Description
These Cranberry Crumble Bars feature a buttery shortbread crust topped with a tart cranberry filling and finished with a sweet vanilla glaze. Perfect for holiday gatherings or a festive treat, these bars combine the crisp texture of a crumble with vibrant cranberry flavors and a smooth vanilla drizzle.
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 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
- Cream the 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 extract, mixing to combine well. Scrape down the sides of the bowl again to incorporate all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and kosher salt until thoroughly combined.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the butter mixture and mix just until the dough starts to pull away from the sides of the bowl. Avoid over mixing to maintain a tender crust.
- Reserve Dough for Crumble Topping: Set aside roughly 2 cups of the dough, loosely packed, to use later as the crumble topping.
- Press Dough into Pan: Press the remaining shortbread dough evenly into an 8 x 8 inch baking pan lined with parchment paper, using your hands or the flat side of a measuring cup to reach the corners.
- Pre-Bake the Crust: Bake the crust at 350°F for 15 minutes, or until the edges are slightly golden and the center is just set. Remove from oven and allow it to cool slightly.
- Prepare Cranberry Filling: In a large bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla extract. Mix well to coat the cranberries evenly.
- Add Filling to Crust: Pour the cranberry filling mixture over the warm shortbread crust, spreading it evenly.
- Add Crumble Topping: Use your hands to break the reserved 2 cups of shortbread dough into smaller, flat pieces. Scatter these pieces randomly over the cranberry filling, leaving gaps so the cranberries can peek through.
- Bake the Bars: Bake for about 45 minutes. During the last 10 to 15 minutes, cover the top of the pan with aluminum foil to prevent the crumble from browning too much.
- Cool Completely: Remove from oven and place the pan on a wire rack. Let the bars cool completely before adding the glaze.
- Prepare Vanilla Glaze: Whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. The glaze should be thin enough to drizzle but not transparent. Adjust consistency by adding more milk or powdered sugar as needed.
- Glaze and Serve: Drizzle the vanilla glaze generously 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.
- These bars can be frozen before adding the vanilla glaze. Defrost at room temperature before drizzling with glaze for best results.
- For a dairy-free glaze, substitute milk with any plant-based milk and use vegan powdered sugar.
- Single out any frozen cranberries prior to mixing to avoid lumps in the filling.
- Use parchment paper extending above edges of pan for easy removal of bars after baking.
Nutrition
- Serving Size: 1 square
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
