Name: Cranberry Crumble Bars Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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; 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; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla

There’s something utterly delightful about the tangy snap of cranberries nestled within a buttery, crumbly crust. This Cranberry Crumble Bars Recipe combines that perfect balance of tart and sweet, with a tender shortbread base and a light vanilla drizzle that just ties everything together beautifully. Trust me, these bars will quickly become your go-to for cozy afternoons or holiday treats.

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 absolutely love this recipe because it hits that perfect spot between a dessert and a snack. It's not overly sweet, so the fresh cranberries really shine, and the crumbly shortbread texture just melts in your mouth. When I first made these bars, I couldn’t believe how easy they were to pull together yet so flavorful.

Perfect Texture: The buttery shortbread crust contrasts beautifully with the tart cranberry filling and the crunchy crumble topping.
Seasonal Flavors: Bursting with fresh cranberries and bright orange zest, giving these bars a festive, fresh taste.
Easy to Make: Simple ingredients come together quickly—ideal for beginners and busy cooks.
Versatile Treat: These bars work for breakfast, dessert, or a sweet snack anytime you want a wholesome bite.

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

Each ingredient in this Cranberry Crumble Bars Recipe plays a key role in creating those layers of flavor and perfect textures. I find that sticking to quality staples really boosts the final result—plus, the fresh orange zest adds a citrus pop that complements the cranberries beautifully.

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: Room temperature butter is essential here to cream smoothly with sugars and create that soft, crumbly crust.
Granulated and light brown sugar: The combo adds sweetness with a subtle depth from the brown sugar’s molasses notes.
Egg: Binds everything together, making the dough manageable but tender.
Vanilla extract: Adds warmth and rounds out the flavors in both the dough and filling.
All-purpose flour: Provides structure for the shortbread base and topping — I recommend spooning and leveling the flour for accuracy.
Baking powder: Just a touch to ensure the crust isn’t too dense.
Cinnamon: A hint of spice that pairs wonderfully with cranberries and orange.
Kosher salt: Enhances the sweetness and keeps flavors balanced.
Cranberries: Fresh or frozen both work well — the tartness is the star here.
Cornstarch: Thickens the cranberry filling, preventing sogginess.
Orange zest & juice: Brightens the filling with fresh citrus notes, perfectly cutting through the richness of the crust.
Powdered sugar, milk/heavy cream, and vanilla (for glaze): This simple glaze adds a delicate sweetness and a lovely glossy finish.

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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 customize this Cranberry Crumble Bars Recipe depending on the season or occasion. It’s forgiving enough to play around with, so feel free to swap out or add ingredients to suit your taste.

Variation: I once added chopped pecans into the crumble topping for extra crunch, and it was a total hit — you’ll enjoy that nutty contrast.
Dietary swap: Try using coconut oil instead of butter for a dairy-free version; just note the texture will be slightly different but still delicious.
Seasonal twist: Swap cranberries for raspberries or blueberries if you’re making this in the summer — it’s a lovely change.

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

Step 1: Cream the Butter and Sugars

Start by beating your room temperature butter with the granulated and brown sugars in a stand mixer fitted with the paddle attachment. I like to cream them for about 3 minutes until the mixture looks light and fluffy — this builds the perfect base for a tender crumb. Don’t forget to scrape down the bowl’s sides so everything blends evenly.

Step 2: Mix in Egg and Vanilla

Next, add the egg and vanilla extract to the butter mixture. Mix just until combined. This adds richness and helps bind the dough together, but don’t overmix here — we want to keep the dough tender.

Step 3: Combine Dry Ingredients & Form Your Dough

Whisk the flour, baking powder, cinnamon, and kosher salt in a separate bowl. Then add the dry ingredients to your wet mix and stir just until the dough starts pulling away from the bowl’s sides. The key here is to not overwork the dough — otherwise, your bars might turn out tough.

Step 4: Reserve Crumble and Press Crust

Set aside about 2 cups of dough for the topping. Press the remaining dough evenly into an 8x8 pan lined with parchment paper — I find using the flat bottom of a measuring cup works wonders to get a smooth, even crust. Bake this base at 350°F for 15 minutes or until the edges turn a light golden color.

Step 5: Prepare and Add Cranberry Filling

While the crust bakes, mix together your cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Pour this mixture over the slightly cooled crust. This step is exciting because you start to see the layers coming together — you’ll enjoy how vibrant this looks.

Step 6: Top with Crumble and Bake Again

Break the reserved dough into small, irregular pieces and sprinkle over the cranberry filling, leaving a bit of fruit peeking through. Bake for about 45 minutes — I usually cover the top loosely with foil the last 10-15 minutes to prevent over-browning. When done, the crumble should be golden, and the filling bubbly.

Step 7: Cool and Drizzle with Vanilla Glaze

Once out of the oven, let the bars cool completely on a wire rack before adding the glaze. The glaze is super simple but adds that touch of sweetness and gives the bars a beautiful shine. Just whisk powdered sugar, milk or cream, and vanilla until you reach the right drizzle consistency.

Step 8: Slice and Enjoy!

Cut your cranberry crumble bars into squares and get ready for some serious compliments. These bars slice best once fully cooled so everything holds together nicely.

Top Tip

Having made these bars a handful of times, I’ve learned a few tricks that really make a difference if you want picture-perfect results and great flavor every time.

Room Temperature Ingredients: Always use room temp butter and egg to ensure the dough comes together smoothly and you don’t overmix.
Don’t Overbake the Base: Keep an eye on that initial crust bake—pull it from the oven as soon as the edges turn golden to avoid a dry bottom.
Even Crumble Distribution: Break your topping dough into uneven pieces by hand instead of crumbling finely. It adds rustic charm and prevents the topping from becoming too cakey.
Use Parchment Paper: Line your pan for easy removal and clean slicing—trust me, it makes your life so much easier!

How to Serve Cranberry Crumble Bars Recipe

cranberry crumble bars - Serving Suggestion

Garnishes

For a little extra flair, I love dusting the bars lightly with powdered sugar just before serving, or adding a fresh sprig of mint on top. A few whole cranberries scattered around the serving plate always add a pop of color and hint at what’s inside.

Side Dishes

These bars pair beautifully with a cup of hot tea or coffee for a mid-afternoon treat. If you’re serving dessert after a meal, some vanilla ice cream or a dollop of whipped cream brings out the vanilla glaze and balances the tartness nicely.

Creative Ways to Present

For holiday parties, I like arranging the bars on a wooden board surrounded by festive accents like cinnamon sticks and small pine cones. You could also cut into bite-sized squares and serve on a tiered dessert stand—super cute for brunches or baby showers!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover bars in an airtight container at room temperature — they stay fresh and delicious for up to 4 days. If you want a firmer texture, you can pop them in the fridge, but I find room temp works best for flavor.

Freezing

These bars freeze really well, especially if you freeze them before adding the vanilla glaze. Just wrap tightly in plastic wrap and then foil or place in a freezer-safe container. When you’re ready to enjoy, thaw at room temperature and drizzle with glaze for that fresh-baked feel.

Reheating

To reheat, I gently warm the bars in the oven at 300°F for about 10 minutes — this refreshes the crumble topping and lifts the flavors without drying them out. You can also microwave a single piece briefly, but the oven method keeps the texture best.

Frequently Asked Questions:

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work perfectly and are often more convenient year-round. Just mix them in frozen with the other filling ingredients and proceed as usual.

How do I prevent the crust from getting soggy?

Pre-baking the crust before adding the cranberry filling is the key step to avoid sogginess. Also, the cornstarch in the filling helps thicken the juices during baking.

Can I make this recipe vegan?

With some swaps, yes! Use a plant-based butter and an egg replacer like flax egg. You may want to adjust the baking time slightly and check for doneness accordingly.

What’s the best way to cut clean squares?

Wait until the bars are completely cooled before slicing to get clean edges. Using a sharp knife dipped in hot water and wiped dry between cuts also makes slicing easier and cleaner.

Final Thoughts

This Cranberry Crumble Bars Recipe holds a special spot in my kitchen rotation because it’s reliable, delicious, and versatile. I love sharing these bars with friends because they’re always impressed by how fresh and homemade they taste, yet they’re so simple to make. I hope you’ll find as much joy making (and eating) these bars as I do. Go ahead, grab those cranberries, and bake some comfort into your day!