Cranberry Orange Crumble Bars Recipe – Easy Holiday Dessert Bars

The sharp zing of fresh cranberries and the bright scent of orange zest wafted through my kitchen the first time I baked these cranberry orange crumble bars. It was mid-December, and honestly, the gray days needed a pop of color and some cheer. I’d been tinkering with classic crumble bars for a while but wanted something that truly felt like the holidays—sweet, tart, and buttery all at once. Enter these irresistible cranberry orange crumble bars: vibrant, crumbly, and loaded with juicy cranberries nestled between golden, buttery layers.

I still remember the first bite—crumbs everywhere, a burst of citrus, and that perfect balance of sweet and tart. It was an instant hit with my family, especially my kids, who usually pick around the fruit in desserts (not this time!). Plus, these bars are honestly so easy to throw together. If you’re a fan of stress-free baking with wow-factor results, you’re in the right place.

Whether you need a quick dessert for a holiday potluck, a make-ahead treat for family gatherings, or just want something special with your afternoon coffee, cranberry orange crumble bars deliver. I’ve baked these countless times and tweaked the recipe until it was just right—bright, buttery, and easy enough that you won’t dread making a second batch. Trust me, you’ll want to. Let’s get baking!

Why You’ll Love This Cranberry Orange Crumble Bars Recipe

• Quick & Easy: These bars come together in under an hour, from pantry to plate. Perfect for those last-minute dessert needs or when you want to bake but not spend all day in the kitchen.
• Simple Ingredients: No fancy baking supplies here—just real butter, flour, sugar, fresh cranberries, and oranges. If you bake even occasionally, you probably have most of what you need already.
• Perfect for Any Occasion: They shine at holiday gatherings, brunches, or even as a sweet bite with your morning coffee. I’ve brought these to office parties, family potlucks, and neighbor cookie swaps—they always disappear fast.
• Crowd-Pleaser: Kids love the buttery crumble; adults appreciate the punchy fruit filling. These bars are a hit with all ages and even win over folks who claim not to like cranberries.
• Unbelievably Delicious: The buttery, crisp crumble meets a gooey, tangy cranberry-orange center. Every bite is the perfect mix of sweet, tart, and melt-in-your-mouth texture.

What sets these cranberry orange crumble bars apart from the rest? For starters, the orange zest is folded right into both the crust and the filling, so every layer tastes like sunshine. I always use fresh cranberries for that juicy pop and just the right amount of sugar so the bars aren’t cloying. My secret (learned after a few soggy-bottomed failures) is to par-bake the crust and add a touch of cornstarch to the filling—no more runny centers!

This recipe is comfort food at its best. It’s the kind that makes you close your eyes after the first bite and immediately reach for another. Plus, the bars slice up beautifully and look gorgeous on a dessert platter. Whether you’re impressing holiday guests or just treating yourself on a chilly afternoon, these cranberry orange crumble bars are a little dose of happiness you can bake any time.

What Ingredients You Will Need

This recipe uses everyday, wholesome ingredients to create bold flavor and that iconic crumbly texture. Most of these are pantry staples, with a couple of fresh additions that really make the flavors pop. Here’s exactly what you’ll need:

• For the Crumble:
  • All-purpose flour (2 1/4 cups / 280g) – the base for both crust and topping
  • Granulated sugar (3/4 cup / 150g) – for sweetness and structure
  • Brown sugar (1/2 cup / 100g, packed) – adds a hint of caramel warmth
  • Unsalted butter (1 cup / 226g, cold and cubed) – for that melt-in-your-mouth crumb
  • Salt (1/2 teaspoon) – don’t skip it; it balances all the flavors
  • Orange zest (2 teaspoons, from 1 large orange) – brightens up the whole bar
  • Vanilla extract (1 teaspoon) – just a touch for depth
• For the Cranberry Orange Filling:
  • Fresh cranberries (2 1/2 cups / 250g) – you can use frozen, but don’t thaw them
  • Orange juice (1/4 cup / 60ml, freshly squeezed) – brings the citrus flavor front and center
  • Granulated sugar (1/2 cup / 100g) – offsets the cranberries’ tartness
  • Cornstarch (2 tablespoons / 16g) – thickens the filling so it’s sliceable
  • Orange zest (1 teaspoon, extra) – because more zest is always better here

Ingredient Notes & Tips:

• If you’re gluten-free, swap in a 1:1 gluten-free flour blend (I like King Arthur’s GF Mix).
• Don’t have fresh cranberries? Frozen works fine—just use them straight from the freezer.
• If you want a less sweet bar, reduce the sugar in the filling by a couple of tablespoons (but not too much, or the cranberries will be too tart).
• Lemon zest can be substituted for orange in a pinch, though the flavor shifts slightly—still delicious.
• For a vegan version, use a good plant-based butter (look for one that’s firm and unsalted for best results).

I usually use a microplane for zesting and always wash my oranges well first. For the best texture, keep your butter cold and cut it into cubes before blending it into the flour. It makes all the difference for that signature crumbly topping!

Equipment Needed

• 9×13-inch (23x33cm) baking pan: The classic size for even layers and tidy bars. If you only have an 8×8, halve the recipe.
• Mixing bowls (2-3): One for the crumble, one for the filling, and an optional extra if you like to stay organized.
• Pastry cutter or two forks: Helps cut the butter into the flour for the crumble. You can use your fingers, but it gets messy (in a fun way).
• Microplane or fine grater: For zesting the orange—trust me, the finer, the better.
• Measuring cups and spoons: Precision is key for baking, especially with flour and cornstarch.
• Parchment paper or nonstick spray: Makes getting the bars out of the pan a breeze.
• Rubber spatula or wooden spoon: For mixing the filling and scraping every last bit.

Don’t have a pastry cutter? Two knives work too. I’ve even used clean hands in a pinch—just work quickly to keep the butter from melting. If you bake a lot, I recommend investing in a sturdy metal pan; glass works, but the bars can brown more on the edges.

To keep your microplane sharp, rinse it right after zesting and avoid the dishwasher. For budget-friendly options, check out local thrift stores for mixing bowls and pans—I’ve found some of my favorite baking tools secondhand!

How to Make Cranberry Orange Crumble Bars – Step-by-Step

1. Prep the pan and oven:
   Preheat your oven to 350°F (175°C). Line a 9×13-inch (23x33cm) pan with parchment paper, leaving a little overhang for easy removal. Lightly grease the paper. This helps prevent sticking and makes it so much easier to lift out the bars later.
2. Make the crumble mixture:
   In a large mixing bowl, whisk together 2 1/4 cups (280g) flour, 3/4 cup (150g) granulated sugar, 1/2 cup (100g) packed brown sugar, 1/2 teaspoon salt, and 2 teaspoons orange zest. Add 1 cup (226g) cold, cubed unsalted butter and 1 teaspoon vanilla extract. Using a pastry cutter, two forks, or your fingertips, quickly work the butter into the flour until the mixture resembles coarse, pea-sized crumbs. If you pinch a bit of the mixture, it should hold together.
3. Par-bake the crust:
   Scoop about two-thirds of the crumble mixture into your prepared pan. Press it down firmly and evenly with your hands or the bottom of a measuring cup. Bake for 12-15 minutes, until edges are lightly golden. This step keeps the base from getting soggy once the filling goes on.
4. Prepare the cranberry orange filling:
   While the crust bakes, mix 2 1/2 cups (250g) fresh cranberries, 1/2 cup (100g) sugar, 2 tablespoons (16g) cornstarch, 1/4 cup (60ml) fresh orange juice, and 1 teaspoon orange zest in a medium bowl. Stir until cranberries are well coated and the mixture looks glossy.
5. Add the filling:
   Pour the cranberry mixture evenly over the hot, par-baked crust. Spread it out gently with a spatula, trying to get an even layer all the way to the edges.
6. Top with remaining crumble:
   Sprinkle the rest of the crumble mixture over the cranberries. Don’t worry about making it perfect—the more rustic, the better! Leave some larger clumps for texture.
7. Bake:
   Return the pan to the oven and bake for 32-38 minutes, or until the top is golden brown and the cranberry filling is bubbling around the edges. If it looks too pale, give it a couple more minutes. The aroma at this stage is unreal!
8. Cool completely:
   This is the hardest part! Let the pan cool on a wire rack for at least 2 hours (I know, but it’s worth it). The bars firm up as they cool, making them easier to slice.
9. Slice and serve:
   Use the parchment overhang to lift the bars from the pan. Cut into 18-24 squares, depending on how big you like them. Wipe the knife between cuts for neat slices.

Troubleshooting Tips: If your crumble looks dry, add a tablespoon of cold water. If the cranberry filling seems too liquidy before baking, add an extra half-tablespoon of cornstarch. If you notice the edges browning too quickly, tent loosely with foil for the last 10 minutes of baking.

Personal tip: I always make these a day ahead for parties—the flavors deepen and the bars hold together even better!

Cooking Tips & Techniques for Perfect Crumble Bars

Over the years, I’ve made my fair share of cranberry orange crumble bars—some great, some a little too gooey (or dry). Here are the tips I swear by for consistent, bakery-worthy results every time:

• Keep the butter cold: The secret to that perfect, sandy crumble is starting with cold, cubed butter. Warm butter melts too fast and gives you a greasy, heavy crust. If your kitchen is warm, chill the flour mixture for 10 minutes before baking.
• Don’t overmix the crumble: Stop as soon as you have pea-sized crumbs. If you work it too much, the topping loses its delicate texture.
• Par-bake the bottom crust: This step is non-negotiable! Skipping par-baking can lead to a soggy base that doesn’t hold up when sliced.
• Use fresh zest and juice: Bottled juice or dried zest just doesn’t cut it here. Fresh oranges make the flavor pop.
• Watch your bake time: Ovens can vary. Start checking at 32 minutes. The top should be golden and the filling bubbling—undercooked bars will fall apart, overbaked bars can get dry.
• Let them cool fully: I know it’s tempting to dig in, but cooling is crucial for clean slices and the right texture.

I’ve accidentally overbaked these a couple times (distracted by laundry or kids), and the bars got crumbly and tough. If you’re multitasking, set a timer or use your phone alarm. For the best texture, use a metal pan—glass tends to brown the edges more. And if you ever end up with extra crumb topping, freeze it for a quick topping on muffins or ice cream!

Variations & Adaptations

The beauty of cranberry orange crumble bars is how flexible they are! Here are some favorite ways to mix things up:

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose. King Arthur and Cup4Cup both work well—I’ve tested both and couldn’t tell the difference.
• Vegan: Swap the butter for a firm, unsalted vegan butter. I like Earth Balance—it gives a great crumb without odd aftertastes.
• Mixed Berry Version: Substitute half the cranberries with blueberries or raspberries for a different twist. This works especially well in the summer when berries are in season.
• Nutty Crunch: Add 1/2 cup (60g) chopped walnuts or pecans to the crumble mixture for extra crunch and flavor.
• Lemon-Cranberry Bars: Use lemon zest and juice instead of orange for a tangier, more summery flavor.
• Reduced Sugar: Cut the sugar in the filling by 2 tablespoons for a more tart, grown-up flavor profile.

I’ve also tried swirling a bit of cream cheese into the filling for a cheesecake vibe—so good! If you have nut allergies, just skip the nuts or replace with toasted sunflower seeds for crunch.

Serving & Storage Suggestions

These cranberry orange crumble bars are best served at room temperature, though they’re also wonderful slightly chilled straight from the fridge. For a pretty touch, dust with a little powdered sugar just before serving. They look gorgeous on a dessert tray surrounded by fresh orange slices or sprigs of rosemary (for that holiday flair).

Pair these bars with hot tea, spiced cider, or a strong cup of coffee. For brunch, they’re delicious alongside a yogurt parfait or fruit salad. If you’re feeling fancy, add a scoop of vanilla ice cream or a dollop of whipped cream for dessert.

To store, place bars in an airtight container and refrigerate for up to 5 days. Separate layers with wax paper if stacking. They also freeze beautifully—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge or at room temp for an hour. To refresh, pop bars in a 300°F (150°C) oven for 5-8 minutes. The flavors actually develop and deepen after a day, so making them ahead is a win!

Nutritional Information & Benefits

Each cranberry orange crumble bar contains approximately 180 calories, 4g fat, 32g carbohydrates, and 2g protein (based on 24 bars per batch). These bars are naturally vegetarian and can easily be made dairy-free or gluten-free with the swaps mentioned above.

Cranberries are high in antioxidants and vitamin C, which is great for immune support. Oranges add more vitamin C and a fresh, sunny flavor. Compared to many holiday desserts, these bars have less fat and sugar per serving, especially if you adjust the sugar down a bit.

Just a heads up: these bars do contain gluten and dairy in the standard version, and possible nut allergens if you add nuts. I love that you can tweak the recipe to fit most dietary needs, making them a treat you can feel good about sharing.

Conclusion

If you’re looking for a dessert that’s equal parts festive and easy, these cranberry orange crumble bars are it. The bright, tangy filling and buttery crumble are a match made in holiday heaven. They’re simple to make, stunning to serve, and guaranteed to earn rave reviews—trust me, I’ve heard “best bars ever!” more than once.

Don’t be afraid to make them your own. Swap in your favorite berries, go gluten-free, or add a nutty crunch. That’s the beauty of these bars—they’re adaptable and forgiving. Personally, I love baking a double batch and freezing half for those days when I need a quick pick-me-up (or an impromptu dessert for surprise guests!).

Give these cranberry orange crumble bars a try and let me know how they turn out! I’d love to hear your twists, see your photos, or answer any questions in the comments below. Happy baking—and here’s to sweet, crumbly moments all season long!

FAQs About Cranberry Orange Crumble Bars

Can I use frozen cranberries instead of fresh?

Absolutely! Use them straight from the freezer—no need to thaw. Just increase the bake time by a couple of minutes if needed.

How do I keep the crumble topping from getting soggy?

Par-baking the crust and making sure the filling is thickened with cornstarch helps a lot. Letting the bars cool fully before slicing also keeps the topping crisp.

Can I reduce the sugar for a less sweet bar?

Yes, you can cut back the sugar in the filling by 2-3 tablespoons for a more tart flavor. Just don’t reduce it too much, or the cranberries may be too sharp.

What’s the best way to get clean slices?

Wait until the bars are completely cool, then use a sharp knife and wipe it between cuts. The parchment paper sling makes lifting the whole batch out super easy.

Are these bars freezer-friendly?

They freeze beautifully! Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw at room temperature or in the fridge before serving.

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