These delicious cranberry crumble bars feature a buttery shortbread crust, tangy cranberry filling, and sweet vanilla glaze. The perfect balance of sweet and tart makes these bars an irresistible treat for holiday gatherings or any special occasion.

Why You'll Love This Recipe

Simple ingredients that combine to create something spectacular
Make-ahead friendly for holiday entertaining
Beautiful ruby-red filling that looks festive on any dessert table
Perfect balance of buttery shortbread, tart cranberries, and sweet glaze
All made in one pan for easy preparation and cleanup
Great way to use fresh cranberries during their peak season
Easily transportable for potlucks and gatherings
Versatile recipe that can be adapted with different fruits
The bars slice cleanly for an attractive presentation
Crowd-pleasing dessert that always garners compliments

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter provides the rich, tender texture in the shortbread base and crumble topping. Make sure it's properly softened to room temperature for the best incorporation with other ingredients.

Granulated sugar balances the tartness of the cranberries while adding essential sweetness and structure to both the crust and filling.

Brown sugar contributes a subtle molasses flavor and moisture to the shortbread base, making it tender and adding depth of flavor.

Eggs bind the shortbread mixture together and provide structure. Always use room temperature eggs for better incorporation into butter mixtures.

Vanilla extract adds warmth and aroma to all three components of this dessert. Its subtle sweetness complements the tart cranberries beautifully.

All-purpose flour forms the foundation of the shortbread base and crumble topping, providing structure and that classic sandy, tender texture.

Baking powder gives a slight lift to the shortbread base, preventing it from becoming too dense or heavy.

Cinnamon adds a gentle warmth and spice note that enhances the festive flavor profile of these bars.

Kosher salt balances the sweetness and enhances all the flavors in the recipe. Don't skip this crucial ingredient.

Fresh or frozen cranberries provide the signature tart flavor and stunning ruby color. Either option works perfectly, so use what's most convenient.

Cornstarch thickens the cranberry filling, helping it set properly when baked so your bars slice cleanly.

Orange zest and juice bring bright citrus notes that perfectly complement and enhance the cranberry flavor. The natural pairing of orange and cranberry is a classic holiday combination.

Powdered sugar creates a smooth, sweet glaze that adds the perfect finishing touch to these bars.

Milk or heavy cream thins the glaze to the right consistency. Heavy cream will create a richer, more opaque glaze, while milk produces a lighter finish.

Directions

Prepare the Shortbread Crust: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a stand mixer with a paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes), scraping down the bowl as needed.
Add the egg and vanilla to the mixture, blending well. Scrape down the sides.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add to the wet ingredients, mixing just until the dough begins to pull away from the bowl.
Set aside about 2 cups of the dough (loosely packed) for the topping.
Press the remaining dough evenly into the lined baking pan using your hands or the back of a measuring cup. Bake for 15 minutes or until the edges are slightly golden. Remove from oven and allow to cool slightly.
Make the Cranberry Filling: In a large bowl, mix together the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Pour this cranberry mixture evenly over the baked crust.
Break the reserved dough into small, flat pieces and scatter over the cranberry filling, leaving some spaces for cranberries to peek through.
Bake: Bake for 45 minutes, covering with aluminum foil for the last 10-15 minutes to prevent the topping from over-browning.
Remove from the oven and let the bars cool completely on a wire rack.
Make the Vanilla Glaze: In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
Drizzle the glaze over the cooled bars, slice into squares, and enjoy!

Servings and Timing

This recipe yields 16 generous squares, perfect for serving at holiday gatherings or family desserts.

Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes plus cooling
Calories: 273 kcal per bar

Variations

Berry Blend Bars: Substitute half of the cranberries with blueberries, raspberries, or blackberries for a mixed berry version.

Citrus Swap: Replace orange zest and juice with lemon or lime for a different citrus twist.

Spiced Holiday Version: Add ¼ teaspoon of nutmeg and a pinch of cloves to the shortbread dough for a more pronounced holiday spice profile.

Nutty Crumble: Add ½ cup of chopped pecans, walnuts, or almonds to the crumble topping for added texture and flavor.

Apple-Cranberry Fusion: Replace half the cranberries with diced apples for a delightful fall variation.

Chocolate Drizzle: Instead of the vanilla glaze, drizzle with melted white or dark chocolate for a decadent touch.

Whole Wheat Option: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.

Vegan Adaptation: Use plant-based butter and a flax egg to make these bars vegan-friendly.

Storage/Reheating

Counter Storage: Store bars in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.

Refrigerator Storage: For longer freshness, store in the refrigerator for up to 1 week. The cold temperature will firm up the bars and enhance their texture.

Freezer Storage: These bars freeze exceptionally well. Wrap individual bars or the entire batch tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months.

Thawing: Thaw frozen bars overnight in the refrigerator or for 1-2 hours at room temperature.

Warming: Though typically served at room temperature, you can warm individual bars in the microwave for 10-15 seconds for a more comforting treat. Consider adding a small scoop of vanilla ice cream for an elevated dessert.

FAQs

Can I use dried cranberries instead of fresh or frozen?

While fresh or frozen cranberries provide the best texture and tart flavor, you can use dried cranberries in a pinch. Rehydrate them first by soaking in hot water or orange juice for about 20 minutes, then drain well before using. The filling will be sweeter and less tart than with fresh cranberries.

Why did my cranberry filling leak through the crust?

This might happen if the crust wasn't baked long enough before adding the filling or if there were cracks in the crust. Ensure your initial bake of the crust creates a slight seal, and check for any cracks before adding the filling.

Can I make these bars ahead of time for a party?

Absolutely! These bars actually benefit from being made a day ahead as the flavors meld together beautifully. Just wait to add the glaze until a few hours before serving for the best presentation.

My crumble topping browned too quickly. What went wrong?

Ovens can vary in temperature accuracy. If you notice your topping browning too quickly, simply tent the pan with aluminum foil earlier in the baking process to prevent over-browning while allowing the bars to finish cooking through.

Can I double this recipe for a larger crowd?

Yes, this recipe doubles beautifully. Use a 9x13-inch baking pan and increase the baking time by about 5-10 minutes, keeping an eye on doneness toward the end of baking.

How do I know when the bars are fully baked?

The edges should be golden brown, and the cranberry filling should be bubbling. The crumble topping should be lightly golden. A toothpick inserted into the center should come out clean from the crust portions (though it may have some cranberry filling on it).

Can I reduce the sugar if I prefer less sweet desserts?

Yes, you can reduce the sugar in the crust by up to 25% without significantly affecting the texture. For the filling, you may reduce the sugar slightly, but keep in mind that cranberries are quite tart and need some sweetening to balance their natural acidity.

The dough for my crust is too crumbly. What did I do wrong?

The dough might be too dry if you measured the flour by volume rather than weight (which can sometimes result in too much flour). Add a tablespoon or two of milk or an extra tablespoon of softened butter until the dough comes together.

Can I skip the glaze to make these less sweet?

Absolutely. The bars are delicious even without the glaze. You could also dust them lightly with powdered sugar for a simpler finish.

Is there a way to make these bars gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different, but they will still be delicious.

Conclusion

These Cranberry Crumble Bars embody the spirit of holiday baking with their festive colors and flavors. The combination of buttery shortbread, tart cranberries, and sweet glaze creates a perfect balance that will have everyone reaching for seconds. Whether you're serving them at a holiday gathering, bringing them to a potluck, or simply enjoying them with afternoon tea, these bars are sure to impress.

The beauty of this recipe lies in its versatility and make-ahead potential, making it a perfect addition to your holiday baking repertoire. The bright pop of cranberry against the golden crumble creates not only a delicious dessert but also a visually stunning treat that brightens any dessert table.

So embrace the seasonal bounty of cranberries and treat yourself and your loved ones to these irresistible Cranberry Crumble Bars – a sweet tradition worth starting this holiday season.