Cranberry crumble bars are a delightful dessert that pairs the sweet and tangy flavor of cranberries with a buttery shortbread crumble crust! These bars are a popular treat during the holiday season, but they can be enjoyed any time of year! Whether you are a fan of cranberries or simply looking for an easy-to-make dessert, cranberry crumble bars are always a great choice!
Easy Cranberry Crumble Bars
These cranberry crumble bars are an incredibly easy treat to make for the holidays or any occasion! This recipe will make a generous amount; once you try them, you'll be thankful it does!
The crumble topping and crust are made from the same dough mixture, so there are fewer dirty bowls to clean! The sweet and tangy cranberry filling is poured over the crust, making the dessert extra delicious.
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If you're looking for more tasty dessert bar ideas, take a look at my apple cobbler bars and chocolate pecan pie bars! I even have a whole collection of easy dessert bar recipes too!
🥘 Cranberry Crumble Bars
These baking staples are sure to be ready to go, plus some fresh or frozen cranberries! Although it's fine to use frozen cranberries, make sure you don't thaw them before starting this recipe.
Crumble
- All-Purpose Flour - 2 ½ cups of all-purpose flour or use an all-purpose flour substitute.
- Sugar - ½ cup of granulated sugar.
- Light Brown Sugar - ½ cup of packed light brown sugar or use a light brown sugar substitute.
- Baking Powder - 1 teaspoon of baking powder or use a baking powder substitute.
- Ground Cinnamon - 1 teaspoon of ground cinnamon.
- Almonds - ⅓ cup of finely chopped almonds.
- Salt - ¼ teaspoon of salt.
- Butter - 1 cup of cold and cubed butter or use a butter substitute.
- Egg - 1 large beaten egg or use an egg substitute.
Cranberry Filling
- Cranberries - 4 cups of fresh or frozen cranberries. If using frozen, do not thaw.
- Sugar - ¾ cup of granulated sugar.
- Cornstarch - 1 tablespoon of cornstarch or use a cornstarch substitute.
- Orange Zest - 2 teaspoons of orange zest.
- Orange Juice - 1 tablespoon of orange juice.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cranberry Crumble Bars
If you've ever made dessert bars before, this recipe will be a breeze! First, take out some spoons, measuring cups, a silicone spatula set, a mixing bowl, and a 9x13 baking dish.
One batch of these tasty cranberry crumble bars will make around 24 servings, depending on the size that you cut the bars.
Make The Crumble
- Prep. Preheat your oven to 350°F (175°C) and line a 9x13 baking pan with parchment paper. Set aside.
- Mix ingredients. In a large mixing bowl or the bowl of a stand mixer, mix together 2 ½ cups of all-purpose flour, ½ cup of sugar, ½ cup of light brown sugar, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ⅓ cup of almonds, and ¼ teaspoon of salt.
- Add ingredients. Cut in the cold, cubed 1 cup of butter using two knives in a criss-cross motion or a pastry cutter until coarse crumbs form. Then, add 1 large beaten egg and mix just until combined.
- Add to pan. Transfer half of the crumble mixture to your prepared baking pan and press it into the bottom of the pan in an even layer to form the crust. Set the remaining crumble aside for now.
Cranberry Crumble Bars
- Mix ingredients. In a medium-sized mixing bowl, add 4 cups of cranberries, ¾ cup of sugar, 1 tablespoon of cornstarch, 2 teaspoons of orange zest, and 1 tablespoon of orange juice. Stir until thoroughly combined, then pour over the crumbled crust in the baking pan.
- Bake. Spoon the remaining crumble mixture evenly over the cranberry filling, then place your cranberry crumble bars on the center rack in the oven. Bake at 350°F (175°C) for 45-50 minutes or until the top is lightly golden brown.
- Cool & serve. Remove your cranberry crumble bars from the oven and let them cool completely before slicing and serving.
These tasty cranberry crumble bars are delicious on their own. However, if you'd like to dress them up, add some luscious chantilly whipped cream or serve your dessert bars with a scoop of vanilla ice cream! Enjoy!
💭 Angela's Tips & Recipe Notes
- Use the spoon and sweep method outlined in my post on measuring flour to measure your flour. Scooping directly into the bag of flour can cause you to use too much flour, making your crumble dry.
- If using frozen cranberries, do not thaw them first. They will bake perfectly fine frozen and won't make your dessert bars soggy.
- To slice these bars, they must be fully cooled. After about an hour, you can pop them in the fridge to help speed things along.
🥡 Storing
Keep your cranberry crumble bars in an airtight container in the fridge for up to 4 days.
Freezing Cranberry Crumble Bars
Slice the bars and place them in a Ziploc freezer bag with parchment paper between the layers. Freeze for up to 3 months and thaw at room temperature or in the fridge before serving.
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❓ Recipe FAQs
Yes! These dessert bars store well in the refrigerator when placed in an airtight container or resealable storage bag. You can make them in advance and serve them within 4 days.
Sure! Although I didn't add any icing on top of mine in this recipe, my easy vanilla icing would taste delicious! Right before you are ready to serve, you can drizzle some icing on the bars with a spoon.
Absolutely! I love making a few batches of these crumble bars, especially around the holidays, because they store fantastically in the freezer! Let the bars completely cool, then store them in a freezer-safe container or Ziploc bag. Stack with parchment paper between the bars so that separating them is easier. Freeze for up to 3 months and thaw at room temperature when you're ready to eat!
🍨🍰🍪 More Tasty Dessert Recipes
- Oatmeal Peanut Butter Cookies - These easy and tasty cookies feature rolled oats, peanut butter, and cinnamon!
- Sugar Cookie Bars - A delicious dessert bar recipe with the soft texture of sugar cookies and a homemade buttercream topping!
- Sour Patch Kids Cookies - If you are a fan of Sour Patch Kids, then you have to make these delicious cookies!
- Blueberry Pie Bars - These pie bars are loaded with blueberry pie filling, then topped with a simple vanilla glaze!
- Bisquick Strawberry Shortcake - This delicious recipe features Bisquick biscuits that are layered with fresh strawberries and a whipped topping!
- Sopapilla Cheesecake Bars - A rich and creamy dessert perfect for sharing with your friends and family for Cinco de Mayo!
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📖 Recipe Card
Cranberry Crumble Bars
Ingredients
Crumble
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ½ cup light brown sugar (packed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅓ cup almonds (finely chopped)
- ¼ teaspoon salt
- 1 cup butter (cold and cubed)
- 1 large egg (beaten)
Cranberry Filling
- 4 cups cranberries (fresh or frozen, do not thaw)
- ¾ cup sugar
- 1 tablespoon cornstarch
- 2 teaspoon orange zest
- 1 tablespoon orange juice
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Crumble
- Preheat your oven to 350°F (175°C) and line a 9x13 baking pan with parchment paper. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, mix together 2 ½ cups all-purpose flour, ½ cup sugar, ½ cup light brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ⅓ cup almonds, and ¼ teaspoon salt.
- Cut in the cold, cubed 1 cup butter using two knives in a criss-cross motion or a pastry cutter until coarse crumbs form. Then, add the beaten 1 large egg and mix just until combined.
- Transfer half of the crumble mixture to your prepared baking pan and press it into the bottom of the pan in an even layer to form the crust. Set the remaining crumble aside for now.
Cranberry Crumble Bars
- In a medium-sized mixing bowl, add 4 cups cranberries, ¾ cup sugar, 1 tablespoon cornstarch, 2 teaspoon orange zest, and 1 tablespoon orange juice. Stir until thoroughly combined, then pour over the crumbled crust in the baking pan.
- Spoon the remaining crumble mixture evenly over the cranberry filling, then place your cranberry crumble bars on the center rack in the oven. Bake at 350°F (175°C) for 45-50 minutes or until the top is lightly golden brown.
- Remove your cranberry crumble bars from the oven and let them cool completely before slicing and serving.
Notes
- Use the spoon and sweep method as outlined in my post on measuring flour to measure your flour. Scooping directly into the bag of flour can cause you to use too much flour, making your crumble dry.
- If using frozen cranberries, do not thaw them first. They will bake perfectly fine frozen and won't make your dessert bars soggy.
- To slice these bars, they must be fully cooled. After about an hour, you can pop them in the fridge to help speed things along.
- To store: Keep your cranberry crumble bars in an airtight container in the fridge for up to 4 days.
- To freeze: Slice the bars and place them in a Ziploc freezer bag with parchment paper between the layers. Freeze for up to 3 months and thaw at room temperature or in the fridge before serving.
Theresa says
Hello, I stumbled onto your website and I like what I see. so I subscribed. I love cranberries and this recipe is going in my must make soon! I try to keep cranberries year round in the freezer. I really like cranberry recipes that also have cream cheese in them. It's a great flavor combination!! Thanks, for sharing. looking forward to more.