Easy Cranberry Crumble Bars
Easy Cranberry Crumble Bars with a Buttery Crust
There’s something wonderfully comforting about the warm aroma of baked goods wafting through the air, especially during the fall and winter months. Easy cranberry crumble bars with a buttery crust are a perfect treat for holiday gatherings, cozy family brunches, or simply as a delightful snack any day of the week. With a deliciously tangy cranberry filling balanced by a sweet, crumbly topping, these bars are both easy to prepare and irresistibly satisfying. Plus, they offer a fun way to showcase fresh cranberries or use frozen ones, which makes them versatile for year-round baking.
Why You’ll Love This Dish
When you’re searching for a dessert that combines simplicity with crowd-pleasing flavor, look no further. These cranberry crumble bars are quick to whip up and delightfully budget-friendly, making them ideal for weekdays or special occasions. The buttery shortbread crust adds a rich, indulgent touch that pairs beautifully with the tartness of the cranberries. This recipe is kid-approved, meaning it’s a great way to get the little ones involved in the kitchen.
"These bars are a delightful combination of sweetness and tartness! I made them for my family gathering, and they were a hit!" — Leah T.
How This Recipe Comes Together
Crafting these easy cranberry crumble bars is a straightforward process that yields scrumptious results. You’ll start with a buttery shortbread crust, then prepare a lively cranberry filling that pops with flavor. Finally, you’ll top it all off with more crumbly goodness before sending it into the oven. In just a few steps, you’ll have a dessert that beckons from the kitchen and captures the hearts of your loved ones.
What You’ll Need
For these easy cranberry crumble bars, gather the following ingredients:
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For the crust:
- 2 3/4 cups (340 grams) unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
- 16 tablespoons (227 grams) unsalted butter (melted)
- 1/3 cup (38 grams) toasted pecans (roughly chopped)
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For the cranberry filling:
- 12 ounces (340 grams) cranberries (fresh or frozen)
- 1 cup (200 grams) granulated sugar
- 4 teaspoons tapioca flour (Bob’s Red Mill recommended)
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 teaspoons vanilla bean paste
Feel free to customize the recipe by substituting nuts or adjusting the level of sweetness based on your preference!
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C).
- Lightly brush the sides and bottom of a 9×9-inch square pan with melted butter to help the parchment paper stick.
- Line the pan with two long strips of parchment paper, ensuring they overhang on all sides. Lightly brush the parchment with butter, paying extra attention to the corners to prevent sticking.
- Make the Shortbread Crust: In a large bowl, mix flour, baking powder, kosher salt, granulated sugar, brown sugar, and melted butter until crumbly and well combined. Press this mixture evenly into the prepared pan.
- Prepare the Cranberry Filling: In a separate bowl, combine the cranberries, granulated sugar, tapioca flour, orange zest, orange juice, and vanilla bean paste. Stir until the cranberries are thoroughly coated.
- Pour the cranberry mixture over the crust, spreading it evenly.
- Make the Topping: Use the leftover shortbread crust mixture for the topping. Crumble it over the cranberry layer for a delightful texture.
- Bake in the preheated oven for about 30-35 minutes, or until golden brown and bubbly. Allow to cool completely before slicing.
Best Ways to Enjoy It
These cranberry crumble bars can be served warm, right out of the oven, or at room temperature. For an elegant touch, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They make a splendid addition to your holiday dessert table, or enjoy them with a cup of tea for a cozy afternoon treat.
How to Store & Freeze
If you have leftovers (though they might not last long), store the bars in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Wrap individual bars in plastic wrap and place them in an airtight container or freezer bag. They’ll keep well for up to 2 months. Just thaw at room temperature for a few hours before enjoying.
Helpful Cooking Tips
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the filling.
- If you’re short on time, you can use ready-made pastry dough for the crust.
- Always taste your cranberry mixture before baking—if you want it sweeter, adjust the sugar accordingly!
Creative Twists
- Nut-Free Version: Omit the pecans for a nut-free treat, or substitute with sunflower seeds.
- Different Fruits: Experiment with other fruits like blueberries, raspberries, or cherries for a different flavor profile.
- Gluten-Free Option: Use a gluten-free flour blend to make the crust without gluten while still maintaining that delicious crumbly texture.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work perfectly in this recipe. Just toss them in the sugar and continue with the filling preparation.
How can I tell when the crumble bars are done baking?
Look for a golden-brown topping and bubbling filling. A slight jiggle in the center is normal, as they’ll set further while cooling.
Can I substitute the tapioca flour?
Yes, if you don’t have tapioca flour, cornstarch can be a good substitute for thickening the cranberry filling.
What’s the best way to cut the bars after baking?
Once cooled, lift the bars out using the parchment overhang, place them on a cutting board, and use a sharp knife. Wipe the knife between cuts for clean edges!
Dive into the deliciousness of easy cranberry crumble bars with a buttery crust, and make them your new favorite treat to share with family and friends!
Cranberry Crumble Bars
Ingredients
Method
- Preheat your oven to 350°F (180°C).
- Lightly brush the sides and bottom of a 9x9-inch square pan with melted butter to help the parchment paper stick.
- Line the pan with two long strips of parchment paper, ensuring they overhang on all sides. Lightly brush the parchment with butter, paying extra attention to the corners to prevent sticking.
- Make the Shortbread Crust: In a large bowl, mix flour, baking powder, kosher salt, granulated sugar, brown sugar, and melted butter until crumbly and well combined. Press this mixture evenly into the prepared pan.
- Prepare the Cranberry Filling: In a separate bowl, combine the cranberries, granulated sugar, tapioca flour, orange zest, orange juice, and vanilla bean paste. Stir until the cranberries are thoroughly coated.
- Pour the cranberry mixture over the crust, spreading it evenly.
- Make the Topping: Use the leftover shortbread crust mixture for the topping. Crumble it over the cranberry layer for a delightful texture.
- Bake in the preheated oven for about 30-35 minutes, or until golden brown and bubbly. Allow to cool completely before slicing.
