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!
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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.
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Course Cookies & Bars Recipes, Dessert, Dessert Recipes