Cranberry Crumble Bars
These bright, tart-sweet cranberry crumble bars feature a buttery shortbread base and a crumbly top. Perfect for holidays, snacks, or a cozy weekend treat.
Ingredients
For the Base and Topping
- 1 cup unsalted butter Softened, for creaming
- 1 cup granulated sugar For the base
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Filling
- 1 cup fresh or frozen cranberries Use frozen straight from the bag if fresh are not available
- 1/2 cup brown sugar For sweetness
- 1 teaspoon vanilla extract
- Zest of 1 orange For flavor
- Juice of 1 orange For flavor
For Glazing
- Powdered sugar For drizzling on top
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a bowl, cream together the butter and granulated sugar until light and fluffy.
- Mix in the flour, salt, and baking powder until just combined.
- Press half of the dough into the bottom of the prepared pan.
Making the Filling
- In another bowl, combine the cranberries, brown sugar, orange zest, orange juice, and vanilla extract.
- Pour the cranberry filling over the crust in the pan.
- Crumble the remaining dough over the cranberry layer.
Baking
- Bake for 25–30 minutes or until golden brown.
- Allow to cool before drizzling with powdered sugar to glaze.
- Cut into bars and serve.
Notes
Let the bars cool completely so the filling sets. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months.