Description
These easy cranberry crumble bars feature a buttery cinnamon shortbread crust, a tart cranberry-orange filling, a golden crumble topping, and a sweet vanilla glaze. They make a colorful one-pan dessert for Thanksgiving, Christmas, cookie exchanges, and winter gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 1/2 cups fresh or frozen cranberries
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- Cream the softened butter, 1/2 cup granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment for about 3 minutes, until light and fluffy. Scrape down the bowl.
- Add the egg and 2 teaspoons vanilla extract. Mix until well combined, then scrape down the bowl again.
- Whisk the flour, baking powder, cinnamon, and salt together in a separate bowl.
- Add the dry ingredients to the butter mixture. Mix only until the dough starts pulling away from the sides of the bowl.
- Set aside about 2 loosely packed cups of dough for the crumble topping.
- Press the remaining dough evenly into the prepared pan, using your hands or the flat bottom of a measuring cup.
- Bake the crust for 15 minutes, until the edges look lightly golden and the center appears set.
- Remove the pan from the oven and let the crust cool slightly while preparing the filling.
- Combine the cranberries, 2/3 cup granulated sugar, cornstarch, orange zest, orange juice, and 1 teaspoon vanilla extract in a large bowl.
- Spread the cranberry mixture evenly over the partially baked crust.
- Break the reserved dough into small, flat pieces and scatter them over the filling, leaving spaces where the cranberries can show through.
- Bake for about 45 minutes. Cover the pan loosely with foil during the final 10 to 15 minutes if the crumble starts browning too quickly.
- Place the pan on a wire rack and let the bars cool completely.
- Whisk the powdered sugar, milk or heavy cream, and 1/2 teaspoon vanilla extract until smooth. Adjust with additional milk or powdered sugar when needed.
- Drizzle the glaze over the completely cooled bars and allow it to set.
- Lift the slab from the pan with the parchment paper and slice it into 16 squares.
Notes
- Use frozen cranberries directly from the freezer without thawing.
- Do not overmix the shortbread dough after adding the flour.
- Cover the crumble with foil near the end of baking if it browns too quickly.
- Cool the bars completely before glazing and slicing.
- Store the bars tightly covered at room temperature for up to 4 days.
- Freeze the bars before adding the glaze. Thaw them at room temperature, then drizzle with fresh glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bars and Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 27
- Sodium: 65
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 3
- Cholesterol: 45