Can I use frozen cranberries in the Cranberry Crumble Bars Recipe?

Yes! Frozen cranberries work great in this recipe – just be sure to thaw and drain any excess liquid before adding them to the filling to avoid it becoming too watery.

How do I prevent the crumble topping from burning?

Cover the bars loosely with foil during the last 10-15 minutes of baking. This shields the crumble from direct heat while allowing the filling to cook through perfectly.

Can I make the dough ahead of time?

Absolutely! You can prepare the shortbread dough a day ahead, wrap it tightly, and store it in the fridge. This can actually make the dough easier to handle when assembling the bars.

What’s the best way to slice the cranberry crumble bars?

Make sure the bars are completely cooled and the glaze is set before slicing. Use a sharp knife and wipe it clean between cuts for neat, pretty squares. Parchment paper also makes lifting them out easier.

Cranberry Crumble Bars Recipe | Irresistible & Easy to Make

Name: Cranberry Crumble Bars Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, room temperature; 1/2 cup (100 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 1 large egg, room temperature; 2 teaspoons vanilla extract; 3 1/4 cups (405 g) 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 (133 g) granulated sugar; 1 tablespoon cornstarch; 1 tablespoon orange zest; 1 tablespoon orange juice; 1 teaspoon vanilla extract; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla extract

There’s something magical about the blend of tart cranberries and crumbly shortbread that makes this Cranberry Crumble Bars Recipe a standout treat. It’s a perfect balance of sweet and tangy with a buttery crunch that’ll have you reaching for seconds—trust me, you’ll want to make these again and again.

The image shows nine square pieces of berry dessert bars arranged closely on a white marbled surface. Each bar has two main layers: a bottom layer of deep red berry filling that looks thick and slightly shiny, and a top layer of golden brown crumbly dough with a rough texture. The top layer is irregular and cracked in places, revealing the berry filling underneath. White icing is drizzled unevenly across the top of each piece, adding a smooth and glossy contrast to the crumbly dough. The bars are evenly spaced but fill most of the frame, showing their texture and color clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Crumble Bars Recipe
Top Tip

Why You'll Love This Recipe

Sharing this Cranberry Crumble Bars Recipe with you feels like handing over a little slice of cozy happiness. I adore how versatile it is—perfect for holidays, afternoon snacks, or just because. The layers of flavor and texture work together in a way that feels special yet totally doable.

Simple Ingredients: You probably already have most of them in your pantry, making it an easy bake any time.
Perfectly Balanced Flavors: The tartness of cranberries paired with sweet, buttery shortbread is irresistible.
Textural Delight: The soft cranberry filling and crumbly topping complement each other beautifully.
Easy to Customize: You can tweak the filling or glaze to match your taste or occasion.

A close-up of a square slice of dessert with two visible layers: the bottom layer is thick, dark red with whole and mashed cherries visible inside, and the top layer is a golden brown, slightly crumbly crust with a rough texture. There are thin white icing drizzles on top that add a contrasting color. The dessert is sitting on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part in creating that wonderful balance of richness and freshness. When you choose your cranberries and zest your orange, you'll notice how the flavors just come alive together. Here are some thoughts on the key players:

Flat lay of a stick of unsalted butter softened, a small heap of light brown sugar, a small heap of granulated sugar, a single large whole egg with a clean shell, a few whole vanilla beans, a simple mound of all-purpose flour, a small pile of ground cinnamon powder, a small pile of baking powder, a small pinch of kosher salt, fresh bright red cranberries, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with cornstarch, fresh orange with a few thin strips of orange zest and a small white ceramic bowl holding fresh orange juice, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of whole milk, all arranged symmetrically with perfect spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature butter creates that tender shortbread base and crumble topping that's melt-in-your-mouth good.
Granulated & Light Brown Sugar: Brown sugar adds a subtle caramel depth that keeps the crust from tasting flat.
Egg: Binds everything to give the dough structure without being tough.
Vanilla Extract: A splash of vanilla elevates all the flavors in the crust and filling.
All-Purpose Flour: The backbone of the shortbread crust, it needs to be spooned and leveled for accuracy to get the right texture.
Baking Powder, Cinnamon, Kosher Salt: These add just enough lift, warmth, and seasoning to the crust to make it interesting but not overwhelming.
Cranberries: Fresh or frozen—tart, vibrant, and juicy, they’re the heart of the filling.
Sugar & Cornstarch in Filling: Sugar sweetens while cornstarch thickens the cranberry juice so the filling doesn’t get soggy.
Orange Zest & Juice: Adds brightness and a lovely citrus aroma that pairs perfectly with cranberries.
Powdered Sugar, Milk or Cream for Glaze: The vanilla drizzle is that final sweet touch that makes these bars look as good as they taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cranberry Crumble Bars Recipe is how easy it is to tweak. I often swap out the orange zest for lemon when I want a bit more zing, or stir in chopped nuts on top for extra crunch. You should totally make it your own!

Variation: Adding a sprinkle of chopped pecans or walnuts on top just before baking gives an enjoyable nutty crunch—I tried this on a whim once, and it was an instant hit with family.
Dietary Modifications: For a dairy-free version, swap the butter for coconut oil and use a milk alternative in the glaze—it still comes out delicious!
Seasonal Twist: In the fall, you can mix in a teaspoon of pumpkin pie spice to the crust for a warming note that complements the cranberries beautifully.

Step-by-Step: How I Make Cranberry Crumble Bars Recipe

Step 1: Cream the Butter and Sugars

Start by creaming your softened butter with both sugars until everything is light and fluffy—about three minutes with a stand mixer. This step is key to a tender crust. Don't rush it; you'll really notice the difference in texture later. Scrape down the sides so everything mixes evenly.

Step 2: Add Egg and Vanilla

Next, beat in the egg and vanilla until smooth. This will bind the crust together. Give the bowl another scrape so nothing is left stubbornly stuck at the bottom or sides.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together your flour, baking powder, cinnamon, and salt. Mixing these first keeps everything evenly distributed and prevents over-mixing later on.

Step 4: Mix Dry Into Wet Just Until Combined

Add the dry mix to the wet ingredients and stir just until a dough starts to pull away from the bowl. Be gentle—overworking the dough can make the crust tough. Reserve about 2 cups of this dough for crumbling on top later.

Step 5: Press the Shortbread Base and Bake

Press the remaining dough evenly into your parchment-lined 8x8 pan. Use your hands or the bottom of a measuring cup for an even surface. Bake at 350°F (175°C) for about 15 minutes until edges turn golden and the crust is just set—not fully browned yet.

Step 6: Prepare the Cranberry Filling

While the crust cools slightly, mix together the cranberries, sugar, cornstarch, orange zest and juice, plus vanilla. This mixture thickens nicely during baking and provides the signature tang to these bars.

Step 7: Assemble and Bake Again

Pour the cranberry filling over the pre-baked crust. Next, crumble the reserved dough into small flat pieces and scatter them randomly on top—leave some gaps for the berries to peek through. Bake for about 45 minutes, tenting with foil during the last 10-15 minutes to prevent the topping from over-browning.

Step 8: Cool and Add the Vanilla Glaze

Once baked, cool the bars completely on a wire rack. Whisk together powdered sugar, milk (or cream), and vanilla for a smooth glaze—thin enough to drizzle but thick enough to coat. I always test it with a fork and add a little milk or sugar until it’s just right. Drizzle generously and let it set before slicing.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way