Cranberry Crumble Bars – Buttery, Tart & Sweet Holiday Dessert

Introduction

Cranberry Crumble Bars are the ultimate holiday dessert: buttery, tart, sweet, and impossibly easy to love. With a golden, brown sugar shortbread base, a ruby red cranberry filling, and a crumbly, streusel-like topping, these bars are as beautiful as they are delicious.

Perfect for Thanksgiving, Christmas, or any cozy winter gathering, they offer a refreshing alternative to traditional pies and cookies. The cranberry filling is made with fresh or frozen berries simmered down into a jammy layer that cuts through the richness of the crust and crumble.

Inspired by the nostalgic flavors of Browned Butter Blondies and classic crumble bars, these treats strike the perfect balance between indulgent and bright — the kind of dessert that disappears quickly from the dessert table.

Ingredients Overview

These bars are built on simple pantry staples, elevated with fresh cranberries and the nutty depth of browned butter.

For the Crust & Crumble:

• All-Purpose Flour: Forms the base and crumb topping. Be sure to spoon and level for accurate measuring.
• Brown Sugar: Adds a warm, molasses-rich sweetness and helps create a chewy, tender texture.
• Granulated Sugar: Balances the brown sugar and sweetens the crumble.
• Salt: A pinch enhances all the flavors and keeps the sweetness in check.
• Unsalted Butter (Browned): The secret to next-level flavor. Browning the butter gives it a toasty, nutty aroma that makes the bars irresistible.
• Vanilla Extract: Rounds out the flavors in the crust and crumb.

For the Cranberry Filling:

• Fresh or Frozen Cranberries: Tart and vibrant, they soften into a jammy layer when cooked down.
• Granulated Sugar: Sweetens the cranberries just enough without overpowering their natural tang.
• Orange Zest & Juice: Brightens the filling and adds a citrusy twist that complements the berries.
• Cornstarch: Thickens the filling for a sliceable, jam-like consistency.
• Cinnamon (optional): Adds subtle warmth and holiday spice.

Ingredient Tips & Substitutions:

• Butter: For added richness, you can use browned salted butter and reduce the added salt slightly.
• Gluten-Free: Use a 1:1 gluten-free baking blend.
• Vegan: Use vegan butter and check that your sugar is certified vegan.
• Add Nuts: Stir chopped pecans or walnuts into the crumble topping for added crunch.

Step-by-Step Instructions

1. Brown the Butter

In a saucepan over medium heat, melt ¾ cup (1½ sticks) unsalted butter. Continue cooking, stirring constantly, until it foams and turns golden with a nutty aroma — about 5–7 minutes.

Remove from heat and let cool slightly.

2. Make the Crust and Crumble

In a large mixing bowl, combine:

• 1¾ cups all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• ¼ tsp salt

Pour in the browned butter and 1 tsp vanilla extract. Stir until crumbly and evenly mixed — it should resemble damp sand.

Set aside ¾ cup of the mixture for the topping.

Press the remaining dough evenly into a parchment-lined 8×8 or 9×9-inch baking dish. Use your hands or a flat-bottomed glass to compact it.

Bake the crust at 350°F (175°C) for 12–14 minutes until lightly golden. Remove from oven and set aside.

3. Make the Cranberry Filling

In a medium saucepan, combine:

• 2½ cups cranberries (fresh or frozen)
• ½ cup granulated sugar
• 2 tbsp orange juice
• 1 tsp orange zest
• 1 tbsp cornstarch
• Optional: ½ tsp cinnamon

Simmer over medium heat for 8–10 minutes, stirring often, until the berries burst and the mixture thickens.

Let cool slightly before assembling the bars.

4. Assemble and Bake

Spread the cranberry filling evenly over the baked crust.

Sprinkle the reserved crumble mixture over the top. It’s fine if some of the filling shows through.

Return to the oven and bake for 25–30 minutes, or until the top is golden and the filling is bubbling slightly at the edges.

Cool completely in the pan. Chill for cleaner cuts, then slice into squares or bars.

Tips, Variations & Substitutions

• Chill Before Slicing: Refrigerating the bars makes them easier to slice cleanly.
• Citrus Swap: Lemon zest and juice can replace orange for a sharper, brighter flavor.
• Berry Variation: Replace half the cranberries with raspberries or chopped strawberries for a mixed berry twist.
• Add Almond Flavor: Add ¼ tsp almond extract to the crust or crumble for a nutty depth.
• Crumb Texture: For extra crunch, bake the crumble topping for a few extra minutes uncovered.

Serving Ideas & Occasions

These cranberry crumble bars are perfect for:

• Holiday Dessert Platters: A colorful contrast to cookies and pies.
• Gift Boxes & Bake Sales: They travel well and hold their shape beautifully.
• Thanksgiving or Christmas Dessert Tables: Easy to slice and serve — no fork required.
• Afternoon Coffee Breaks: Pair with hot tea, cider, or coffee for a cozy midday treat.

Serve slightly chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream takes them over the top.

Nutritional & Health Notes

While these bars are indulgent, they’re made with whole fruit and real ingredients — no artificial flavors or preservatives.

Each bar contains:

• Real cranberry antioxidants
• Less sugar than traditional pie
• Satisfying texture thanks to whole grain flour (if used)

For a lighter version:

• Use less sugar in the filling
• Try a coconut oil substitute for the butter
• Cut into smaller squares for bite-sized portions

Estimated per bar (based on 16 squares):

• Calories: ~210
• Fat: ~11g
• Carbs: ~28g
• Protein: ~2g
• Sugar: ~14g

FAQs

Q1: Can I use frozen cranberries?
A1: Absolutely. No need to thaw — just cook them straight from frozen. They may take 1–2 minutes longer to break down.

Q2: Do I need to refrigerate cranberry crumble bars?
A2: They’ll keep at room temperature for 2 days, but for longer freshness, store in an airtight container in the fridge for up to 5 days.

Q3: Can I freeze these bars?
A3: Yes! Freeze them layered between parchment in an airtight container for up to 2 months. Thaw in the fridge before serving.

Q4: How do I get a clean slice?
A4: Chill the bars completely before slicing, and use a sharp knife wiped clean between cuts.

Q5: What can I use instead of cornstarch?
A5: Arrowroot powder or tapioca starch both work as thickening agents. Use the same amount.

Q6: Can I double the recipe?
A6: Yes! Double all ingredients and bake in a 9×13-inch pan. Increase baking time by 5–10 minutes as needed.

Q7: Can I make this gluten-free?
A7: Yes, substitute a gluten-free 1:1 flour blend and make sure all other ingredients (like cornstarch and flavorings) are certified gluten-free.

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