This post may contain affiliate links. Please read our privacy policy.
If you love tart cranberries, you’ll adore these Cranberry Crumb Bar! These bars are a cross between a cookie and a pie with plenty of tart cranberry flavor to go around.
These Cranberry Crumb Bars have been a holiday favorite of mine since I first posted them way back in 2010.
When I was deciding what recipes I wanted to share with you this year, these bars made it to the top of my list because they are absolutely delicious, but the photos and text definitely needed a little updating.
The sweet crumb topping pairs perfectly with the tart cranberries. The pop of orange and hint of cinnamon makes them a festive addition to any holiday celebration.
SWEET AND TART CRANBERRY BARS
You all know I love a crumb bar and love an excuse to try them with different fruits.
I’ve got berry crumble bars, peach crumb bars, and for the holidays, these cranberry crumb bars!
These cranberry bars are a little bit like a cookie, a little bit like a pie. It’s much easier than a pie though, because the crust and the topping are the same mixture, and no rolling is needed.
Like cranberry gooey butter bars, these use fresh cranberries to make the most deliciously tart crumble cookie bar.
Plus, they also have orange, and I just love the combination of orange and cranberry!
HOW TO MAKE CRANBERRY CRUMB BARS
These bars are a cinch to make with just a few steps.
First, grab you ingredients for the crust and topping:
- Granulated sugar
- Orange zest
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Cold unsalted butter, cut into pieces
- Egg
You also need to preheat the oven to 350°F and coat a large 9×13-inch baking pan with nonstick spray.
In a bowl, combine the sugar and zest. You can use your fingers to rub the zest into the sugar, or just whisk it together.
Then, add the flour, baking powder, salt, and cinnamon. Stir until well mixed.
Take your cold butter and cut it into the dry mixture until it forms coarse crumbs. A pastry blender is a handy tool for this, or you can use two knives. A food processor will also work, but be sure to only pulse the mixture to prevent over-mixing.
Stir in the egg just until combined.
Scoop out 2 ½ cups of the mixture and press it evenly into the bottom of your prepared baking pan. The bottom of a flat measuring cup or a glass is great for forming an even crust.
Save the rest of the crumble — you’ll use it for the topping!
Now, make the filling with your ingredients:
- Fresh cranberries
- Granulated sugar
- Orange juice
- Vanilla extract
- Cornstarch
Be sure your cranberries are washed and patted dry. Frozen and thawed cranberries will work as well, but make sure to drain any excess juices from thawing.
In a bowl, mix together the cranberries, sugar, orange juice, vanilla, and cornstarch.
Don’t skip out on the cornstarch! It will help the juices thicken so your fruit layer isn’t too wet. Do be sure to break up any chunks so that it will dissolve in the juices without any gloppy bits.
Scoop the cranberry mixture onto the prepared crust and spread into an even layer.
Now it’s time for the topping. Use your hands to squeeze the remaining crumble mixture into small clumps. Scatter them on top of the fruit so that they are distributed evenly.
Pop the pan into the preheated oven and bake for about 50 minutes. The topping will be golden and any visible juices will be a bit bubbly.
You’ll want to let it cool completely before slicing. I know, it will be difficult! Letting it cool will help the fruit set so you get perfect slices for the dessert table.
Once cooled, place the pan in the refrigerator to make slicing easier. Serve cold or at room temperature, or warm individual slices in the microwave.
MORE CRANBERRY DESSERTS
Love cranberry desserts? Try my cranberry bar recipe or you can even try putting cranberries in ice cream, like in this spiced cranberry ice cream!
If you only have dried cranberries on hand, try pistachio cranberry holiday cookies or these coffee-shop-famous cranberry bliss bars.
Cranberry Crumb Bars
Ingredients
For the Crust and Topping
- 1 cup granulated sugar
- 1 tablespoon finely grated orange zest
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup cold unsalted butter cut into cubes
- 1 large egg
For the Filling
- 4 cups fresh cranberries
- 1 cup granulated sugar
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- Heat oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick cooking spray and set aside.
- For the Crust and Topping: In a medium bowl, combine the sugar and orange zest with your fingertips until thoroughly combined.
- In a large bowl, whisk together the orange sugar, flour, baking powder, salt and cinnamon. Cut in butter using a pastry blender or by pulling 2 table knives through the ingredients in opposite directions until the mixture resembles coarse crumbs. Stir in egg and mix until combined.
- Press 2 ½ cups of the crumb mixture in the bottom of the pan. Set aside.
- For the Filling: In another large bowl, stir together the filling ingredients until thoroughly combined. Pour cranberry mixture over the crust and spread into an even layer.
- Use your hands to gently squeeze the remaining crumbs to form small topping clusters and drop evenly onto the cranberry layer.
- Bake in preheated oven for 45-55 minutes or until the top is light golden brown. Remove pan to a cooling rack and cool completely. Refrigerate bars to allow for easier cutting.
- If desired, serve with whipped cream or vanilla bean ice cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
I am making your cranberry bars right now. The recipe sounds amazing!
Claire
This looks delicious! I would love if you shared this in my holiday dessert recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Cookies Decorating Kit! http://www.recipelionblog.com/december-blog-hop-holiday-dessert-recipes-giveaway
Sarah @ RecipeLion
This looks so good! I’m allergic to almonds though, so I might try pumpkin seeds roasted and ground to give that nutty flavor. Sesame seeds might work too.
I made the blueberry crumb bars but thought they were a bit heavy on the butter. With the ground almonds and cranberries, this looks like a fabulous adaptation. Can't wait to try it out.
I have four bags of cranberries in my refrigerator. I will most definitely be making a batch of these…delicious!
one word- gorgeous.
Made these yesterday. Very easy. Did the crust in the food processor after grinding the almonds. I toasted the almonds first in the oven. Mmmm…what a smell. The bars are really good. I will make them again.
I love that picture of all of the cranberries. So pretty. And the bars look so yummy.
im making thanksgiving dinner for the first time for my family and am thinking of going less traditional with the desserts and doing everything in hand held/bar form — pumpkin pie bars, etc. this looks wonderful!! but how yould you recommend i alter it to make it cran-apple with emphasis on the apple — do you think it would accommodate a higher filling to crust ratio?
This really does look delicious. Definitely a holiday treat!