Name: Cranberry Crumble Bars with Shortbread 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 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; 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; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla extract

Jump to Recipe· 4.9 from 3 reviews

If you’re looking for a dessert that hits all the right notes—sweet, tart, buttery, and just a little crumbly—I’ve got something you absolutely need to try. This Cranberry Crumble Bars with Shortbread Recipe combines a buttery shortbread crust with tangy cranberry filling, topped with a golden crumble and a delicate vanilla glaze. Honestly, it’s become my go-to when I want something seasonal but still feel fancy baking from scratch. Stick with me, because these bars are not just delicious, they’re downright addictive.

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Why This Recipe Works

Perfect Balance of Flavors: Tart cranberries cut through the rich, buttery shortbread for a harmonious bite every time.
Textural Delight: The crumble topping adds a lovely, crisp contrast to the smooth fruit layer and dense shortbread base.
Easy Layering: Pre-baking the shortbread crust ensures a sturdy bottom that won’t get soggy from the juicy filling.
Versatile and Seasonal: You can swap fresh for frozen cranberries, making it perfect any time you want that festive zing.

Cranberry Crumble Bars with Shortbread, cranberry bars, shortbread dessert recipes, seasonal cranberry bars, easy holiday fruit bars - The image shows a close-up view of a dessert made of three main layers: the base layer is bright red berry filling with whole and broken pieces of berries, giving it a juicy and shiny texture; scattered on top are thick, rough chunks of golden-brown baked dough creating a lattice effect with uneven edges and crumbly surface; white icing is drizzled across the top in thin, smooth lines that contrast with the rough dough and glossy berries. The whole scene is on a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Crumble Bars with Shortbread Recipe serves a purpose and comes together beautifully. Selecting good-quality butter and fresh (or well-thawed) cranberries makes all the difference, so don’t rush the shopping trip.

Cranberry Crumble Bars with Shortbread, cranberry bars, shortbread dessert recipes, seasonal cranberry bars, easy holiday fruit bars - Flat lay of fresh unsalted butter in a small white ceramic bowl, two brown eggs with clean shells, a small white bowl filled with granulated sugar, a small white bowl of light brown packed sugar, a small white bowl of sifted powdered sugar, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of ground cinnamon, a small white bowl of kosher salt, a small white bowl of cornstarch, a handful of fresh bright red cranberries, a few strands of orange zest next to a small white bowl of fresh orange juice, a small white bowl of vanilla extract, and a small white bowl of whole milk, all evenly spaced and arranged symmetrically 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: Room temperature butter creams beautifully with the sugars, creating a tender and flaky shortbread crust.
Granulated & light brown sugar: The combination gives subtle depth—light brown adds a hint of molasses, balancing the tart cranberries.
Egg: Binds everything together and keeps the dough from being crumbly once baked.
Vanilla extract: Adds warmth to both the crust and the filling, making each bite more fragrant and inviting.
All-purpose flour: The backbone of the shortbread, providing structure without toughness.
Baking powder: Just a touch to gently lift the crust for a soft but sturdy base.
Cinnamon: A lovely spice that complements the cranberries without overwhelming.
Kosher salt: Sharpens sweetness and enhances all the flavors, so don’t skip it!
Fresh or frozen cranberries: Fresh is fantastic if you can find them, but frozen works just as well, making it super convenient.
Cornstarch: Thickens the cranberry filling, so it sets up nicely without being runny.
Orange zest & juice: Brightens the filling, balancing the tartness with citrus zing.
Powdered sugar: For that smooth, sweet vanilla glaze to finish off your bars perfectly.
Milk or heavy cream: Helps you adjust the glaze’s texture for that perfect drizzle.

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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.

Tweak to Your Taste

One of my favorite things about this Cranberry Crumble Bars with Shortbread Recipe is how easy it is to adapt. Whether you want to dial back the sweetness, swap spices, or add a little texture, go for it! These bars make the perfect blank canvas for your creativity.

Variation: I sometimes swap cinnamon for a pinch of ground ginger when I’m craving a bit more warmth—trust me, it adds a cozy twist that’s irresistible.
Dietary tweak: You can easily swap white sugar for coconut sugar or use gluten-free flour blends for a gluten-free version, but just expect the texture to be slightly different.
Seasonal swap: In summer, I’ve even replaced the cranberry filling with fresh blueberries or mixed berries, and it’s just as delightful.

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

Step 1: Cream Butter and Sugars Like a Pro

I always start by beating the room temperature butter with both sugars until the mixture is light and fluffy—about three minutes in my stand mixer. This step makes all the difference because it creates tiny air pockets that give the shortbread its tender crumb. Don’t rush this or skip scraping the bowl sides, or your dough might turn out uneven.

Step 2: Add Egg and Vanilla Smoothly

Next, I add the egg and vanilla, mixing just until combined. The vanilla lends a subtle warmth here that you really want in your dough. If the egg is too cold, the dough gets a little stiff, so I always make sure it’s at room temp.

Step 3: Mix Dry Ingredients and Combine Carefully

Whisk together your flour, baking powder, cinnamon, and salt in a separate bowl. Then add them to the wet ingredients. Here’s the trick: mix gently and only until the dough begins to pull away from the bowl sides. Overmixing can make the crust tough, and you want tender, melt-in-your-mouth shortbread.

Step 4: Reserve Dough for the Crumble and Press the Base

I set aside about two cups of the dough for topping later, loosely packed in a bowl so it doesn’t dry out. Then I press the remaining dough firmly into a parchment-lined 8×8 pan. Your hands or the flat bottom of a measuring cup work best for pressing it evenly. This step is critical because a sturdy, even crust means your bars won’t fall apart when sliced.

Step 5: Bake the Crust Just Right

Bake the crust at 350°F for about 15 minutes. You want the edges looking slightly golden and the center set but not browned. This pre-bake prevents sogginess when the filling goes in. Keep an eye on it because ovens vary, and underbaking here can cause a mushy bottom.

Step 6: Mix the Fresh Cranberry Filling

In a large bowl, toss together the cranberries (fresh or well-thawed frozen), sugar, cornstarch, orange zest and juice, plus vanilla. The cornstarch thickens the natural juices released while baking, while the orange adds lovely brightness that makes those cranberries sing.

Step 7: Layer Filling and Crumble, Then Bake Again

Pour your cranberry filling over the warm shortbread crust, spreading it evenly. Break that reserved dough into rough, flat chunks and scatter it over the top. Don’t worry if it’s uneven—that’s part of the charm! Bake for about 45 minutes, but after 30 minutes, cover it with foil to prevent the topping from over-browning.

Step 8: Cool Completely Before Glazing

Once out of the oven, I transfer the pan to a wire rack to cool completely. This might test your patience a bit, but it’s necessary for the bars to set properly. If you drizzle the glaze too early, it will run and get gloopy.

Step 9: Whisk Up the Vanilla Glaze and Drizzle

While the bars cool, whisk powdered sugar, milk (or cream), and vanilla together until smooth. The glaze should be thin enough to flow easily but thick enough to leave white trails. You can tweak it by adding more sugar or milk as needed. When your bars are fully cooled, drizzle the glaze over the top using a fork or spoon for a pretty finish.

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Pro Tips for Making Cranberry Crumble Bars with Shortbread Recipe

Room Temperature Ingredients: Bringing butter and egg to room temp ensures smoother mixing and better texture.
Don’t Overmix Dough: Stop mixing as soon as the dough comes together to avoid a tough crust.
Use Parchment Paper: This makes removing the bars easier and keeps the pan cleaner—trust me, it’s worth it.
Don’t Skip the Foil Covering: Baking the crumble topping without covering can cause it to burn before the filling is fully set.

How to Serve Cranberry Crumble Bars with Shortbread Recipe

Garnishes

I like keeping it simple with a light dusting of extra powdered sugar or some fresh orange zest sprinkled on top for color and brightness. Occasionally, a few fresh cranberries or a small sprig of rosemary add a festive holiday vibe — perfect if you’re serving these bars for a gathering.

Side Dishes

These bars are quite rich on their own, so I often serve them with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tartness. They also pair beautifully with a hot cup of tea or coffee—my favorite cozy combo for afternoon indulgence.

Creative Ways to Present

For holiday parties, I sometimes cut these bars into bite-sized squares and stack them on a pretty platter, layering with sprigs of fresh mint or cranberries. Another fun idea is to drizzle the vanilla glaze in a zigzag pattern and sprinkle some edible gold dust or festive sprinkles for a little extra sparkle.

Make Ahead and Storage

Storing Leftovers

I wrap leftover bars tightly with plastic wrap or store them in an airtight container at room temperature. They stay fresh for up to four days, but honestly—they rarely last that long in my kitchen!

Freezing

If you want to freeze these bars, do it before glazing. I wrap the frozen bars individually in plastic wrap and then place them in a sealed freezer-safe bag. Defrost them at room temperature, then drizzle on the glaze just before serving. This method really helps the bars keep their texture and flavor.

Reheating

To refresh chilled bars, I pop them in a warm oven at 300°F for about 10 minutes. This brings back the buttery crunch in the shortbread and warms the filling without overcooking. After warming, add the glaze and enjoy!

FAQs

Can I use frozen cranberries instead of fresh in this Cranberry Crumble Bars with Shortbread Recipe?

Absolutely! Frozen cranberries work just as well as fresh ones—just be sure to thaw them completely and drain any excess liquid before mixing with the filling ingredients. This helps avoid a soggy crust or overly runny filling.
What’s the best way to prevent the crumble topping from burning?

After the first 30 minutes of baking the assembled bars, cover the pan loosely with aluminum foil for the remaining time. This shields the topping while letting the filling finish cooking and thickening perfectly.
Can I make the shortbread crust gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Keep in mind texture might be slightly different, but the bars will still taste incredible.
How long do Cranberry Crumble Bars with Shortbread keep fresh?

Stored in an airtight container at room temperature, these bars stay fresh and delicious for about 3-4 days. You can also freeze them (without glaze) for up to 3 months.

Final Thoughts

This Cranberry Crumble Bars with Shortbread Recipe holds a special place in my heart—and my pantry! Between the buttery crust, tart cranberry filling, and that dreamy vanilla glaze, it feels both homey and a little bit special, which is exactly what I want from a dessert. If you make these once, I bet they’ll become one of your favorites too. So, go ahead, gather your ingredients, share these bars with someone you love, and let yourself enjoy every crumb. You won’t regret it!