Description

These Cranberry Crumble Bars feature a buttery shortbread crust, a tangy cranberry filling enhanced with orange zest and juice, topped with a sweet vanilla glaze. Perfectly balanced between tart and sweet, these bars offer a delightful texture with a crumbly top and a moist, flavorful cranberry layer, making an irresistible treat for any occasion.

Ingredients

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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 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 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

Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and mix to combine well. Scrape down the sides again to incorporate all ingredients.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and kosher salt until evenly combined.
Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and mix just until the dough starts to pull away from the sides of the bowl. Avoid overmixing to keep the crust tender.
Reserve dough for topping: Set aside roughly 2 cups of the dough, loosely packed, to use later as the crumble topping.
Press crust into pan: Press the remaining shortbread dough evenly into an 8 x 8-inch baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press it firmly into the corners and edges.
Bake crust: Bake the crust at 350°F for 15 minutes, or until the edges are slightly golden brown and the center is just set. Be careful not to overbake.
Prepare cranberry filling: While the crust cools slightly, mix together the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla extract in a large bowl until well combined.
Assemble bars: Pour the cranberry mixture evenly over the pre-baked crust. Break up the reserved dough into smaller, flat pieces with your hands and scatter them over the cranberry filling, leaving some cranberries exposed.
Bake bars: Bake for about 45 minutes total. For the last 10 to 15 minutes, cover the top of the pan with aluminum foil to prevent the crumble from becoming too dark.
Cool bars: Remove the bars from the oven and place the pan on a wire rack to cool completely before adding the glaze.
Make vanilla glaze: Whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Adjust the consistency by adding more milk if too thick, or more powdered sugar if too thin.
Glaze and serve: Drizzle the vanilla glaze over the cooled bars. Slice into 16 squares and enjoy.

Notes

Store the bars tightly covered at room temperature for up to 4 days to maintain freshness.
These bars can be frozen before adding the vanilla glaze. Defrost at room temperature before glazing to ensure the glaze adheres properly.
Use fresh or frozen cranberries interchangeably based on availability; no need to thaw frozen cranberries before mixing.
If you prefer a thicker glaze, add powdered sugar gradually; for a thinner glaze, add milk carefully to avoid excessive runniness.
Line the baking pan with parchment paper with overhangs on the sides for easy removal of the bars after baking.

Nutrition

Serving Size: 1 square
Calories: 280 kcal
Sugar: 20 g
Sodium: 110 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 45 mg