The first snow always makes me crave cozy baking projects. Something warm, buttery, and sweet that fills the kitchen with the smell of cinnamon and orange zest. These cranberry bars do exactly that—bright, jammy berries tucked inside a buttery crumble that melts as soon as you take a bite.
Table of Contents
Introduction & Why You’ll Love These Cranberry Bars
If you love desserts that taste like a hug, these cranberry crumble pie bars are for you. They’re buttery, flaky, and jammy with a hint of orange. You only need one dough for both crust and topping, which keeps things simple and stress-free. No pre-cooking, no fussy steps—just pure, cozy baking joy.
Key Ingredients & Their Roles
Crust & Crumble Base
The crust and crumble come from the same bowl, making this recipe simple. Cold butter is key—it creates that tender, flaky bite. The mixture of flour, sugar, and cinnamon forms a sweet, fragrant base. The egg, milk, and vanilla tie it together into sandy crumbs that hold just enough structure.
Jammy Cranberry Filling
Fresh or frozen cranberries burst open while baking, blending with sugar, orange zest, and juice to form a tangy-sweet filling. The contrast between the buttery crumble and tart cranberries is incredible. The orange brightens everything, making it feel like Christmas in every bite.
Optional Finishing Touch (Orange Icing)
Once the bars cool, drizzle them with a quick orange glaze. It adds sweetness and shine, plus a little citrus zing that balances the tart berries.
Step-by-Step Instructions Overview
First, mix your crumble base. Press most of it into your lined pan. Then, spread the cranberry filling evenly over the crust. Sprinkle the reserved crumble on top, add almonds if you’d like, and bake until golden. Let them cool before cutting—this part matters because the filling sets as it cools.
Use parchment for easy lifting, and remember: cold butter equals crumbly magic. No need to pre-bake—everything bakes together beautifully.
Baking Tips for Perfect Cranberry Bars
Achieving the Right Crumble Texture
Keep your butter cold. If the butter melts before baking, you’ll lose that delicate crumb. I like to use a pastry cutter, but a food processor works great too. Stop mixing when you see small, pea-sized bits of butter throughout.
Preventing Soggy or Watery Filling
Don’t thaw frozen cranberries. The cornstarch helps thicken the juices as they bake. Also, measure your sugar accurately—too much can make the filling too runny.
Cooling, Cutting & Serving Clean Squares
Cool the bars completely in the pan. You can even pop them in the fridge to speed things up. Once set, use the parchment to lift and cut into neat squares. The clean edges and crumbly top make them perfect for gifting or potlucks.
Storage & Make-Ahead Guide
These bars stay fresh at room temperature for two days. For longer storage, keep them in the fridge up to a week. You can also freeze them for up to three months. Layer them with parchment to prevent sticking, then thaw overnight in the fridge. They taste just as good as fresh—sometimes even better the next day.
FAQs
Can I eat dried cranberries daily?
Yes, in moderation. Dried cranberries are rich in antioxidants and fiber, but they’re often sweetened. A small handful a day makes a healthy snack.
What are cranberry bliss bars?
They’re a Starbucks-inspired treat made with white chocolate and cream cheese frosting. These cranberry crumble pie bars are similar but taste more like homemade pie in handheld form.
How to eat cranberries as a snack?
You can enjoy them dried, mixed with nuts, or added to yogurt. Fresh cranberries are tart, but when baked or sweetened, they’re delicious.
Are cranberries a fruit or berry?
Cranberries are true berries! They grow on low vines in bogs, mostly in cooler regions like the northern United States.
Cranberry Crumble Pie Bars Recipe Card
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Cranberry Bars Recipe – Amazing Holiday Dessert Magic
- Total Time: 65 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Buttery shortbread crust, jammy cranberry filling, and a crumbly almond topping. One dough makes both crust and crumble. No pre-baking or pre-cooking needed. Bright orange notes make these cranberry bars perfect for Christmas dessert trays.
Ingredients
Crust & Crumble
3 cups (375g) all-purpose flour (spooned and leveled)
1 cup (200g) granulated sugar
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 cup (226g) cold unsalted butter, cubed
1 large egg
1/4 cup (60 ml) milk
2 tsp pure vanilla extract
Optional 1/3 cup (30g) sliced almonds, for topping
Cranberry Filling
4 cups (400g) fresh or frozen cranberries (do not thaw)
3/4 cup (150g) granulated sugar
1 Tbsp cornstarch
2 tsp orange zest
1 Tbsp (15g) fresh orange juice
Orange Icing (optional)
2 Tbsp (30 ml) fresh orange juice
1 cup (120g) confectioners’ sugar
Instructions
1. Preheat oven to 350°F (177°C). Line a 9×13 inch pan with parchment, leaving overhang for lifting.
2. Whisk flour, sugar, baking powder, salt, and cinnamon.
3. Cut in cold butter until pea-sized crumbles form.
4. Whisk egg, milk, and vanilla. Pour into dry mix and stir until sandy crumbs form.
5. Reserve 2 cups of crumble. Press the remaining mixture firmly into the pan for the crust.
6. Stir cranberries, sugar, cornstarch, orange zest, and orange juice. Spread evenly over the crust.
7. Sprinkle the reserved crumble over the cranberry layer. Add sliced almonds if using.
8. Bake 40 to 50 minutes until lightly browned and a toothpick in the center comes out mostly clean.
9. Cool completely on a rack in the pan. Refrigerate to speed cooling if desired.
10. Whisk icing ingredients until smooth. Drizzle over cooled bars, slice into squares, and serve.
Notes
Success Tips
No pre-baking needed, the crust and crumble bake together.
Use parchment with overhang for an easy lift and clean cuts.
Keep butter cold for a flaky, crumbly texture.
Use a food processor or pastry cutter for fast butter cutting.
Storage
Room temperature up to 2 days.
Refrigerator up to 1 week.
Freezer up to 3 months. Layer bars with parchment and thaw overnight in the fridge.
Serving
Bars taste great chilled or at room temperature. The orange icing adds extra sweetness and shine.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 20 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
More Such Recipes
If you’re baking your way through cranberry season, try my cranberry-orange snowball cookies. They melt in your mouth with buttery sweetness. You might also love honey bourbon cranberry sauce for your holiday table, cranberry pistachio shortbread cookies for gifting, or baked cranberry brie bites for easy appetizers.
Final Thoughts
These cranberry bars fit right into the heart of the holiday season. They’re festive, portable, and perfect for sharing. You can bake them for dessert, wrap them up as edible gifts, or serve them with coffee on a snowy afternoon. Every bite carries the warmth of home and the bright spark of cranberry joy.
Follow along on Pinterest or Facebook for more cozy Christmas dessert recipes like this one.