Description
Delicious Cranberry Crumble Bars with a buttery base, vibrant cranberry filling, and sweet glaze—a perfect balance of tartness and sweetness.
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 extract
- 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 (for filling)
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract (for filling)
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8 x 8-inch baking pan with parchment paper.
- Cream together the butter and both sugars until light and fluffy, about 3 minutes.
- Add in the egg and vanilla, mixing until well combined.
- Whisk together flour, baking powder, cinnamon, and kosher salt in a separate bowl. Gradually incorporate this dry mixture into the wet ingredients.
- Set aside about 2 cups of the dough for the topping. Firmly press the remaining dough into the prepared baking pan and bake for 15 minutes.
- Mix cranberries, 2/3 cup sugar, cornstarch, orange zest, orange juice, and vanilla in a bowl to prepare the filling.
- Pour the cranberry mixture over the baked crust. Crumble the reserved dough over the top.
- Bake for an additional 45 minutes, covering with foil for the last 10 to 15 minutes to prevent over-browning.
- Allow to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the bars, slice, and serve.
Notes
Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can be frozen for up to three months.