Name: Cranberry Crumble Bars Recipe
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 teaspoons vanilla; 3 1/4 cups (405 g) all-purpose flour, spooned and leveled; 3/4 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon kosher salt; 2 1/2 cups fresh or frozen cranberries; 2/3 cup (133 g) granulated sugar; 1 tablespoon cornstarch; 1 tablespoon orange zest; 1 tablespoon orange juice; 1 teaspoon vanilla; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla

There’s something irresistibly cozy about the tart-sweet burst of cranberries paired with a buttery, crumbly base, which is exactly what makes this Cranberry Crumble Bars Recipe such a standout treat. It’s a perfect way to bring a bit of seasonal magic to your kitchen — trust me, once you try these, you’ll want to make them year-round.

The image shows nine square pieces of berry dessert bars arranged closely on a white marbled surface. Each bar has two main layers: a bottom layer of deep red berry filling that looks thick and slightly shiny, and a top layer of golden brown crumbly dough with a rough texture. The top layer is irregular and cracked in places, revealing the berry filling underneath. White icing is drizzled unevenly across the top of each piece, adding a smooth and glossy contrast to the crumbly dough. The bars are evenly spaced but fill most of the frame, showing their texture and color clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Crumble Bars Recipe
Top Tip
How to Serve Cranberry Crumble Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Crumble Bars Recipe

Why You'll Love This Recipe

This Cranberry Crumble Bars Recipe has become one of my go-to desserts whenever I want something that feels like a cozy hug in edible form. The balance of tart cranberries and sweet crumble is just right, and the texture plays so well between crumbly and juicy. Plus, it’s surprisingly easy to pull together — perfect for both everyday treats and holiday gatherings.

Perfect Balance of Flavors: The tart cranberries and sweet, buttery shortbread create a mouthwatering contrast.
Easy to Make Ahead: These bars hold up beautifully, making them ideal for prepping in advance.
Flexible Ingredients: You can use fresh or frozen cranberries and even tweak spices for your taste.
Great for Sharing: Cut into squares for easy portioning at parties, potlucks, or family dinners.

A close-up of a square slice of dessert with two visible layers: the bottom layer is thick, dark red with whole and mashed cherries visible inside, and the top layer is a golden brown, slightly crumbly crust with a rough texture. There are thin white icing drizzles on top that add a contrasting color. The dessert is sitting on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Crumble Bars Recipe serves a purpose, creating layers of flavor and texture that complement each other perfectly. When shopping, look for fresh or frozen cranberries depending on the season, and opt for quality vanilla – it really lifts the whole dish.

Flat lay of a stick of unsalted butter softened, a small heap of light brown sugar, a small heap of granulated sugar, a single large whole egg with a clean shell, a few whole vanilla beans, a simple mound of all-purpose flour, a small pile of ground cinnamon powder, a small pile of baking powder, a small pinch of kosher salt, fresh bright red cranberries, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with cornstarch, fresh orange with a few thin strips of orange zest and a small white ceramic bowl holding fresh orange juice, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, all arranged symmetrically with perfect spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using room temperature butter helps you cream the dough to light fluffiness, giving that melt-in-your-mouth texture.
Granulated Sugar & Light Brown Sugar: The combo adds sweetness and a slight molasses depth with the brown sugar, enhancing the crust's flavor.
Egg: Binds the dough perfectly, helping the shortbread hold together without being tough.
Vanilla Extract: Adds warm aromatic undertones that pair beautifully with both crust and filling.
All-Purpose Flour: The foundation for the shortbread crust and topping, giving just the right density and crumb.
Baking Powder, Cinnamon, Kosher Salt: These little gems improve texture and bring a subtle spicy warmth that complements the cranberries.
Cranberries: Tart, tangy, and vibrant, they’re the star of the filling – and don’t skip the zest and juice for fresh citrusiness!
Sugar & Cornstarch (for filling): Sweeten and thicken the cranberry mixture so it’s luscious without being runny.
Orange Zest & Juice: Brighten the filling and balance the tartness with a fresh citrus zing.
Powdered Sugar, Milk (or Heavy Cream), and Vanilla (for glaze): This glaze is the finishing touch that adds sweetness and a smooth, pretty shine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up with this Cranberry Crumble Bars Recipe depending on my mood or what’s in my pantry—and you really should feel free to make it your own. Whether you want it more tart, sweeter, or with another spice twist, tweaks can be simple and delicious.

Variation: I’ve swapped the cinnamon for ground ginger or cardamom when I wanted a warmer, more aromatic bar – it adds a cozy flair that’s just as good.
Dietary Tweaks: You can use gluten-free flour blends to make the crust, and coconut sugar instead of regular sugar for a different sweetness profile.
Seasonal Shift: Try substituting cranberries with other tart berries like raspberries or blackberries if cranberries aren’t in season.

Step-by-Step: How I Make Cranberry Crumble Bars Recipe

Step 1: Creaming the Butter and Sugars

Start by creaming your room temperature butter with both sugars until it’s light and fluffy – about 3 minutes. This is a game-changer for texture because it aerates the dough, giving the crust a tender crumb rather than dense blocks. Don’t rush this step or skip scraping the bowl sides as you go; otherwise, you’ll get uneven mixing.

Step 2: Combine Wet and Dry Ingredients

Next, beat in the egg and vanilla until combined. In a separate bowl, whisk your flour, baking powder, cinnamon, and salt. Slowly add those dry ingredients to the wet mix—just until the dough starts pulling away from the sides of the bowl. Over-mixing here leans toward tough bars, so stop as soon as it comes together.

Step 3: Press and Pre-Bake the Shortbread Crust

Reserve about two cups of the dough for the crumble topping, then press the rest evenly into your lined 8x8 pan. I like using the bottom of a flat measuring cup to really pack it down tightly, especially in the corners. Bake at 350°F for 15 minutes or until edges are golden and center’s just set—this pre-bake ensures a firm base that won’t get soggy once the fruit goes on.

Step 4: Prepare and Layer the Cranberry Filling

While the crust cools slightly, mix your cranberries with sugar, cornstarch, orange zest and juice, plus vanilla. The cornstarch’s key here—it thickens those juicy berries so your bars hold together instead of oozing everywhere. Pour this mixture evenly over the cooled crust, and get ready for the crumbly magic on top!

Step 5: Add the Crumble and Bake

Break up the reserved dough with your hands into small, flat pieces and scatter them over the cranberry layer, leaving some gaps so the filling peeks through. Bake for about 45 minutes at 350°F, but here’s a neat little trick: cover the top with foil during the last 10–15 minutes to stop the crumble from over-browning. It helps keep this dessert looking and tasting just right every time.

Step 6: Cool and Glaze

Once baked, place the pan on a wire rack and let it cool completely before drizzling the vanilla glaze on top. The glaze is simple: powdered sugar mixed with milk or cream plus vanilla—adjust the consistency so it’s thick enough to coat but still drips gently. This finishing touch adds sweetness and a glossy look that’s totally inviting.

Top Tip

Over time, I've learned a few key tricks that make this Cranberry Crumble Bars Recipe a guaranteed winner every time. It’s all about layering flavors and knowing how to manage the crust and fruit so you get the perfect bite.

Room Temperature Ingredients: Ensures your butter creams nicely with sugar, creating the lightest crumb for your crust.
Don’t Overmix the Dough: Keeping mixing minimal once you add flour keeps your shortbread tender, not tough.
Cornstarch in Filling: This stops the fruit juices from making the crust soggy and helps the filling set up like jam.
Use Foil When Necessary: Covering the top of the bars toward the end of baking prevents the crumble from getting too brown without sacrificing bake quality.

How to Serve Cranberry Crumble Bars Recipe

cranberry crumble bars - Serving Suggestion

Garnishes

I usually keep things simple with a light dusting of powdered sugar for an elegant snowy look, but I’ve also drizzled a little extra vanilla glaze or even a thin drizzle of melted white chocolate for special occasions. Fresh mint leaves add a pop of color and a hint of freshness that cuts through the sweetness perfectly.

Side Dishes

This dessert pairs wonderfully with a dollop of vanilla bean ice cream or a spoonful of whipped cream. On cooler days, a warm mug of spiced tea or coffee complements the tangy cranberries and buttery crust beautifully.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cranberry bars on a rustic wooden board with sprigs of fresh rosemary and sprinkles of dried cranberries around for festive flair. Cutting the bars into smaller bite-sized squares makes for fun, easy-to-eat party snacks, especially when you want to offer a variety of desserts.

Make Ahead and Storage

Storing Leftovers

After baking and glazing, I usually keep these bars in an airtight container at room temperature. They last beautifully for up to 4 days without losing that perfect crumbly texture and juicy filling. They’re a fantastic dessert to make ahead and enjoy throughout the week.

Freezing

I’ve frozen these bars successfully several times! Just freeze them before adding the vanilla glaze, wrapped tightly in plastic wrap and foil. When ready to serve, thaw at room temperature and drizzle with glaze before slicing. Freezing doesn’t alter the taste or texture noticeably, which is wonderful for prepping in advance.

Reheating

Reheating this dessert is easy—pop a slice in a warm oven (about 300°F) for 5-7 minutes to refresh the crust’s crunch and warm the filling slightly. Avoid microwaving if you want to preserve that luscious crumbly texture, but if you do microwave, keep it short and check often.

Frequently Asked Questions:

Can I use frozen cranberries in the Cranberry Crumble Bars Recipe?

Absolutely! Frozen cranberries work just as well as fresh ones and are actually super handy when cranberries aren’t in season. Just thaw and drain any excess liquid before mixing with the other filling ingredients to avoid too much moisture.

How do I prevent the crust from getting soggy?

The key is pre-baking the shortbread crust before adding the cranberry filling, and incorporating cornstarch in the filling to thicken the fruit juices. Also, covering the bars with foil toward the end of baking prevents over-browning without drying out the topping.

Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just make sure it contains xanthan gum to help the crust hold together. The texture may be slightly different but still delicious.

How long do these bars keep?

They keep well at room temperature, stored in an airtight container, for up to 4 days. You can also freeze them before glazing and thaw as needed. The texture and flavor stay fresh and delicious throughout.

Final Thoughts

Every time I make this Cranberry Crumble Bars Recipe, I’m reminded why it’s become a fast favorite in my kitchen — it’s approachable, delicious, and always impresses guests and family alike. Whether you’re baking for comfort, celebration, or just because, these bars bring joy bite after bite. Give them a try, and I bet they’ll become a staple in your dessert lineup too!