Cranberry Crumble Bars Holiday

These cranberry crumble bars are the answer when you crave something festive but effortless. They capture all the flavors of holiday pie with hardly any fuss. Buttery shortbread, a sweet-tart cranberry filling and a lovely vanilla glaze come together in one baking dish for a treat that is just as welcome on a cozy winter afternoon as it is at a bustling holiday party.

I first tried these bars when I had a surplus of cranberries after Thanksgiving. Since then they have become my go-to for potlucks and last-minute entertaining because everyone raves about them and they travel beautifully.

Ingredients

• Unsalted butter: use high quality for the richest shortbread flavor
• Granulated sugar: provides sweetness and helps with browning
• Light brown sugar: adds a bit of moisture and subtle caramel note
• Large egg: binds the dough and gives structure
• Vanilla extract: pure vanilla gives the bars warmth and depth
• All-purpose flour: choose unbleached and spoon into your cup to avoid compacting
• Baking powder: ensures a tender crumb
• Cinnamon: just the right amount for a hint of warmth
• Kosher salt: balances the sweetness and deepens flavor
• Fresh or frozen cranberries: tart cranberries give the bars their signature bright filling buy plump berries and skip any shriveled ones
• Cornstarch: thickens the filling so it slices cleanly
• Orange zest and juice: citrus brings out the lively flavor of the cranberries use a fresh orange for best results
• Powdered sugar: makes the base for a smooth vanilla glaze
• Whole milk or heavy cream: creates the silky drizzle for the top

Instructions

Make the Shortbread Dough:

Begin by creaming room temperature butter with both sugars in a stand mixer fitted with the paddle attachment. Beat on medium speed for at least three minutes so the mixture becomes airy and pale. Scrape down the sides of the bowl to make sure everything is evenly mixed. Add the egg and vanilla extract. Continue mixing just until they disappear into the butter mixture. In a separate bowl whisk your flour baking powder cinnamon and salt so they are fully combined. Turn the mixer to low and add the dry ingredients in two additions. Mix until the dough starts to come together but stop before it forms a solid ball.

Prepare the Crust:

Line an eight inch square pan with parchment paper allowing a bit of overhang for easy removal later. Scoop out roughly two cups of the shortbread dough and set aside for the topping. Using clean hands or the flat bottom of a measuring cup press the remaining dough evenly into the bottom and edges of the prepared pan making sure there are no gaps or holes. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about fifteen minutes until the edges look pale golden and the center is just set. Cool slightly on a wire rack while you make the filling.

Mix the Cranberry Filling:

While the crust cools, stir together cranberries sugar cornstarch orange zest orange juice and vanilla extract in a large bowl. Make sure all the berries are well coated so they burst and create a thick jammy filling as they bake.

Top with Crumble and Bake:

Scatter the cranberry mixture evenly over the warm shortbread crust. Take the reserved dough and break it into smaller pieces with your fingers – these should be flat but rustic so the cranberries peek through in some places. Gently press them onto the filling but leave some gaps. Slide the pan back in the oven and bake for around forty five minutes. After thirty five minutes check to see if the top is golden. If it is browning too quickly lay a piece of foil loosely on top to prevent over-darkening. Remove from oven when the topping looks set and the filling is bubbling in spots then cool in the pan.

Make the Vanilla Glaze:

Combine sifted powdered sugar with milk or cream and vanilla in a small bowl. Whisk to a smooth glaze with a pourable consistency. If it seems too thick add a drop more milk. If it is too thin add more powdered sugar. Drizzle evenly over the fully cooled bars with a spoon or fork and let the glaze set before slicing.

Slice and Serve:

Once the glaze has set gently lift the bars from the pan using the parchment overhang. Place on a cutting board and use a sharp knife to cut into sixteen squares or as large as you like. Serve at room temperature for best texture.

I always sneak a few extra cranberries into the filling because I love that tart burst in every bite. These bars remind me of happy afternoons with my sisters where we each took turns swirling the glaze over the cooled pan and everyone competed for the crispiest corner piece.

Storage Tips

Once fully cooled and glazed, store the bars in an airtight container at room temperature for up to four days. Placing a sheet of parchment between layers helps keep the glaze tidy. For longer storage freeze the bars before glazing and thaw before serving for best texture and flavor.

Ingredient Substitutions

No cranberries Try chopped frozen cherries or raspberries instead for a different tart note. If you are out of orange try lemon zest and juice for a slightly sharper flavor. Dairy free bakers can use a vegan butter alternative and a plant based milk for the glaze.

Serving Suggestions

Serve these bars at room temperature with coffee or tea for an afternoon pick me up. On festive holiday tables add a scoop of vanilla ice cream or a dollop of whipped cream to make them extra special.

Cultural Notes

Cranberries have deep roots in North American traditions and are always a favorite at Thanksgiving and winter feasts. These bars take old fashioned pie flavors and give them a fresh twist with citrus and the lovely sprinkle of sweet glaze.

Seasonal Adaptations

Use whatever berries are freshest locally swap in blueberries or raspberries as the seasons change Try ground cardamom or nutmeg in the shortbread for a different holiday fragrance Add sliced almonds or rolled oats to the crumble topping for extra crunch

Success Stories

Readers often share that these cranberry bars are the first thing to disappear from holiday dessert tables. Friends have told me that gift boxes of these bars have become their signature treat for the neighbors each year because they always get requests for the recipe.

Freezer Friendly Version

Bake the bars fully but wait to add the glaze. Once cooled cut into squares and freeze between layers of parchment paper in an airtight container. Defrost at room temperature and drizzle with glaze just before serving for that fresh baked taste anytime.

Enjoy these cranberry crumble bars whenever you need a taste of holiday cheer. They bring both ease and festive flavor to any dessert table.

Common Recipe Questions

→ What type of cranberries work best?

Both fresh and frozen cranberries work well. If using frozen, add them directly—no need to thaw before mixing with the other ingredients.

→ Can I make the bars ahead of time?

Yes, these bars keep well covered at room temperature for up to four days. For longer storage, freeze without the glaze and drizzle once thawed.

→ What’s the secret to a tender shortbread crust?

Use room temperature butter and mix until just combined to keep the crust crumbly and tender. Avoid overworking the dough.

→ How do I get the perfect vanilla glaze consistency?

Adjust the thickness by adding milk or powdered sugar as needed. The glaze should run off a fork but remain opaque for best results.

→ Can I substitute other citrus fruits?

Absolutely! Lemon zest or juice can be used instead of orange for a different citrus note alongside the cranberries.

→ How should I cut the bars for neat squares?

Allow the bars to cool completely. Use a sharp knife, wiping clean between cuts to achieve precise squares.