Name: Cranberry Crumble Bars Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature (226 g); 1/2 cup granulated sugar (100 g); 1/2 cup light brown sugar, packed (100 g); 1 large egg, room temperature; 2 teaspoons vanilla extract; 3 1/4 cups all-purpose flour, spooned and leveled (405 g); 3/4 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon kosher salt; 2 1/2 cups fresh or frozen cranberries; 2/3 cup granulated sugar (133 g); 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

There’s something about the cozy blend of tart cranberries and buttery crumble that just melts my heart—and my sweet tooth! This Cranberry Crumble Bars Recipe is a perfect balance of tangy, sweet, and warmly spiced, making it a dessert that’s as comforting as a hug. Let me walk you through why these bars have become a go-to in my kitchen.

The image shows several square pieces of crumbly dessert bars arranged closely together on a white marbled surface. Each bar has two main layers: a bottom layer of bright red fruit filling that looks juicy and slightly chunky, and a thick top layer of light golden crumbly dough. The dough is uneven and textured, with some cracks revealing the red filling underneath. White icing is drizzled on top of each square in thin, smooth lines, adding a glossy contrast. The bars look fresh with a rough but soft texture, inviting to bite. 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

I’ve made countless fruit bars over the years, but the Cranberry Crumble Bars stand out because they combine a tender, cinnamon-spiced crust with a bright, juicy cranberry filling. The crumble topping adds just the right touch of rustic charm. Trust me—once you try them, you’ll want a batch ready for every season.

Perfect Texture: The buttery shortbread crust paired with the soft cranberry filling creates a beautiful contrast in every bite.
Vibrant Flavors: Orange zest and cinnamon elevate the cranberries, giving the bars a festive, fresh twist.
Simple Technique: Despite looking fancy, this recipe is straightforward—no fancy tools, just basic pantry staples.
Make-Ahead Friendly: These bars store well and even freeze nicely, so you can enjoy them whenever the craving hits.

The image shows a single square piece of a fruit dessert bar on a white marbled surface. The dessert has two main visible layers: the bottom and top layers are light golden brown with a crumbly, soft texture, and in between there is a thick, bright red fruit filling with whole and mashed pieces. The top layer is uneven with small chunks and cracks, and white icing is drizzled over the top in thin streaks. The lighting is soft, highlighting the texture and colors of the dessert. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe really shines because of the thoughtful combination of ingredients. The shortbread crust uses room temperature butter and a hint of cinnamon for cozy warmth, while the cranberry filling balances tartness and sweetness beautifully with orange zest and juice. Here’s what you’ll want to look for when shopping:

Flat lay of a few large cubes of unsalted butter, two small piles of granulated sugar and light brown sugar, one whole uncracked large egg with a clean shell, a small white bowl of clear vanilla extract, a mound of all-purpose flour, a small heap of baking powder, a small pile of ground cinnamon, a pinch of kosher salt, a cluster of fresh cranberries, a small white bowl with granulated sugar, a small white bowl with cornstarch, a small pile of bright orange zest, a small white bowl holding fresh orange juice, a small white bowl of vanilla extract, a white ceramic bowl with sifted powdered sugar, a small white bowl filled with whole milk, all ingredients arranged in perfect symmetry and balanced proportions, 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 unsalted butter lets you control the salt level better, plus it creams beautifully with the sugars.
Granulated & Light Brown Sugar: Mixing these sugars adds depth—brown sugar gives a subtle molasses note while granulated sugar keeps the crust crisp.
Egg: Adds moisture and helps bind the dough but don’t forget to have it at room temperature for smooth mixing.
Vanilla Extract: This brings warmth and rounds out the flavors in both crust and filling.
All-Purpose Flour: Classic choice for shortbread; spooning and leveling the flour ensures you don’t overpack it, which keeps bars tender.
Baking Powder: Just the right amount to give the crust a slight lift without losing its crumble.
Cinnamon: Adds warmth and complements the tart cranberries beautifully.
Kosher Salt: Enhances all the flavors, don't skip it!
Fresh or Frozen Cranberries: Either works great; frozen are super convenient and still pack that punch of tart flavor.
Cornstarch: This is the secret to that luscious, not-too-runny cranberry filling.
Orange Zest & Juice: Adds brightness and helps balance the sweetness.
Powdered Sugar, Milk (or Cream), and Vanilla: Combine for a dreamy glaze that adds just a hint of sweetness and makes the bars look irresistible.

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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 to switch up the spice profile depending on the season—sometimes I add a pinch of nutmeg or even a little ginger for kick. You can totally play with the fruit, too. Blueberries or raspberries work wonderfully if cranberries aren’t your jam.

Variation: I once swapped half the cranberries with chopped tart apples during fall and it gave a delightful twist—still tangy but with a sweet crunch.
Dairy-Free Option: Use coconut oil instead of butter; it’ll change the flavor slightly but still give you a rich texture.
Less Sweet Version: Reduce sugar in the filling by a couple tablespoons if you prefer a tarter bite.

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

Step 1: Creaming the Butter and Sugars

Begin by beating the butter with both sugars until the mixture is light and fluffy—about 3 minutes. This aeration is key to achieving that tender shortbread crust. I always scrape down the bowl a couple of times to get everything evenly mixed; don’t rush this step.

Step 2: Mixing Wet and Dry Ingredients

Add in the egg and vanilla, mixing just until combined. Then, whisk together your flour, baking powder, cinnamon, and salt in a separate bowl before adding it gradually to the wet mixture. Mix until the dough just starts to pull away from the bowl—overmixing can make the crust tough, so keep an eye on texture.

Step 3: Preparing the Crust and Baking

Reserve about 2 cups of dough for the crumble topping, then press the rest firmly into an 8x8 pan lined with parchment paper. Pro tip: use the bottom of a flat measuring cup to get an even layer. Pop it in the oven at 350°F and bake for 15 minutes. You’re looking for slightly golden edges and a set center—don’t overbake at this stage!

Step 4: Making the Cranberry Filling

While the crust bakes, toss together your cranberries, sugar, cornstarch, orange zest and juice, and vanilla in a bowl. This mixture thickens beautifully as it bakes, thanks to the cornstarch, and the orange zest adds a lovely citrusy zing.

Step 5: Assembling and Final Bake

Pour the cranberry filling over the hot crust. Then, crumble the reserved dough with your hands into uneven, small flat pieces and scatter them over the top. This gives a rustic patchwork look that I adore. Bake for about 45 minutes, tenting with foil during the last 10-15 minutes so the top doesn’t get too dark.

Step 6: Cooling and Glazing

Once baked, let the bars cool completely in the pan on a wire rack—that step is crucial. If you add glaze too early, it’ll melt right off. For the glaze, whisk powdered sugar with milk and vanilla until it’s pourable but not too thin. Drizzle generously over the cooled bars and slice into squares.

Top Tip

After making these bars several times, I’ve learned a few little things that make all the difference between good and truly great Cranberry Crumble Bars.

Room Temperature Ingredients: Make sure your butter and egg aren’t cold. It helps everything come together more smoothly, giving that perfect crumbly crust.
Don’t Skip The Parchment: Lining your pan this way means the bars lift out easily without breaking apart, which is a huge win in my book.
Keep an Eye on the Bake: Tent with foil to avoid burnt crumble tops—it’s an easy step to make these look as beautiful as they taste.
Cool Completely Before Glazing: Patience pays off—glaze slides off warm bars, so wait until fully cooled for a neat finish.

How to Serve Cranberry Crumble Bars Recipe

cranberry crumble bars - Serving Suggestion

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a few whole fresh cranberries scattered on top for color. Sometimes, a sprig of fresh rosemary or thyme adds a festive, earthy touch that elevates the look and aroma.

Side Dishes

These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness. I’ve also served them alongside hot apple cider during holiday gatherings—a total crowd-pleaser!

Creative Ways to Present

For a special touch, I sometimes cut the bars into smaller bite-size pieces and arrange them on a wooden board with nuts and fresh fruit for a dessert platter. Wrapping individual bars in parchment with a twist tie also makes for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store these bars in an airtight container at room temperature, where they stay fresh for up to 4 days. If you happen to have leftovers (spoiler: it’s rare!), placing a piece of parchment between layers keeps them from sticking together.

Freezing

Freezing works like a charm with this recipe! Just freeze the bars unglazed, wrapped tightly in plastic wrap and foil. When you’re ready to enjoy, thaw at room temperature, then drizzle your glaze fresh. They taste nearly as good as day one.

Reheating

If you want a warm treat, pop a slice in the oven at 300°F for about 8-10 minutes before adding glaze. Avoid microwaving, which can make the crust soggy. This way, you get a fresh-out-of-the-oven vibe any time!

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

Absolutely! Frozen cranberries work perfectly and allow you to make this recipe year-round. Just make sure not to thaw them fully before mixing into the filling to avoid excess liquid.

How do I prevent the crust from getting soggy?

Pre-baking the shortbread crust before adding the cranberry filling is key—it sets a firm base and reduces sogginess. Also, be careful not to overbake the bars to keep the texture just right.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend designed for baking. Keep the other ingredients the same and you’ll still get a delicious crumble bar, although texture may vary slightly.

What’s the best way to cut the bars without crumbling?

Use a sharp knife and cool the bars completely before slicing. Clean the knife between cuts to ensure neat edges, and gently press rather than drag to keep the crumble topping intact.

Final Thoughts

These Cranberry Crumble Bars have become one of my favorite treats to bake and share because they’re equal parts easy and indulgent. Whether for a holiday party or a cozy night in, they bring warmth and brightness to the table. I can’t wait for you to try this recipe yourself—you’ll be amazed how something so simple can taste so stunning!