Description
These Cranberry Crumble Bars feature a buttery shortbread crust layered with a tart cranberry filling and topped with a sweet vanilla glaze, making them a perfect festive treat or dessert for any occasion.
Ingredients
Scale
Shortbread Crust
- 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
Cranberry Filling
- 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
Vanilla Glaze
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla
Instructions
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Vanilla: Add the egg and vanilla to the creamed mixture, mixing to combine well. Scrape down the bowl sides again to incorporate all ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and kosher salt until evenly mixed.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing just until the dough begins to pull away from the sides of the bowl. Avoid over mixing to keep the crust tender.
- Reserve Dough for Topping: Set aside roughly 2 cups of the dough, loosely packed, to use later for the topping of the crumble bars.
- Press Crust into Pan: Press the remaining dough evenly into the bottom and corners of an 8 x 8-inch baking pan lined with parchment paper using your hands or the flat side of a measuring cup.
- Bake Crust: Bake the crust at 350°F for 15 minutes, or until the edges are slightly golden and the center is just set. Watch carefully to avoid overbaking.
- Prepare Cranberry Filling: While the crust is baking, combine the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla in a large bowl and mix well.
- Add Filling to Crust: Remove the crust from the oven and let it cool slightly. Pour the cranberry filling evenly over the warm crust.
- Top with Crumble Dough: Use your hands to break the reserved dough into smaller, flat pieces and place them randomly over the cranberry filling, leaving gaps to let the cranberries peek through.
- Bake Bars: Bake the assembled bars for about 45 minutes. Cover the top with aluminum foil during the last 10 to 15 minutes to prevent the crumble topping from over-browning.
- Cool Bars: Remove the pan from the oven and place it on a wire rack. Let the bars cool completely before adding the glaze to ensure it sets properly.
- Make Vanilla Glaze: Whisk together the powdered sugar, milk or heavy cream, and vanilla until smooth. Adjust consistency so the glaze is thin enough to drizzle without being too transparent.
- Glaze and Serve: Drizzle the vanilla glaze over the cooled bars and slice into 16 squares for serving.
Notes
- Store the bars tightly covered at room temperature for up to 4 days to maintain freshness.
- Bars can be frozen before glazing. Defrost at room temperature before drizzling with the vanilla glaze.
- Use fresh or frozen cranberries interchangeably; frozen cranberries may need slight adjustment in sugar depending on tartness.
- For a dairy-free version, substitute butter with a vegan butter alternative and use plant-based milk for the glaze.
- Ensure not to overmix the dough to keep the crust tender and flaky.
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
