Cranberry Orange Crumble Bars
Cranberry Orange Crumble Bars
Ingredients
For the Cranberry Filling
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest, from 1 orange
For the Crumble Topping and Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract
For Garnish (Optional)
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat your oven to 375°F (190°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 375
- 2
Prepare the cranberry filling: In a medium saucepan, combine the fresh cranberries, 1/2 cup granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool completely.
⏱️ 15 min
- 3
While the filling cools, prepare the crumble topping and crust: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt.
⏱️ 5 min
- 4
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until coarse crumbs form. Stir in the vanilla extract.
⏱️ 5 min
- 5
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. This will form the crust.
⏱️ 2 min
- 6
Pour the cooled cranberry filling evenly over the crust. Sprinkle the remaining one-third of the crumble mixture over the cranberry filling.
⏱️ 3 min
- 7
Bake for 35-40 minutes, or until the crumble topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375
- 8
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is crucial for the bars to set properly.
⏱️ 60 min
- 9
Once completely cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares. Optionally, dust with powdered sugar before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Orange Crumble Bars
Ingredients
For the Cranberry Filling
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest, from 1 orange
For the Crumble Topping and Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract
For Garnish (Optional)
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat your oven to 375°F (190°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 375 - 2
Prepare the cranberry filling: In a medium saucepan, combine the fresh cranberries, 1/2 cup granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool completely.
⏱️ 15 min - 3
While the filling cools, prepare the crumble topping and crust: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt.
⏱️ 5 min - 4
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until coarse crumbs form. Stir in the vanilla extract.
⏱️ 5 min - 5
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. This will form the crust.
⏱️ 2 min - 6
Pour the cooled cranberry filling evenly over the crust. Sprinkle the remaining one-third of the crumble mixture over the cranberry filling.
⏱️ 3 min - 7
Bake for 35-40 minutes, or until the crumble topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375 - 8
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is crucial for the bars to set properly.
⏱️ 60 min - 9
Once completely cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares. Optionally, dust with powdered sugar before serving.
⏱️ 5 min