Description
These easy one-pan cranberry crumble bars combine a buttery shortbread crust with a citrus-spiked cranberry filling and a sweet vanilla glaze. Perfect for the holiday season, these American-style bars are as satisfying as pie without the fuss of multiple dishes, making them a crowd-pleasing treat for any occasion.
Ingredients
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 extract
- 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 extract
Vanilla Glaze
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Shortbread Dough: 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 extract to the creamed mixture and mix until well combined, scraping down the sides as needed.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and kosher salt.
- Combine Dough: Gradually add the dry ingredients to the wet mixture and mix 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 approximately 2 cups of the dough, loosely packed, to be used for the crumble topping later.
- Shape Crust: Press the remaining dough evenly into the bottom of an 8×8 inch baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press the dough firmly into the corners.
- Bake Crust: Bake the crust at 350°F (175°C) for 15 minutes, or until edges are slightly golden brown and the center is just set. Remove from oven and let cool slightly.
- Prepare Cranberry Filling: In a large bowl, mix fresh or frozen cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla extract until well combined.
- Assemble Bars: Pour the cranberry filling evenly over the slightly cooled shortbread crust.
- Add Crumble Topping: Using your hands, break the reserved dough into smaller, flat pieces and scatter them randomly over the cranberry filling, leaving spaces for the filling to peek through.
- Bake Bars: Bake for about 45 minutes. During the last 10-15 minutes of baking, cover the top loosely with aluminum foil to prevent the crumble from over-browning.
- Cool Bars: Remove from oven and place the pan on a wire rack to cool completely before glazing.
- Make Vanilla Glaze: Whisk together powdered sugar, milk (or heavy cream), and vanilla extract until smooth. The glaze should be pourable but not too thin—adjust consistency with more milk or powdered sugar as needed.
- Glaze and Serve: Drizzle the vanilla glaze over the cooled bars. Slice into 16 squares and serve.
Notes
- Store the bars tightly covered at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze the bars before adding the vanilla glaze. Defrost at room temperature when ready to use, then drizzle the glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
