Since the sweetness of cranberries can vary, it's essential to taste them before starting and adjust the amount of sugar in the filling accordingly.
- Let the bars cool completely before cutting: This step ensures that the bars are firm enough to cut neatly and prevents the filling from becoming too runny.
Wendy says
It looks like cinnamon in the flour mixture but there is no mention of any spice in the recipe itself. Did you fail to include that in the recipe?
Cheryl Norris says
Hi Wendy
Thank you for letting me know about that mistake. I corrected it and included the cinnamon in the recipe.
Audrey says
This dessert check marked all the boxes . . . sweet, tangy, gooey and crunchy. I’m adding this recipe to my “mic drop” stash!