Cranberry Crumble Bars

Introduction
Cranberry crumble bars are a delightful treat that combines the tartness of fresh cranberries with a buttery, crumbly oat topping. These bars are perfect for the holiday season or any time you’re craving a sweet and slightly tangy snack. The combination of the tangy cranberries with the sweetness of the crumble creates a delicious contrast that keeps you coming back for more. These bars are easy to make and can be enjoyed as a breakfast, dessert, or a snack. They’re great for sharing at parties, family gatherings, or just a cozy afternoon treat with tea or coffee.

The History of Cranberry Crumble Bars
The origins of cranberry crumble bars are tied to the broader tradition of crumble desserts, which date back to the early 20th century in the United Kingdom. Crumbles typically featured a fruit filling topped with a butter and sugar-based crumble. While traditional crumbles were often made with apples, rhubarb, or berries, the addition of cranberries brings a new level of tartness and depth of flavor. The transformation of the crumble into bar form likely came as a response to the popularity of portable, on-the-go desserts in the United States during the late 20th century. Cranberries, native to North America, were the perfect fruit to use in this recipe, as they are commonly found in harvest time desserts. These bars gained popularity in the US as a delicious way to incorporate cranberries into baked goods, especially during the fall and winter months.

Ingredients Breakdown
To make cranberry crumble bars, you’ll need fresh or frozen cranberries as the main fruit component. The filling requires a mix of cranberries, sugar, and a touch of cornstarch to thicken. For the crust and crumble topping, you’ll need butter, brown sugar, oats, and flour to create that perfect crunchy texture. The crust is usually pre-baked to create a solid base, which is then topped with the cranberry mixture and finished off with the crumble topping. The balance between the tartness of cranberries and the sweetness of the crumble is key to the flavor profile. A pinch of salt enhances the sweetness while balancing the tang of the fruit.

Step-by-Step Recipe

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper. In a bowl, combine 1 ½ cups of flour, ¾ cup of brown sugar, and ½ teaspoon of salt. Cut in 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan and bake for about 10 minutes or until lightly golden.
2. Make the Cranberry Filling: In a saucepan, combine 2 cups of fresh or frozen cranberries, ¾ cup of granulated sugar, and 1 tablespoon of cornstarch. Cook over medium heat until the cranberries begin to burst and the mixture thickens, about 10 minutes. Remove from heat and set aside to cool slightly.
3. Prepare the Crumble Topping: In a bowl, mix 1 cup of oats, 1/2 cup of flour, 1/2 cup of brown sugar, and a pinch of salt. Add 1/2 cup of melted butter and stir until the mixture forms crumbs.
4. Assemble the Bars: Pour the cranberry filling over the partially baked crust, spreading it evenly. Sprinkle the crumble topping over the cranberry filling.
5. Bake: Return the pan to the oven and bake for another 30 minutes or until the topping is golden and the cranberry filling is bubbling. Allow the bars to cool completely before slicing into squares.

Tips for the Perfect Cranberry Crumble Bars
To get the perfect cranberry crumble bars, be sure not to overmix the crust ingredients, as this can result in a tough base. Using cold butter in the crust and topping will help achieve that perfect crumbly texture. For an added layer of flavor, you can add a teaspoon of vanilla extract to the cranberry filling. When making the filling, don’t forget to stir the mixture regularly to prevent burning, and make sure the cornstarch is fully dissolved for a smooth consistency. Let the bars cool completely before cutting them to ensure they hold together nicely.

Variations and Customizations
There are many ways to customize cranberry crumble bars. For a twist on the flavor, you can incorporate orange zest into the filling or topping for a citrusy note that pairs perfectly with the cranberries. If you’re not a fan of oats, you can swap them out for crushed nuts, such as walnuts or pecans, in the crumble topping for added texture. If you prefer a less sweet dessert, you can reduce the sugar in both the crust and filling to let the natural tartness of the cranberries shine. For a gluten-free version, substitute the flour for a gluten-free flour blend, and use certified gluten-free oats in the topping.

Health Considerations and Nutritional Value
Cranberry crumble bars are a delicious treat, but they can also be enjoyed in moderation as part of a balanced diet. The cranberries themselves provide antioxidants, vitamins C and E, and dietary fiber. However, the dessert is also high in sugar and butter, so it’s best enjoyed occasionally. You can reduce the amount of sugar in the recipe to make it a little lighter. Substituting the butter for a dairy-free version, such as coconut oil or a plant-based butter, makes these bars suitable for those on a dairy-free diet. To reduce the overall calorie content, consider using a sugar substitute like stevia or monk fruit, although the flavor and texture may differ slightly.

FAQ
Can I use frozen cranberries?
Yes, frozen cranberries work just as well as fresh in this recipe. If using frozen cranberries, there’s no need to thaw them before making the filling.

How do I store cranberry crumble bars?
Store cranberry crumble bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.

Can I use a different type of fruit?
Absolutely! While cranberries are the star of this recipe, you can swap them out for other fruits like blueberries, raspberries, or even apple slices for a different flavor combination.

Can I make this recipe ahead of time?
Yes, you can make cranberry crumble bars ahead of time. Simply bake and let them cool completely, then store them in an airtight container at room temperature or in the fridge until you’re ready to serve.

Cranberry Crumble Bars Recipe

Cranberry crumble bars combine the tartness of cranberries with a sweet, buttery crumble topping, making them a perfect balance of flavors. Ideal for any season, they are versatile and can be enjoyed fresh, as a snack, or a dessert.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients Method Notes

Ingredients

  

Shortbread Crust

• 1 cup 226 g unsalted butter, at room temperature
• 1/2 cup 100 g granulated sugar
• 1/2 cup 100 g light brown sugar, packed
• 1 large egg at 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 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

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
2. Add the egg and vanilla extract, mixing until well combined. Scrape down the sides of the bowl again.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix just until the dough begins to pull away from the sides of the bowl. Be careful not to overmix.
5. Set aside about 2 cups of the dough (loosely packed) to use for the top crumble.
6. Press the remaining dough evenly into an 8 x 8-inch baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press the dough into the corners and smooth it out.
7. Bake at 350°F for 15 minutes, or until the edges are lightly golden and the center is just set. Do not overbake.
8. Remove the pan from the oven and let the crust cool slightly while you prepare the cranberry filling.
9. In a large bowl, mix together the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla extract. Pour this cranberry mixture over the pre-baked crust.
10. Use your hands to break up the reserved 2 cups of shortbread dough into smaller, flat pieces. Scatter them randomly over the cranberry filling, leaving spaces for the cranberries to peek through.
11. Bake for about 45 minutes, covering the top of the pan with aluminum foil for the last 10 to 15 minutes to prevent the crumble from becoming too dark.
12. Remove the bars from the oven and place the pan on a wire rack to cool completely before adding the vanilla glaze.
13. Vanilla Glaze
14. Whisk together the powdered sugar, milk (or heavy cream), and vanilla extract. The glaze should be thin enough to run off a fork but not so thin that it’s transparent. If the glaze is too thick, add more milk; if it’s too thin, add more powdered sugar. Drizzle the glaze over the cooled bars before serving.

Notes

Store the bars tightly covered at room temperature for up to 4 days.

They can also be frozen. Freeze them before adding the vanilla glaze, and defrost at room temperature before drizzling with the glaze.