Cranberry Crumble Bars Recipe – Cranberry Vanilla Shortbread Bars

Intro

Hi, I am Dulcia. These Cranberry Vanilla Shortbread Bars are one of my favorite make-ahead treats. The crust is buttery and tender, the filling is bright with orange and cranberry, and the vanilla glaze adds a soft finish. They are perfect for holiday baking, potlucks, or a cozy weeknight dessert.

Origins

Shortbread bars with fruit toppings are a classic variation of European shortbread and American fruit bars. Cranberries pair naturally with orange and vanilla, and they are widely celebrated in North American cooking. For a quick background on cranberries, see Wikipedia. For nutrition and food safety guidance, check USDA.

Ingredients

• 1 cup (226 g) unsalted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla
• 3 1/4 cups (405 g) all-purpose flour, spooned and leveled
• 3/4 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 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
• 3/4 cup powdered sugar, sifted
• 4 tablespoons whole milk or heavy cream
• 1/2 teaspoon vanilla

I often link related recipes when I test flavors. You might like my cheesecake filling tips here, and for something fun, my cinnamon roll cheesecake. For general site recipes start here.

• https://www.dulciarecipes.com/
• https://www.dulciarecipes.com/philadelphia-cheesecake-filling/
• https://www.dulciarecipes.com/cinnamon-roll-cheesecake/

Instructions

1. Preheat and prep: Preheat oven to 350°F (175°C). Line an 8 x 8 pan with parchment paper, leaving an overhang for easy removal.
2. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
3. Add egg and vanilla: Add the egg and 2 teaspoons vanilla, mixing to combine well. Scrape down the sides of the bowl.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
5. Mix dough: Add the dry ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix.
6. Reserve topping: Set aside roughly 2 cups of the dough, loosely packed, and reserve to use on the top of the crumble.
7. Press crust: Press the shortbread dough into the prepared pan. Use your hands or the flat side of a measuring cup to press it evenly into the corners.
8. Blind-bake crust: Bake at 350°F for 15 minutes, or until the edges are slightly golden brown and the center is just set. Do not over bake. Remove from oven and cool slightly.
9. Make filling: In a large bowl, mix together the cranberries, 2/3 cup sugar, cornstarch, orange zest, orange juice and 1 teaspoon vanilla. Pour the cranberry mixture over the pre-baked crust.
10. Add crumble: Break up the reserved 2 cups of dough into smaller flat pieces with your hands. Place them randomly over the cranberry filling, leaving spaces for fruit to peek through.
11. Bake again: Bake for about 45 minutes, covering the top with foil for the last 10 to 15 minutes to prevent overbrowning.
12. Cool and glaze: Remove from oven, place on a wire rack and cool completely. Whisk together powdered sugar, milk or cream and 1/2 teaspoon vanilla until smooth, then drizzle or spread over cooled bars.

Tips

• Use frozen cranberries straight from the freezer, there is no need to thaw them, it helps the filling stay firmer while baking.
• Press the crust firmly into the pan so it holds together when you slice the bars.
• For easier slicing, chill the pan for 30 minutes after cooling, then remove with parchment overhang and cut with a sharp knife.

Variations

• Orange-Maple: Replace 1 tablespoon sugar in the filling with 1 tablespoon pure maple syrup for a deeper flavor.
• Nutty Crunch: Add 1/2 cup chopped pecans or walnuts to the reserved crumble dough before topping.
• Gluten-Free: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour, and chill the dough before pressing to help it hold together.

FAQ

Q: Can I use frozen cranberries?
A: Yes. Use them frozen, do not thaw. Thawing can release extra liquid and make the filling runny.

Q: How long will these keep?
A: Store covered at room temperature for 2 days, or in the fridge up to 5 days. These also freeze well for up to 3 months.

Q: Can I make these ahead?
A: Absolutely. Bake fully, cool, glaze, and store in an airtight container. Bring to room temperature before serving for best texture.

Q: Can I make them in a larger pan?
A: Yes. For a 9 x 13 pan, double the recipe and adjust baking time, watching for golden edges and set center.

Conclusion

I hope you enjoy these Cranberry Vanilla Shortbread Bars as much as I do. The balance of buttery crust and bright cranberry filling makes them special, yet simple. For more on cranberries see Wikipedia, and for food guidance visit the USDA site. Happy baking, Dulcia

• https://en.wikipedia.org/wiki/Cranberry
• https://www.usda.gov/