Description
These Cranberry Cobbler Bars combine a tangy, sweet cranberry filling with a buttery shortbread crust and crumbly topping. Perfect for holiday gatherings or a festive dessert, these bars are baked to golden perfection and cooled to set before serving. The combination of tart cranberries and a lightly spiced custard-like filling makes for an irresistible treat.
Ingredients
Cranberry Filling
- 3 ½ cups fresh cranberries
- ⅔ cup sugar
- 2 tablespoons water
Crust and Topping
- 3 cups all-purpose flour
- 1 cup sugar
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
Filling Mixture
- 3 large eggs
- 1/3 cup half and half
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish generously with nonstick spray to prevent the bars from sticking.
- Make Cranberry Filling: In a medium saucepan over medium heat, combine fresh cranberries, sugar, and water. Simmer while stirring often until the berries burst, the sugar dissolves, and the mixture thickens, approximately 8 to 10 minutes. Remove from heat and allow to cool completely to room temperature.
- Prepare Crust and Topping Dough: In a large bowl, whisk together the flour, sugar, and salt. Add melted butter, stirring until the mixture forms a shortbread-like crumbly dough. Use your hands if needed to bring it together. Press half of this dough evenly into the bottom of the prepared baking dish to form the crust.
- Mix Filling Mixture: In another bowl, whisk together eggs, half and half, brown sugar, vanilla extract, cinnamon, salt, and cornstarch until smooth. Gently fold the cooled cranberry filling into this mixture to combine evenly.
- Assemble and Bake: Pour the cranberry filling mixture over the crust layer in the baking dish. Crumble the remaining dough evenly over the top of the cranberry layer. Bake in the preheated oven for 45 to 50 minutes, or until the bars are set and no longer jiggly in the center.
- Cool and Serve: Remove the dish from the oven and allow the bars to cool completely—this is essential for the bars to set properly. For best results, cool overnight before slicing into 16 squares and serving.
Notes
- Ensure the cranberry filling is completely cooled before mixing with the egg mixture to prevent cooking the eggs prematurely.
- Press the crust firmly into the pan for a sturdy base that holds together well.
- Allow bars to cool fully or chill overnight to achieve clean slices.
- These bars can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For a vegan version, substitute butter with a vegan butter alternative and use a plant-based milk instead of half and half, and an egg replacer.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
