These cranberry crumble bars are the ultimate holiday treat, featuring a buttery shortbread crust, a tart cranberry orange filling, and a sweet crumble topping. They come together in under an hour of active time and are perfect for dessert platters, holiday parties, or a simple afternoon indulgence.

I first fell in love with the cranberry and orange combination during a cozy winter trip, and it’s a flavor duo I return to each holiday season. There’s something so comforting about the sweet aroma of baking citrus and berries filling the kitchen. I love serving these easy dessert bars alongside a warm cup of tea or as the star of a dessert table that might also feature my classic chewy lemon cookies for a bright, citrus-themed spread. They are the perfect make-ahead treat, just like my beloved monster cookie brownies, ensuring you can enjoy the festivities without last-minute baking stress.

What Makes These Fruit Crumble Bars Special

Perfect Flavor Balance: The sweet, buttery crust and topping perfectly complement the tart cranberry orange filling.
Simple to Make: With a straightforward method and common ingredients, these holiday baking recipes are approachable for all skill levels.
Beautiful Presentation: The vibrant red filling and golden crumble make these bars as stunning as they are delicious.
Excellent for Gifting: These bars hold their shape beautifully, making them ideal for packaging and sharing with friends and neighbors.

What You’ll Need for Perfect Cranberry Crumble Bars

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Crust and Topping

All-purpose flour: Forms the base of the crumble for structure.
Granulated sugar: Sweetens the crust and topping.
Baking powder: Adds a slight lift to the crumble texture.
Unsalted butter, cold: Creates a flaky, tender crust when cut into the dry ingredients.
Pure vanilla extract: Enhances the overall warmth and sweetness.

For the Cranberry Filling

Fresh or frozen cranberries: Provide the signature tart flavor and vibrant color.
Granulated sugar: Balances the natural tartness of the cranberries.
Orange zest and juice: The key to the bright, citrusy cranberry orange crumble flavor.
Cornstarch: Thickens the berry juices as they bake for a perfect set.

Cranberry Crumble Bars

Make delicious cranberry crumble bars with a buttery crust and sweet-tart filling. Easy recipe with fresh cranberries and orange zest – perfect for holiday baking!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 50

Total Time 3 15

Course Dessert

Cuisine American

Servings 18 bars

Calories 280 kcal

Equipment

oven
9×13 inch baking pan
parchment paper
large mixing bowl
whisk
pastry blender
food processor
medium bowl
wire rack
cutting board
sharp knife
measuring cups
measuring spoons

Ingredients

Crust and Topping

2 cups all-purpose flour
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter cold and cut into 1/2-inch pieces
1 tsp pure vanilla extract

Filling

3 cups cranberries fresh or frozen
3/4 cup granulated sugar
1 tbsp orange zest
1 tbsp fresh orange juice
2 tbsp cornstarch

Instructions

Preheat your oven to 375 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the longer sides to easily lift the bars out later. Lightly grease the parchment paper or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Add the cold, cut-up unsalted butter and the 1 teaspoon of vanilla extract. Use a pastry blender, your fingertips, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared 9×13 inch baking pan. Bake the crust for 15 minutes, or until it is lightly golden brown around the edges.
While the crust is baking, prepare the filling. In a medium bowl, combine the 3 cups of cranberries (no need to thaw if frozen), 3/4 cup of granulated sugar, 1 tablespoon of orange zest, 1 tablespoon of fresh orange juice, and 2 tablespoons of cornstarch. Stir well until all the cranberries are evenly coated.
Carefully remove the partially baked crust from the oven. Spread the cranberry filling evenly over the warm crust, gently distributing the fruit across the entire surface.
Sprinkle the remaining one-third of the crumble mixture evenly over the cranberry filling. Return the pan to the oven and bake for an additional 30 to 40 minutes, or until the crumble topping is golden brown and the cranberry filling is bubbly around the edges.
Remove the pan from the oven and place it on a wire rack to cool completely. This is a crucial step for the bars to set properly and be easy to cut. Allow the bars to cool for at least 2 hours, or until they reach room temperature and the filling is firm to the touch.
Once completely cooled, use the parchment paper overhang to carefully lift the entire slab of bars out of the pan onto a cutting board. Cut into 18 to 24 bars using a sharp knife.

Notes

Allow bars to cool completely for proper setting and easy cutting.

Keyword cranberry, crumble bars, holiday baking

Creative Ways to Customize Your Bars

Nutty Variation: Add 1/2 cup of chopped pecans or walnuts to the crumble topping for a delightful crunch.
Spiced Version: Stir 1/2 teaspoon of cinnamon or a pinch of nutmeg into the flour mixture for a warm, spiced flavor.
Double Citrus: Add a teaspoon of lemon zest along with the orange for an even brighter, more complex flavor profile.

My Pro Tips for Perfect Cranberry Crumble Bars

Cold Butter is Key: For the flakiest crust, ensure your butter is very cold and work quickly to keep it from warming up.
Don’t Overwork the Dough: Mix the crust just until crumbly; overmixing will make it tough instead of tender.
Patience with Cooling: Allowing the bars to cool completely is non-negotiable for clean slicing, much like with these fudgy chewy brownies.
Sharp Knife for Cutting: Use a sharp knife and wipe it clean between cuts for the neatest squares.

How to Store and Keep Them Fresh

Store: Keep bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: Individually wrap bars in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheat: For a warm treat, place a bar on a baking sheet and warm in a 300°F oven for about 10 minutes.
Make-Ahead Tip: You can prepare the crumble mixture and cranberry filling separately a day ahead. Store the crumble in the fridge and the filling covered in the refrigerator.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

I do not recommend using dried cranberries for this particular recipe. The fresh or frozen berries provide necessary moisture and a tart burst of flavor that dried cranberries cannot replicate. If you only have dried, consider trying a recipe specifically designed for them, like my cranberry orange cookies.

Why is my crumble topping not crunchy?

A soft topping usually means the butter was too warm when mixed in, or the bars needed more baking time. Ensure your butter is cold and that the top is a deep golden brown and the filling is bubbly before removing from the oven.

Can I make these cranberry crumble bars gluten-free?

Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The texture may be slightly more delicate, but the flavor will be just as wonderful.

How do I prevent the filling from being too runny?

Be sure to use the full amount of cornstarch and allow the bars to cool completely. The cornstarch activates with heat and sets as the bars cool, firming up the filling.

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Why This Cranberry Crumble Bars Recipe Works

With its perfect balance of sweet, buttery crumble and bright, tart filling, this recipe is a guaranteed crowd-pleaser. It’s straightforward enough for a weeknight treat yet elegant enough for your holiday table. I hope this becomes a cherished part of your baking tradition, just as it has in my home.

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