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Cranberry crumble bars stacked showing the bright cranberry filling layer

Cranberry Crumble Bars

Buttery crumb crust and topping with a bright, sweet-tart cranberry filling in the middle. These festive bars slice cleanly and are perfect for holidays, bake sales, and cookie trays.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crust and Crumble:
  • 2 1/2 cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (225 g) cold unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
Cranberry Filling:
  • 12 ounces (340 g) fresh or frozen cranberries (about 3 cups)
  • 2/3 cup (135 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract

Equipment

  • 9x13-inch baking pan
  • parchment paper
  • mixing bowls
  • pastry cutter or fork
  • sharp knife

Method
 

  1. Preheat oven to 375°F (190°C). Line a 9x13-inch pan with parchment, leaving overhang on the long sides.
  2. Toss the cranberries with sugar, cornstarch, orange juice, and vanilla; set aside.
  3. Whisk flour, sugar, baking powder, and salt. Cut in the cold butter until coarse crumbs form.
  4. Stir in the egg, vanilla, and lemon zest until a crumbly dough forms.
  5. Press about two-thirds of the dough firmly into the pan for the crust.
  6. Spread the cranberry filling evenly over the crust.
  7. Crumble the remaining dough over the filling.
  8. Bake 38 to 42 minutes, until golden and the filling bubbles at the edges.
  9. Cool completely in the pan, at least 1 hour, then lift out and slice into 12 bars.

Notes

Cool the bars fully before slicing so they hold together and cut cleanly.
Store airtight at room temperature 2 days, in the fridge 5 days, or freeze up to 3 months.
Shortcut: swap the fresh filling for 1 1/2 cups whole-berry cranberry sauce.