Festive Delight: Cranberry Crumble Bars
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
Scale
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.