If you love baking with cranberries, give these easy Cranberry Crumble Bars a try!
They are tender, with the perfect balance of sweet and tart flavors. Every bite is packed with crumbly and buttery goodness.
Cranberry crumble bars are super easy to make. And the best part is that there is no need to pre-bake the crust.
Every year, I look forward to the holidays so I can make lots of yummy treats with fresh cranberries. Today, I want to share my favorite recipe for cranberry crumble bars!
If you like cranberries, also be sure to try out this delicious Cranberry Orange Pound Cake! Or try my Cranberry Orange Sauce for your Thanksgiving dinner.
While I always make my classic apple pie for the holidays, sometimes I prefer to keep things simple and make an easier dessert, such as these cranberry crumb bars, pecan pie bars, or pumpkin cheesecake bars. These are great options for Friendsgiving parties!
You’ll love how delicious and easy this recipe is. I use a buttery shortbread-like crust (can’t fully call it “shortbread” because it has eggs in it). The filling is perfectly sweet and tart, with a hint of orange and aromatic spices. So good!
Why we love these cranberry crumble bars:
- Pre-cooked cranberry filling: Keeps the crust from getting soggy and lets you adjust the sweetness to your liking.
- You’ll love the crust: The bottom crust is firm and buttery, and the top crust is crumbly and tender.
- Seasonal: Using fresh cranberries, these bars bring in a true taste of the holidays. The color is absolutely BEAUTIFUL!
- Easy to make: This recipe is straightforward, easier than baking a whole pie! There’s no need to pre-bake the crust.
- Make-ahead and freezer friendly
Jump to:
Pre-cooked Cranberry Filling
The trick to making the best cranberry crumble bars is pre-cooking the cranberry filling. It’s the same method I use in my Thanksgiving Apple Pie.
Pre-cooking the cranberry filling has many advantages:
- Perfect consistency, it’s like a rustic jam. Cornstarch thickens the filling just right and locks in the moisture.
- Prevents the crust from getting soggy, so there’s no need to pre-bake the crust.
- Adjust the amount of sweetness to your liking. I don’t like overly sweet desserts, so having this option is great.
- Prep ahead! You can even make the filling in advance. Just assemble and bake the day you’re planning to serve it.
Ingredient Notes
The ingredients for this cranberry crumble bars recipe are readily available, especially in the fall when cranberries are in season, but you can also use frozen cranberries year-round.
Below are a few ingredient notes from recipe testing. As always, you can find the full ingredients in the recipe card down below.
- Fresh or frozen cranberries: The star of the filling. Fresh is ideal, but frozen works just as well. Don’t use dried cranberries here.
- Cornstarch: Helps thicken the cranberry filling.
- Fresh orange zest and juice: Adds a zesty tanginess that complements the cranberries beautifully.
- Ground cinnamon and salt: Enhances the overall flavor profile.
- Unsalted butter: MUST be very cold for the crust. This ensures a flaky and crumbly texture in the crust.
- All-purpose flour: Forms the base of the crust and crumble.
- Granulated sugar: Adds sweetness to both the crust and cranberry filling.
- Baking powder: Gives a slight rise to the crumbly crust.
- Egg: Acts as a binder for the crust.
Step-by-Step Tutorial
These cranberry crumb bars are super easy to make! It’s a very straightforward process.
Step 1 | Prep equipment
Begin preheating the oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides in order to make it easier to lift the cranberry bars.
Tip: To help the parchment paper stay in place, lightly grease the bottom of the pan with butter first.
Step 2 | Make the cranberry filling
Combine cranberries, orange zest, juice, sugar, and cornstarch in a saucepan. Simmer for about 5 minutes or until the cranberries start breaking down. Remove from heat and transfer to a shallow bowl. Let it cool for a bit.
Step 3 | Make the crust
Without food processor: In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt. Using a pastry blender or with your fingers, cut in the COLD butter into the dry ingredients until you get pea-sized crumbles. Stir in the egg and mix until a very crumbly dough forms. It will seem dry.
With food processor: In a food processor, combine the cold butter, whisk flour, sugar, baking powder, cinnamon, and salt. Pulse a few times until you get pea-sized crumbles. Drizzle in the beaten egg and pulse a few more times until a crumbly dough forms.
Step 4 | Assemble and bake
Pour half the crust mixture in the lined baking pan, and press firmly with your hands until compact. Then, spread the cranberry filling evenly over it. Sprinkle the remaining crust mixture over the filling.
Bake for 45 to 50 minutes until golden brown on top.
Step 5 | Let cool and slice
Allow it to cool for 2 hours. Remove it from the pan by lifting it with the parchment paper, then cut it into squares. They need to cool down in order to maintain their shape. Serve as is, or with a big scoop of your favorite ice cream!
Do I Need to Pre-Bake the Crust?
No. These cranberry crumble bars turn don’t require pre-baking the crust.
The filling is pre-cooked, which removes excess moisture and prevents the crust from becoming soggy. Unlike my lemon bars, which have a liquid filling, this cranberry filling is thick and not runny.
However, if you prefer, you can still pre-bake it for 15 to 20 minutes at 350 degrees F.
Make Ahead Tips
Make ahead up 1 day before since they need to cool down for 2 hours anyway, or up to 2 days in advance.
You may also pre-make the cranberry filling up to 5 days ahead, and use it later to assemble and bake the cranberry crumble bars. Keep refrigerated.
Store at room temperature for 2 days in an airtight container, or refrigerate for up to 1 week.
Freezing Instructions
Let the baked cranberry crumble bars cool down completely. Freeze for up to 3 months in freezer-friendly resealable bags and wrap with parchment paper if desired.
Thaw in the fridge overnight (or on the counter for a few hours) and serve.
More Easy Holiday Sweets
Pie bars are always easier to make than a full pie, but if you want something extra fancy, definitely try my Apple Crisp Cheesecake.
Here are my favorite easy holiday desserts:
- Pecan Pie Bars
- Apple Crumb Bars
- Lemon Bars
- Cranberry Orange Pound Cake
- Puff Pastry Apple Tarts
- Graham Toffee Bars
If you’re looking for savory dishes using cranberries, try my Cranberry Orange Glazed Ham, or Cranberry Orange Sauce.
Recipe FAQs
Yes. If you don’t, the mixture will get watery as it bakes and make the crust soggy.
There’s no need because the filling is pre-cooked, which prevents moisture from getting into the crust.
Yes. You can use frozen or fresh cranberries since they will get cooked down anyway. Don’t use dried cranberries.
Yes, absolutely! This one is my favorite food processor.
Yes. I’d recommend using whole berry cranberry sauce. Heat it up in a saucepan with orange zest and spices. Omit the sugar since it’s already sweetened, as well as the orange juice and cornstarch.
This recipe was published in 2019 and updated in October 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Ensure your butter is very cold. This makes for a perfectly crumbly crust. I usually freeze it the day before.
- Use parchment paper. It prevents the bottom from sticking to the pan, and makes it easier to lift and remove from the pan.
- Pre-cook the cranberry filling. This step removes excess moisture and helps to thicken it, so the bottom crust doesn’t get soggy. Also, this way, you control the consistency and the level of sweetness to your liking.
- There is no need to pre-bake the crust for this recipe, but you can. Pre-bake at 350 degrees F for 15 to 20 minutes.
- Let the baked cranberry crumb bars cool down before cutting, so that they hold their shape properly.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Cranberry Crumble Bars
Ingredients
Cranberry filling
- 4 cups fresh or frozen cranberries
- Zest of 1 orange
- Juice of ½ an orange
- ¾ cups granulated sugar - plus more to taste
- 1 tablespoon cornstarch
Crust and topping
- 3 cups all-purpose flour - spooned and leveled
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon Kosher salt
- 1 cup VERY cold unsalted butter, cut into cubes - 2 standard sticks butter
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375 degrees F. Line a 9 by 13 inch baking pan with parchment paper, leaving some overhang on the sides. Tip: Lightly grease the bottom of the pan first to help the parchment paper stay in place.
- Make the cranberry filling: In a saucepan, add combine the cranberries, orange zest, freshly squeezed granulated sugar, and cornstarch. Mix to combine. Simmer for about 5 minutes, stirring, until the cranberries start breaking down. Remove from heat and transfer to a shallow bowl. Let it cool while you make the dough.
- Make dough: In large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Using a pastry blender or with your fingers, cut in the COLD butter into the dry ingredients until you get pea-sized crumbles. Then, stir in the beaten egg and mix until a very crumbly dough forms. It will seem dry. Note: you can also use your food processor for this step – simply pulse all the dough ingredients until you get pea-sized crumbles and incorporated.
- Assemble: Place half of the dough on the prepared baking pan. Press down to form a compact layer. Spread the cranberry filling evenly over. Top with the remaining crumbly dough evenly.
- Bake for 40-50 minutes until golden brown. Let cool for 2 hours, and then cut into squares. Enjoy!
Notes
- For the crust, ensure your butter is very cold. This makes for a perfectly crumbly crust. I usually freeze the butter sticks the day before.
- Parchment paper is highly recommended to prevent sticking, and to make it easier to remove the bars from the pan.
- Pre-bake? There’s no need to pre-bake this crust, but you can. 15 to 20 minutes at 350 degrees F.
- Make ahead: Bake as directed the day before, and let it cool down at room temperature until ready to serve.
- You can also make just the cranberry orange filling 5 days in advance. Keep refrigerated.
- Storage: Store at room temperature in a sealed container for up to 2 days, or refrigerate for up to 1 week.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight or on the countertop.
- Cranberries: Fresh or frozen cranberries will work to make the filling.
- Canned cranberry: This is fine too. Use whole berry cranberry sauce. Heat it up in a saucepan with orange zest and spices. Omit the sugar since it’s already sweetened, as well as the orange juice and cornstarch.
emma says
I want to make a half recipe my family is small but the baking pan doesn’t reflect the half recipe. What do you suggest?
Tania says
Hi Emma! You can cut all the ingredient quantities by half. Since you’re using a smaller pan, bake closer to 40 minutes or until the crust is golden brown on top.