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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.

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.

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.

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.

Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. This will form the crust.

Pour the cooled cranberry filling evenly over the crust. Sprinkle the remaining one-third of the crumble mixture over the cranberry filling.

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.

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.

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.


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.

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.

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.

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.

Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. This will form the crust.

Pour the cooled cranberry filling evenly over the crust. Sprinkle the remaining one-third of the crumble mixture over the cranberry filling.

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.

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.

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.
