Description
- Make irresistible Cranberry Crumble Bars with a buttery shortbread crust, tangy cranberry filling, and sweet glaze.
Ingredients
Scale
- Shortbread Crust:
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3 1/4 cups (405 g) all-purpose flour (spooned and leveled)
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Cranberry Filling:
- 2 1/2 cups fresh or frozen cranberries
- 2/3 cup (133 g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla extract
- Vanilla Glaze:
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Shortbread Dough:
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
- Reserve 2 cups of the dough for the crumble topping.
- Bake the Crust:
- Press the remaining dough evenly into the prepared pan, reaching the corners. Use the back of a measuring cup for a smooth surface.
- Bake for 15 minutes, or until the edges are golden and the center is just set. Let the crust cool slightly while preparing the cranberry filling.
- Make the Cranberry Filling:
- In a large bowl, combine the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Stir well to coat the cranberries evenly.
- Assemble and Bake:
- Spread the cranberry mixture over the pre-baked crust.
- Crumble the reserved shortbread dough into small pieces and scatter them over the cranberry filling, leaving gaps to show the cranberries.
- Bake for 45 minutes, covering the top with foil during the last 10–15 minutes to prevent over-browning.
- Cool and Glaze:
- Remove the pan from the oven and place it on a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled bars.
- Serve:
- Slice into squares or bars and enjoy the perfect balance of buttery shortbread and zesty cranberry filling!
- Prep Time: 25 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 12 bars
- Calories: 250 kcal per serving
Keywords: #DessertRecipe #HolidayTreats #CranberryBars #BakingIdeas