Name: Cranberry Crumble Bars Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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; 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; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla

There’s something incredibly comforting about the tart burst of cranberries paired with a buttery, crumbly base. This Cranberry Crumble Bars Recipe hits just that sweet spot—perfectly balanced, easy to make, and seriously delicious. Once you try it, you'll see why it’s become one of my all-time favorite treats to bake and share.

The image shows nine square pieces of berry dessert bars arranged closely on a white marbled surface. Each bar has two main layers: a bottom layer of deep red berry filling that looks thick and slightly shiny, and a top layer of golden brown crumbly dough with a rough texture. The top layer is irregular and cracked in places, revealing the berry filling underneath. White icing is drizzled unevenly across the top of each piece, adding a smooth and glossy contrast to the crumbly dough. The bars are evenly spaced but fill most of the frame, showing their texture and color clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Crumble Bars Recipe
Top Tip
How to Serve Cranberry Crumble Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Crumble Bars Recipe

Why You'll Love This Recipe

This Cranberry Crumble Bars Recipe is one of those gems that’s both nostalgic and fresh. I love how it combines the tartness of cranberries with a rich, buttery shortbread crumble that melts in your mouth. Plus, it’s straightforward enough to keep things relaxed in the kitchen.

Simple Prep: You only need one bowl for the dough and easy steps that fit into a busy day.
Flavor Explosion: The cranberry filling balances sweetness and tartness perfectly with a hint of orange zest.
Textural Delight: The crumbly shortbread layers add buttery crunch that pairs beautifully with the fruity layer.
Versatile Treat: Great for holiday gatherings, afternoon snacks, or a cozy dessert with a cup of tea.

A close-up of a square slice of dessert with two visible layers: the bottom layer is thick, dark red with whole and mashed cherries visible inside, and the top layer is a golden brown, slightly crumbly crust with a rough texture. There are thin white icing drizzles on top that add a contrasting color. The dessert is sitting on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Crumble Bars Recipe plays a role in bringing flavor, texture, or balance. From creamy butter to tart cranberries with hints of orange, it all comes together like a little symphony of taste and comfort.

Flat lay of a stick of unsalted butter softened, a small heap of light brown sugar, a small heap of granulated sugar, a single large whole egg with a clean shell, a few whole vanilla beans, a simple mound of all-purpose flour, a small pile of ground cinnamon powder, a small pile of baking powder, a small pinch of kosher salt, fresh bright red cranberries, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with cornstarch, fresh orange with a few thin strips of orange zest and a small white ceramic bowl holding fresh orange juice, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, all arranged symmetrically with perfect spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using room temperature butter helps you cream it easily with sugar, creating that tender, flaky crust everyone loves.
Granulated sugar and light brown sugar: The mix adds sweetness plus a touch of molasses flavor from the brown sugar for depth.
Egg: Acts as a binder to hold the shortbread dough together nicely.
Vanilla extract: Adds warmth and rounds out the flavors in both crust and filling.
All-purpose flour: The base of the shortbread gives structure and that classic crumbly texture.
Baking powder: Just enough lift to keep the crust tender without being cakey.
Cinnamon: A subtle spice that pairs surprisingly well with tangy cranberries.
Kosher salt: Elevates the overall flavor, balancing sweetness and adding dimension.
Fresh or frozen cranberries: The star ingredient—fresh is best if you can find it, but frozen works just as well.
Cornstarch: Thickens the cranberry filling so it doesn’t get too runny when baked.
Orange zest and juice: Bright citrus notes that cut through the richness and add freshness.
Powdered sugar: For the easy vanilla glaze that finishes the bars with a touch of pretty sweetness.
Milk or heavy cream: Thins out the glaze nicely so it drizzles over the bars without being too thick or runny.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Cranberry Crumble Bars Recipe with a few tweaks depending on the season or occasion. Feel free to get creative with flavors or make it a bit more indulgent or diet-friendly—it’s all about what makes you happiest in the kitchen.

Variation: Swap fresh cranberries for frozen mulberries or raspberries if you want a slightly different berry twist; I tried this last winter and loved the change in flavor.
Spice it up: Add a pinch of ground ginger or nutmeg to the crust for an extra warm layer of flavor.
Gluten-free option: Use a 1:1 gluten-free baking flour—just be gentle when mixing, as gluten-free doughs need a bit more care.
Less sweet: Reduce the sugar in the filling slightly if you prefer your fruit bars more tart and bright—cranberries can handle it well!

Step-by-Step: How I Make Cranberry Crumble Bars Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating room temperature butter with both sugars until light and fluffy, about 3 minutes on medium speed. This step is key to a tender crust, so don’t rush it! Scrape the bowl as needed to make sure everything is evenly mixed.

Step 2: Add Egg and Vanilla, Mix Together

Next, add the egg and vanilla extract. Mix just until combined—overmixing at this stage can toughen the crust. Keep it gentle but thorough.

Step 3: Whisk Dry Ingredients and Combine

In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Slowly add to the wet ingredients and mix until dough just starts pulling away from the bowl. Stop mixing as soon as it comes together to keep that perfect crumbly texture.

Step 4: Save Some Dough for the Topping and Press the Rest into Your Pan

Set aside about 2 cups of dough loosely packed—this will be your crumble topping. Press the remaining dough evenly into an 8x8-inch pan lined with parchment paper, making sure to cover the corners. Using your hands or the flat bottom of a measuring cup helps get a nice firm layer.

Step 5: Bake the Crust Partially

Bake the crust at 350°F for 15 minutes until edges are golden and center is set but not browned. This partial bake prevents sogginess once the cranberry filling goes on.

Step 6: Mix and Spread the Cranberry Filling

While the crust cools just a bit, combine the cranberries with sugar, cornstarch, orange zest and juice, plus vanilla. Pour this tangy filling evenly over the warm crust so it begins to set up as you get the topping ready.

Step 7: Crumble the Reserved Dough and Add on Top

Break up the reserved dough into small, somewhat flat pieces and scatter them randomly over the cranberry layer—none of the pieces should cover the filling completely. This open crumb topping lets the fruit peek through beautifully.

Step 8: Bake Until Bubbly and Golden

Bake for about 45 minutes. For the last 10 to 15 minutes, tent the pan with foil so the topping doesn’t get too dark but still crisps up. The filling should bubble and the crumble should look golden and inviting.

Step 9: Cool Completely Before Glazing

Let the bars cool fully on a wire rack. This helps the filling set so the bars slice cleanly and the glaze sticks well.

Step 10: Whisk and Drizzle the Vanilla Glaze

Mix powdered sugar with milk or cream and vanilla until smooth and pourable. Drizzle over the cooled bars in pretty lines. The glaze adds just the right touch of sweetness and a lovely finish.

Step 11: Slice and Enjoy

Using a sharp knife, cut into squares (I get around 16 pieces). These bars are best enjoyed with a hot cup of coffee or tea—trust me on this pairing.

Top Tip

From baking these bars multiple times, I’ve learned a few tricks that really make a difference. These tips will help you get perfectly tender crust and a luxurious yet balanced filling every time:

Room Temperature Ingredients: Make sure your butter and egg are at room temp to mix smoothly and avoid a dense crust.
Don’t Overmix the Dough: Mixing just until combined preserves that tender, crumbly texture instead of a tough cookie-like crust.
Partial Bake the Crust: This important step keeps the bottom from becoming soggy once the juicy cranberry filling is added.
Foil Tent towards End: To avoid a too-dark crumble topping, tent the bars with foil in the last 15 minutes of baking.

How to Serve Cranberry Crumble Bars Recipe

cranberry crumble bars - Serving Suggestion

Garnishes

I usually keep it simple—just a gentle dusting of powdered sugar or a few fresh cranberry halves scattered on top for a festive touch. Sometimes, I add a sprig of fresh rosemary or thyme for a lovely aroma that complements the citrus in the filling.

Side Dishes

This recipe pairs marvelously with creamy cocktails like eggnog or a hot chai latte. For a chillier afternoon, a scoop of vanilla or cinnamon ice cream alongside the bars is pure magic. It’s also wonderful next to a simple green salad if you’re serving it for brunch.

Creative Ways to Present

I’ve tried layering these bars in clear dessert jars for holiday gifts, topped with whipped cream and fresh cranberries. For parties, cutting the bars into minis and arranging them on a wooden board with nuts and cheese makes a charming, unexpected dessert spread.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature, and they’ll stay fresh for up to four days. I find they actually taste better after resting a day, as the flavors meld beautifully.

Freezing

You can freeze the bars before glazing. Wrap tightly in plastic wrap followed by foil, then thaw at room temperature when ready to enjoy. Once thawed, just drizzle your glaze and slice—easy and convenient for last-minute treats.

Reheating

If you want your bars warm, pop them in a 300°F oven for 10 minutes or microwave a square for about 15 seconds. Just avoid overheating so the crust stays crumbly and the filling doesn’t dry out.

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

Absolutely! Frozen cranberries work just as well as fresh ones. Just make sure to thaw and drain any excess liquid before mixing with the other filling ingredients to avoid a runny center.

Can I make the crust in advance?

Yes! You can prepare the shortbread crust dough a day ahead, wrap it tightly in plastic wrap, and refrigerate. Bring it back to room temperature before pressing into the pan and baking.

What’s the best way to cut the bars cleanly?

Wait until the bars have completely cooled before slicing. Use a sharp knife that you wipe clean between cuts to avoid dragging the filling and crumbs, giving you neat squares every time.

Can I substitute orange zest with lemon zest?

Certainly! Lemon zest makes a great substitute and will give the filling a slightly different but equally bright citrus flavor. Feel free to experiment based on what you have on hand.

Final Thoughts

Honestly, this Cranberry Crumble Bars Recipe feels like a warm hug in dessert form. I’ve made it countless times, gifting it and sharing it with friends, and it’s always a hit. I’m sure once you try it, it’ll become one you reach for again and again—perfect for any season, any reason. So go ahead, bake these bars, share a piece, and enjoy every tangy, buttery bite!