Print

Cranberry Orange Crumble Bars

cranberry orange crumble bars - featured image
Print Recipe

These easy cranberry orange crumble bars feature a buttery, golden crust and topping with a vibrant, tangy cranberry-orange filling. Perfect for holiday gatherings or as a make-ahead treat, they’re sweet, tart, and irresistibly crumbly.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 2 teaspoons orange zest (from 1 large orange)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups fresh cranberries (or frozen, unthawed)
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon orange zest (extra, for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, salt, and orange zest. Add cold, cubed butter and vanilla extract. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  3. Scoop about two-thirds of the crumble mixture into the prepared pan. Press down firmly and evenly. Bake for 12-15 minutes, until edges are lightly golden.
  4. While the crust bakes, mix cranberries, sugar, cornstarch, orange juice, and extra orange zest in a medium bowl. Stir until cranberries are well coated and the mixture looks glossy.
  5. Pour the cranberry mixture evenly over the hot, par-baked crust. Spread gently with a spatula.
  6. Sprinkle the remaining crumble mixture over the cranberries, leaving some larger clumps for texture.
  7. 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.
  8. Let the pan cool on a wire rack for at least 2 hours. The bars firm up as they cool.
  9. Use the parchment overhang to lift the bars from the pan. Cut into 18-24 squares, wiping the knife between cuts for neat slices.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For vegan, substitute with plant-based butter. Bars slice best when fully cooled. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Par-baking the crust and using cornstarch in the filling prevents sogginess. Dust with powdered sugar before serving for a festive touch.

Nutrition

Keywords: cranberry orange bars, crumble bars, holiday dessert, easy dessert bars, cranberry dessert, orange dessert, Christmas bars, Thanksgiving dessert, make-ahead dessert, potluck dessert

Find it online: https://tessierecipes.com/cranberry-orange-crumble-bars-recipe-easy-holiday-dessert-bars/