Name: Cranberry Crumble Bars with Orange Glaze
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 tsp vanilla extract; 3 1/4 cups (405 g) all-purpose flour; 3/4 tsp baking powder; 1 tsp cinnamon; 1/4 tsp kosher salt; 2 1/2 cups fresh or frozen cranberries; 2/3 cup (133 g) granulated sugar; 1 Tbsp cornstarch; 1 Tbsp orange zest; 1 Tbsp orange juice; 1 tsp vanilla; 3/4 cup powdered sugar, sifted; 4 Tbsp whole milk or heavy cream; 1/2 tsp vanilla

These cranberry crumble bars are everything I crave in a holiday dessert—sweet, tart, buttery, and bright with citrus. With a soft shortbread base, a jammy cranberry-orange filling, and a golden crumble topping, each bite balances richness and zing. Finished with a smooth vanilla glaze, these bars look festive and taste like pure comfort, making them a seasonal favorite I love to share.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortbread Crust & Crumble:

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 tsp vanilla extract

3 1/4 cups (405 g) all-purpose flour

3/4 tsp baking powder

1 tsp cinnamon

1/4 tsp kosher salt

Cranberry Filling:

2 1/2 cups fresh or frozen cranberries

1 Tbsp cornstarch

1 Tbsp orange zest

2/3 cup (133 g) granulated sugar

1 Tbsp orange juice

1 tsp vanilla

Vanilla Glaze:

3/4 cup powdered sugar, sifted

4 Tbsp whole milk or heavy cream

1/2 tsp vanilla

Directions

I preheat my oven to 350 °F (175 °C) and line an 8×8‑inch baking pan with parchment paper.

Using a stand mixer with a paddle attachment, I cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 3 minutes.

I add the egg and vanilla, then mix until everything’s combined, scraping down the bowl when needed.

In a separate bowl, I whisk the flour, baking powder, cinnamon, and salt. I add the dry mix to the wet ingredients and mix just until a dough forms and begins pulling away from the bowl.

Next I set aside about 2 cups of dough for the crumble topping, then press the rest evenly into the prepared pan.

I bake the crust for 15 minutes or until it’s lightly golden at the edges, then let it cool slightly.

In a large bowl, I mix the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. I spread this mixture over the slightly cooled crust.

I crumble the reserved dough on top, leaving spaces for the cranberry filling to peek through.

Then I bake the bars for about 45 minutes, loosely covering the pan with foil during the last 10–15 minutes if the top is browning too quickly.

Once done, I let the bars cool completely on a wire rack.

I whisk together the powdered sugar, milk or cream, and vanilla to make the glaze, then drizzle it generously over the cooled bars.

After everything sets, I slice the bars into squares and serve.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 15 minutes

Servings: about 16 bars

Estimated Calories: ~320 kcal per serving

Variations

I sometimes swap half the cranberries for raspberries to add extra sweetness and color.

For a nuttier twist, I stir chopped walnuts or pecans into the crumble topping.

If I want a citrus-forward version, I double the orange zest and juice in the filling.

I’ve made this with gluten-free flour blends, and it still holds together beautifully.

To make them dairy-free, I use vegan butter and a non-dairy milk in the glaze.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. For longer storage, I freeze them (unglazed) in layers separated by parchment paper for up to 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature and drizzle fresh glaze before serving. I usually don’t reheat them, but a quick warm-up in the microwave works if I want a softer texture.

FAQs

What’s the best way to keep the bars from getting soggy?

I make sure the crust is baked until golden before adding the cranberry filling. Letting the base cool slightly also helps prevent sogginess.

Can I use dried cranberries instead of fresh or frozen?

I don’t recommend dried cranberries for this recipe. They won’t break down into that jammy texture that makes the filling so delicious.

Can I double this recipe for a larger batch?

Yes, I double all ingredients and bake the bars in a 9×13-inch pan. The baking time may need to be slightly adjusted, usually adding 5–10 extra minutes.

Do I need to thaw frozen cranberries first?

No need to thaw them—frozen cranberries work great straight from the freezer. I just add a couple of extra minutes to the bake time if needed.

Can I skip the glaze?

Absolutely. The glaze adds a touch of sweetness and a pretty finish, but the bars taste fantastic without it too.

Conclusion

These cranberry crumble bars with orange glaze bring together everything I love about holiday baking: bold flavor, comforting texture, and a touch of elegance. They’re the kind of treat that works just as well for a festive party as they do for a quiet moment with coffee. Whether I’m baking a batch for guests or keeping them all to myself, they always deliver.

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