Description

These Cranberry Crumble Bars with Orange Glaze feature a buttery shortbread crust, a tangy-sweet cranberry-orange filling, and a golden crumble topping, finished with a vanilla glaze. Perfectly balanced with richness and zing, they’re an easy, festive dessert ideal for the holiday season.

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

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Instructions

Preheat oven to 350 °F (175 °C) and line an 8×8‑inch baking pan with parchment paper.
In a stand mixer, cream butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Add the egg and vanilla; mix until combined, scraping down the sides of the bowl.
In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
Gradually add dry ingredients to the wet mixture, mixing just until dough forms.
Set aside about 2 cups of dough for topping; press remaining dough into the prepared pan.
Bake the crust for 15 minutes or until lightly golden around the edges. Let cool slightly.
In a large bowl, combine cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla.
Spread the cranberry filling over the cooled crust.
Crumble reserved dough over the filling, leaving some spaces for the fruit to show through.
Bake for about 45 minutes, covering loosely with foil during the last 10–15 minutes if browning too fast.
Let bars cool completely on a wire rack.
Whisk together powdered sugar, milk or cream, and vanilla to make the glaze.
Drizzle glaze over cooled bars.
Once set, slice into squares and serve.

Notes

For a citrus-forward version, double the orange zest and juice.

Swap half the cranberries for raspberries for extra sweetness.

Add chopped walnuts or pecans to the crumble for a nutty variation.

Gluten-free flour blends can be used without compromising texture.

For dairy-free bars, use vegan butter and non-dairy milk in the glaze.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 22g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg