Can I use frozen cranberries for cranberry crumble bars?

Yes, frozen cranberries work perfectly in this recipe. Use 2 1/2 cups of frozen cranberries straight from the freezer without thawing, and mix them with the sugar, cornstarch, orange zest, orange juice, and vanilla as directed. The frozen berries hold their shape well during baking and provide the same delicious tart flavor as fresh.

How do you keep cranberry crumble bars from getting soggy?

Pre-baking the shortbread crust is the key to preventing soggy bars. Bake the pressed crust at 350°F for 15 minutes until the edges are lightly golden and the center is just set before adding the cranberry filling. Additionally, the cornstarch in the filling helps thicken the berry juices so they don't soak into the crust.

How long do cranberry crumble bars last and how should they be stored?

Cranberry crumble bars can be stored tightly covered at room temperature for up to 4 days. They may also be refrigerated or frozen for longer storage. If freezing, do so before adding the vanilla glaze; thaw the bars at room temperature and glaze them just before serving for the best texture and appearance.

Do I need to pre-bake the crust for cranberry bars?

Yes, pre-baking the crust is essential for this cranberry crumble bar recipe. Bake the pressed shortbread dough at 350°F for 15 minutes, just until the edges are slightly golden and the center is set. This step ensures a firm, buttery base that can support the moist cranberry filling without becoming mushy.

Cranberry Crumble Bars with a Buttery Shortbread Crust

Name: Cranberry Crumble Bars
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg, room temperature; 2 teaspoons vanilla; 3 1/4 cups 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 granulated sugar; 1 tablespoon cornstarch; 1 tablespoon orange zest; 1 tablespoon orange juice; 1 teaspoon vanilla; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla

Description

Cranberry Crumble Bars Cranberry crumble bars give you the flavor of a cranberry pie without the rolling pin, the second crust, or the sink full of dishes. A buttery shortbread base, a cranberry filling brightened with orange, and a sweet vanilla glaze all come out of one 8 x 8 pan, and a single dough is used for both the crust and the crumble on top.

Ingredients

Scale

Shortbread Crust
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla
3 1/4 cups 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 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

Method
1-In the bowl of a stand mixer: 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.
2-Add the egg and vanilla, mixing to: Add the egg and vanilla, mixing to combine well. Scrape down the sides of the bowl.
3-In a separate bowl, whisk together the: In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
4-Add the dry ingredients and mix just: Add the dry ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix.
5-Set aside roughly 2 cups of the: Set aside roughly 2 cups of the dough (loosely packed) and reserve to use on the top of the crumble.
6-Press the shortbread dough into the an: Press the shortbread dough into the an 8 x 8 baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press it evenly into the corners of the pan.
7-Bake at 350°F for 15 minutes, or: Bake at 350°F for 15 minutes, or until the edges are slightly golden brown and the center is just set. Do not over bake.
8-Remove the pan from the oven and: Remove the pan from the oven and allow the crust to cool slightly while you make the cranberry filling.
9-In a large bowl, mix together the: In a large bowl, mix together the cranberries, sugar, cornstarch, orange zest and juice and vanilla. Pour the cranberry mixture over the pre-baked crust.
10-Use your hands to break up the: Use your hands to break up the remaining 2 cups of shortbread dough into smaller, flat pieces. Place them randomly on top of the cranberry filling, leaving space between them for the cranberries to peak through.
11-Bake for about 45 minutes, covering the: Bake for about 45 minutes, covering the top of the pan with aluminum foil for the last 10 to 15 minutes of baking time so that the crumble does not turn too dark.
12-Remove the bars from the oven: Remove the bars from the oven. Place the pan on a wire rack and cool completely before adding the vanilla glaze.

Vanilla Glaze
13-Whisk together the powdered sugar, milk (or: Whisk together the powdered sugar, milk (or heavy cream) and vanilla. The glaze should be thin enough to run off a fork but not so thin that it’s transparent. If the glaze is too thick, add more milk. If too thin, add more powdered sugar. Drizzle over the top of the bars once cooled.
14-Slice into squares: Slice into squares.

Prep Time: 15 min
Cook Time: 60 min
Method: bake

Keywords: Cranberry Crumble Bars