Nostalgic Appeal
These crumble bars remind me of those warm and cozy holiday gatherings, enjoying a delicious dessert with loved ones. The combination of buttery shortbread, tart cranberries, and sweet vanilla glaze is a classic for a reason. It’s a treat that evokes feelings of warmth, happiness, and those special moments celebrating with family and friends.
Homemade Focus
While you could certainly buy pre-made crumble bars or cranberry sauce, there’s something truly special about making these Cranberry Crumble Bars from scratch. You control the quality of the ingredients, and the process of creating the shortbread crust, cranberry filling, crumble topping, and vanilla glaze is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of buttery, sweet, and tart flavors with a satisfying crunch. The shortbread crust provides a buttery and slightly sweet base, the cranberry filling adds a burst of tartness and a touch of sweetness, the crumble topping adds a crunchy texture, and the vanilla glaze provides a final touch of sweetness and a beautiful finish.
Ingredient Insights
Let’s explore the key ingredients that make these crumble bars so special! For the shortbread crust, we use [room temperature butter, granulated sugar, brown sugar, eggs, vanilla extract, flour, baking powder, cinnamon, and salt, creating a buttery and flavorful crust]. For the cranberry filling, we combine [fresh or frozen cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla extract, resulting in a vibrant and tart filling]. For the crumble topping, we use [reserved shortbread dough, crumbled into smaller pieces for a crunchy texture]. And finally, for the vanilla glaze, we use [powdered sugar, milk or heavy cream, and vanilla extract, creating a smooth and sweet glaze].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a stand mixer with a paddle attachment (or a hand mixer), a mixing bowl, a whisk, an 8×8 inch baking pan lined with parchment paper, and measuring cups and spoons.
Ingredients
Shortbread Crust:
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups (405 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Cranberry Filling:
- 2 1/2 cups fresh or frozen cranberries
- 2/3 cup (133 g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
Vanilla Glaze:
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Make the Shortbread Crust: Cream together the butter and sugars in a stand mixer. Add the egg and vanilla, mixing well. Whisk together the dry ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just combined. Set aside 2 cups of dough for the topping. Press the remaining dough into the prepared pan. Bake at 350°F (177°C) for 15 minutes.
- Make the Cranberry Filling: Mix together the cranberries, sugar, cornstarch, orange zest and juice, and vanilla. Pour over the pre-baked crust.
- Make the Crumble Topping: Crumble the reserved dough over the cranberry filling.
- Bake: Bake for about 45 minutes, covering with foil for the last 10-15 minutes.
- Cool and Glaze: Cool completely, then drizzle with vanilla glaze.
Troubleshooting
- Crust is too soft: Make sure the butter is at room temperature but not overly soft. Chill the dough for a bit if it’s too sticky.
- Filling is too runny: Make sure the cornstarch is mixed well with the cranberries. You can also cook the filling on the stovetop for a few minutes to thicken it before adding it to the crust.
- Topping is too crumbly: If the topping is too crumbly, you can add a bit more melted butter to the reserved dough.
Tips and Variations
- Use different types of berries, such as raspberries or blueberries, for the filling.
- Add chopped nuts to the crumble topping for extra texture and flavor.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
These Cranberry Crumble Bars are delicious on their own, but they also pair well with a cup of coffee or tea. They’re perfect for a holiday gathering, a potluck, or any time you want a festive and satisfying dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one bar. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 300-350
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Cholesterol: Approximately 40-50mg
- Protein: Approximately 3-4g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Sugar: Approximately 20-25g
- Sodium: Approximately 100-150mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of berries), adjust the calculations accordingly.
Festive Delight: Cranberry Crumble Bars
Description
These Cranberry Crumble Bars are a festive and delicious treat! They feature a buttery shortbread crust, a vibrant cranberry filling, and a crumbly topping. Learn how to make this easy and satisfying dessert
Ingredients
Shortbread Crust:
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups (405 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Cranberry Filling:
- 2 1/2 cups fresh or frozen cranberries
- 2/3 cup (133 g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
Vanilla Glaze:
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Make the Shortbread Crust: Cream together the butter and sugars in a stand mixer. Add the egg and vanilla, mixing well. Whisk together the dry ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just combined. Set aside 2 cups of dough for the topping. Press the remaining dough into the prepared pan. Bake at 350°F (177°C) for 15 minutes.
- Make the Cranberry Filling: Mix together the cranberries, sugar, cornstarch, orange zest and juice, and vanilla. Pour over the pre-baked crust.
- Make the Crumble Topping: Crumble the reserved dough over the cranberry filling.
- Bake: Bake for about 45 minutes, covering with foil for the last 10-15 minutes.
- Cool and Glaze: Cool completely, then drizzle with vanilla glaze.
Recipe Summary and Q&A
Q: Can I make these crumble bars ahead of time?
A: Yes! You can bake the bars ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these crumble bars?
A: Yes, you can freeze them. Bake the bars first, let them cool completely, then wrap them tightly and freeze them. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of crust?
A: While shortbread crust is recommended for this recipe, you can experiment with other types of crusts, such as a graham cracker crust or a traditional pie crust.