Description
Cranberry Crumble Bars bursting with tart cranberries, buttery crumble, and perfect for a quick and crowd-pleasing treat.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed
- 1 large egg
- ½ teaspoon vanilla extract
- 4 cups (400g) fresh or frozen cranberries
- ¾ cup (150g) granulated sugar
- 1 tablespoon orange zest (from 1 medium orange)
- ¼ cup (60ml) fresh orange juice
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Prepare the Pan and Oven Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides to easily lift the bars out later. This parchment sling is crucial for removing the Cranberry Crumble Bars intact.
- Make the Crust and Crumble Mixture In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Whisk the egg and vanilla together in a small bowl, then pour into the flour mixture. Mix until the dough starts to come together when squeezed.
- Form the Base Layer Press two-thirds of the dough firmly and evenly into the bottom of your prepared pan. Make sure it’s packed down well to create a solid foundation for your Cranberry Crumble Bars. Place the pan in the refrigerator while you prepare the filling. Reserve the remaining dough for the topping.
- Cook the Cranberry Filling In a medium saucepan, combine cranberries, sugar, orange zest, and juice. Cook over medium heat, stirring occasionally, until the cranberries begin to burst, about 5-7 minutes. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Pour into the cranberry mixture, add cinnamon and ginger, then stir constantly for 1-2 minutes until thickened. Remove from heat and let cool slightly.
- Assemble and Bake Spread the cranberry filling evenly over the chilled crust. Crumble the remaining dough over the top, allowing some cranberry filling to peek through. Bake for 40-45 minutes until the crumble is golden brown and the filling is bubbling around the edges. The contrast between the ruby filling and golden crumble creates the signature look of Cranberry Crumble Bars.
- Cool and Slice Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting into squares. These bars actually improve with a little time as the flavors meld together.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg