Pin it
These cranberry crumble squares turn sour cranberries into a treat that's just as good as pie but way easier to make. The rich, crumbly bottom crust holds up a tangy orange-cranberry mixture, all finished with buttery crumbs on top and a sweet drippy vanilla topping that ties it all together beautifully.
I started making these squares when I needed to use up extra cranberries after our Thanksgiving meal. What began as just being practical has turned into my family's favorite holiday sweet. My kid now asks me to make twice as many every December so she can take a bunch back with her to school.
Ingredients
- Unsalted butter: Creates the rich base for the shortbread parts. Go for good butter at the right softness for the best results
- Combination of granulated and brown sugars: Gives the shortbread more flavor while cutting the cranberries' sourness
- Fresh or frozen cranberries: Both types work great. Fresh ones give a bit better bite but either will bring that zingy taste
- Orange zest and juice: Make the filling pop and work so well with cranberries. Try to use organic oranges for stronger zest if you can
- Cinnamon: Brings a cozy flavor to the shortbread. Just one teaspoon really changes the whole thing
- Vanilla extract: Makes both the shortbread and topping better. Real vanilla makes a big difference
How To Make Cranberry Crumble Bars
- Prepare the shortbread dough:
- Beat butter and sugars until they're super fluffy. This usually takes about 3 minutes on medium. You'll notice it gets much lighter and grows in size. This step is what makes the bars so tender.
- Mix wet ingredients:
- Put egg and vanilla into the butter mix. Don't forget to scrape the bowl sides so everything mixes evenly. It might look a bit weird and separated but will come together when you add the dry stuff.
- Add dry ingredients:
- Stir flour, baking powder, cinnamon and salt together first, then add to the butter mixture. Mix just enough until the dough starts pulling from the bowl sides. Too much mixing will make tough shortbread.
- Form the base:
- Set aside about 2 cups of dough for the top. Push the rest firmly into the paper-lined pan. A flat measuring cup works great to make it even. Don't forget to push it into the corners.
- Pre-bake the shortbread base:
- Bake until you see the edges turning slightly golden. The middle should look set but not brown yet. This quick bake keeps the bottom from getting soggy under the cranberry stuff.
- Prepare cranberry filling:
- Mix cranberries, sugar, cornstarch, orange zest, orange juice and vanilla. The cornstarch is super important because it helps thicken all the juices that come out of the cranberries while baking.
- Assemble and finish baking:
- Spread the cranberry mix over the partly-baked shortbread. Break the saved dough into little flat chunks and scatter them on top of the cranberries. Leave some spaces so you can see the pretty red filling peeking through.
- Add the glaze:
- After it's totally cooled down, drizzle the vanilla glaze on top. Getting the right thickness matters. If it runs right off your fork, add more powdered sugar. If it's too thick to drip, add a bit more milk.
Pin it
I really love the orange zest in this recipe. My grandma always put citrus in her cranberry sauce, and these bars take me back to holiday mornings in her kitchen. She showed me that the oils in the zest have the strongest flavor, so I always grate my orange right over the bowl to catch every bit of those amazing citrus oils.
Make-Ahead Options
These bars actually taste better after sitting for a day. The flavors blend together and the cranberry filling sets up just right. You can make them up to 4 days before and keep them in a sealed container on your counter. If you want to make them more than 4 days ahead, freeze them without the glaze in a single layer, then let them thaw overnight at room temp before adding the glaze right before serving.
Pin it
Ingredient Substitutions
You can easily change up this recipe based on what you've got around. No cranberries? Try blueberries or raspberries instead, but maybe use less sugar since they're sweeter. You can swap lemon juice for the orange juice if you want a different tangy taste. Those gluten-free flour mixes that substitute 1:1 for regular flour work really well in this recipe, making it good for folks who can't have gluten.
Serving Suggestions
These cranberry squares fit perfectly on a holiday dessert table but they're just as good with afternoon coffee or tea. For a fancy dessert setup, warm individual squares slightly and add a small scoop of vanilla ice cream on top. The mix of warm, tangy bars with cold, smooth ice cream makes an amazing dessert combo. They also travel well in lunchboxes or for picnics when you need a sweet treat away from home.
The Cultural Significance of Cranberries
Cranberries have been part of North American food traditions for ages. Native Americans used cranberries as food, medicine, and for coloring long before settlers came. Today, they're still one of the few fruits grown commercially that are native to North America. When we bake with cranberries during the holidays, we're connecting to this rich history while using them during their peak season from October through December.
Frequently Asked Questions
- → Can frozen cranberries work in this recipe?
They sure can! No need to defrost frozen cranberries. Toss them in as-is, and they’ll bake perfectly.
- → How can I stop the crumble from turning too dark?
If the top starts browning too much, cover the pan with foil for the last 10–15 minutes of baking.
- → Is it okay to make these bars ahead?
Definitely! Bake them in advance and store them covered at room temperature for up to 4 days. Add the glaze when you're ready to serve.
- → Can these bars be frozen?
Yes! Just leave off the glaze before freezing. After thawing, drizzle the glaze and enjoy.
- → What can I use instead of orange zest and juice?
Lemon zest and juice make a great swap, giving a slightly different but lovely citrus punch.
- → How can I make the glaze perfect?
The glaze should lightly coat a fork and not be watery. If it's too thin, mix in more powdered sugar. If too thick, add a little milk.