Easy Cranberry Crumble Bars
Buttery crumble bars layered with a bright, tart cranberry filling and finished with a sweet vanilla glaze — a cozy treat for the holidays.
Servings: 9 bars
Calories: 230kcal
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 1/2 cup cranberries fresh or frozen
- 1/2 cup granulated sugar for filling
- 2 tablespoon cornstarch
- 1 teaspoon orange zest
- 2 tablespoon orange juice
- 1 cup powdered sugar for glaze
- 2 tablespoon milk for glaze
Instructions
- Cream the room temperature butter with granulated and brown sugars until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth and fully combined.
- Whisk together the flour, baking powder, cinnamon, and kosher salt in a separate bowl.
- Incorporate the dry ingredients into the wet mixture, mixing just until it pulls away from the bowl's sides.
- Set aside about 2 cups of dough to use as the crumble topping.
- Press the remaining dough firmly into an 8x8 baking pan lined with parchment paper.
- Bake at 350°F until the edges are golden brown and the center is just set.
- Combine cranberries, sugar, cornstarch, orange zest and juice, and vanilla in a bowl until coated.
- Pour the cranberry mixture over the cooled crust in an even layer.
- Break apart the reserved dough and scatter it over the cranberries.
- Bake until set and golden, covering with foil for the final minutes if needed.
- Cool the pan on a wire rack completely before glazing.
- Whisk together powdered sugar, milk, and vanilla until smooth and pourable.
- Drizzle the glaze over the bars and slice into squares to serve.
Notes
Store in an airtight container at room temperature for a couple of days, or refrigerate for longer freshness. Let come to room temperature before serving.