Description
These Cranberry Crumble Bars feature a buttery shortbread crust topped with a tangy homemade cranberry filling and finished with a sweet vanilla glaze. Perfect for holiday gatherings or a cozy dessert, the bars combine a crisp crumble texture with juicy cranberries and a smooth glaze drizzle for a delightful treat.
Ingredients
Scale
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
- 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
Vanilla Glaze
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla
Instructions
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 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 creamed mixture and mix until well combined. Scrape down the sides of the bowl again for thorough incorporation.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and kosher salt until evenly combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the mixer bowl and mix just until the dough starts to pull away from the sides of the bowl. Avoid overmixing to keep the crust tender.
- Set Aside Dough for Topping: Remove roughly 2 cups of the dough, loosely packed, and set it aside to use later as the crumble topping.
- Press Dough into Pan: Press the remaining shortbread dough evenly into the bottom of an 8 x 8 inch baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press the dough firmly into all corners and edges.
- Pre-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, in a large bowl, mix together the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla until well combined.
- Add Cranberry Filling to Crust: Pour the cranberry mixture evenly over the pre-baked crust.
- Top with Crumble Dough: Using your hands, break the reserved 2 cups of shortbread dough into smaller, flat pieces. Scatter these pieces randomly over the cranberry filling, leaving gaps so the filling peeks through.
- Bake Bars: Bake for about 45 minutes in the oven, covering the top of the pan with aluminum foil during the last 10 to 15 minutes to prevent the crumble topping from becoming too dark.
- Cool Completely: Remove the bars from the oven and place the pan on a wire rack, allowing the bars to cool completely before adding the glaze.
- Prepare Vanilla Glaze: In a small bowl, whisk together the sifted powdered sugar, milk or heavy cream, and vanilla extract until smooth. The glaze should be thin enough to drizzle but not transparent—adjust milk or powdered sugar as needed.
- Glaze and Serve: Drizzle the vanilla glaze evenly over the cooled bars. Slice into 16 squares and serve.
Notes
- Store the bars tightly covered at room temperature for up to 4 days to maintain freshness.
- These bars may be frozen before glazing. Freeze them in an airtight container, then defrost at room temperature before drizzling with the vanilla glaze.
- If you prefer a more tart cranberry flavor, reduce the sugar in the filling slightly.
- For a dairy-free glaze, substitute the milk with a plant-based milk such as almond or oat milk.
- Using fresh cranberries will give the best texture, but frozen cranberries work well too; no need to thaw before mixing.
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
