These cranberry crumble bars are cranberry crumble you can pick up: a buttery press-in crust, a tart cranberry filling and a crumb topping made from the same dough. You don't need a mixer, and the bars are ready in about 1 hour 10 minutes.
I make these when cranberries are in season because my family loves them, especially that tart taste, and the house smells amazing. If you need a more formal holiday dessert, try my chocolate Yule log.
Quick Look: Cranberry Crumble Bars Recipe
What It Is: Cranberry crumble bars with a buttery press-in crust, tangy cranberry filling, and a crumb topping made from the same dough. Makes 9 bars.
Why Make This Version: No mixer needed and just six ingredients. One dough makes both the crust and the topping.
Total Time & Prep: 1 hour 10 minutes (20 minutes prep, 50 minutes cook time).
Done When: The crumble topping is golden brown. Let the bars cool completely before slicing.
Make Ahead: The cranberry filling keeps for up to 5 days in the fridge, and the baked bars stay fresh in the fridge for up to 5 days.
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Jump to:
- Quick Look: Cranberry Crumble Bars Recipe
- Explore More with AI
- 💗 Why This Recipe Works
- 🥧 Cranberry Crumble Bars Ingredients
- Substitutes & Variations
- 👩🍳 How To Make Cranberry Crumble Bars
- Claudia's top Tips
- ☕ Serving Suggestions
- Common Mistakes
- ❓ Cranberry Crumble Bars FAQs
- Other Recipes You May Love
- 📖 Recipe
- 💬 Comments
💗 Why This Recipe Works
- Blind-baked crust: The crust bakes for 15 minutes before the filling goes on, so it stays firm under the juicy cranberries.
- Thickened filling: Cornstarch thickens the cooked cranberries, so the filling sets and the bars cut cleanly once cool.
- One dough: Half is pressed in as the base and the rest is crumbled on top, so there is nothing extra to mix.
🥧 Cranberry Crumble Bars Ingredients
*See the recipe card for full information on ingredients and quantities.
Butter: Use softened butter, not melted.
Cranberries: Fresh cranberries give the bars their tartness. Frozen work too. Use them straight from the freezer without thawing.
Cornstarch: Dissolve it in water first so the filling stays smooth.
Substitutes & Variations
- Dairy-free: Use plant-based butter.
- Other fruit: Use raspberries, blueberries or a mix instead of cranberries.
- Cornstarch: Replace it with tapioca flour or arrowroot powder.
- Gluten-free: Replace the all-purpose flour with a 1-to-1 gluten-free baking mix. The texture may be slightly softer.
- Nuts: Sprinkle chopped walnuts or pecans on top before baking.
- Spiced filling: Add a pinch of cinnamon or nutmeg to the cranberry filling.
- Citrus: Use lime or orange juice instead of lemon.
- Apple instead of cranberries: My apple crumble bars use the same press-in method.
👩🍳 How To Make Cranberry Crumble Bars
Step 1: Make the dough. Preheat the oven. Mix the softened butter, sugar and flour by hand until a soft dough forms, then press half into a parchment-lined pan.
Step 2: Blind bake the crust. Bake for 15 minutes, until the edges are lightly golden. Baking the crust first keeps it from going soggy under the filling.
Step 3: Cook the filling. Simmer the cranberries, sugar and lemon juice until the cranberries burst, then stir in the cornstarch mixture and cook until thick.
Step 4: Assemble. Spread the filling over the baked crust. Crumble the remaining dough over the top with your fingers.
Step 5: Bake again. Bake for 35 minutes, until the topping is golden brown.
Step 6: Cool and slice. Cool completely in the pan before slicing, so the filling sets and the bars cut cleanly.
Claudia's top Tips
- Cool completely before slicing. The filling sets and the squares cut cleanly.
- Make the filling ahead. It keeps up to 5 days in the fridge.
- Want a thicker topping? Double the crumble.
☕ Serving Suggestions
- A scoop of vanilla or cinnamon ice cream.
- A dollop of whipped cream.
- A hot cup of tea or coffee on the side.
More holiday desserts: cranberry pecan dessert squares.
Common Mistakes
- Overworking the dough. Mixing too long or pressing too hard makes the crust dense instead of crumbly.
- Skipping the blind bake. The base goes soggy under the juicy filling. Bake the crust first.
- Slicing while warm. The filling hasn't set and oozes out. Cool completely in the pan.
❓ Cranberry Crumble Bars FAQs
Yes, you can use frozen cranberries in cranberry crumble bars. Use them straight from the freezer without thawing.
Blind bake the crust for 15 minutes before adding the filling. A pre-baked base stays firm under the juicy cranberry filling.
Cranberry crumble bars keep for up to 2 days in an airtight container at room temperature and up to 5 days in the fridge. To freeze them, wrap individual bars in plastic wrap and freeze for up to 3 months, then thaw at room temperature before serving.
Other Recipes You May Love
Tried this Cranberry Crumble? Please leave a star rating and a comment below. It helps other readers find the recipe.⭐⭐⭐⭐⭐
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📖 Recipe
Cranberry Crumble Pie Bars
Video
Equipment
- Square baking pan 8x8-inch (20x20 cm)
Ingredients
- 1 cup softened butter 2 sticks
- ½ cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 cups fresh cranberries
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 5 tablespoons water (to dissolve the cornstarch)
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 375°F (190°C/Gas mark 5). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving it hanging over the sides.
- In a mixing bowl, combine the softened butter, sugar and flour. Work with your hands until a soft dough forms.1 cup softened butter, ½ cup granulated sugar, 2 ½ cups all-purpose flour
- Divide the dough in two equal portions. Press one half into the pan and smooth it with the back of a spoon.
- Blind bake for 15 minutes, until the edges are lightly golden.
- In a medium saucepan over low-medium heat, simmer the cranberries, sugar and lemon juice for 10 minutes, stirring occasionally, until the cranberries soften and burst.2 cups fresh cranberries, ¼ cup granulated sugar, 1 teaspoon lemon juice
- Dissolve the cornstarch in 5 tablespoons of water. Stir it into the cranberries and cook for about 2 minutes, until thick. For a smooth, jam-like filling, purée with an immersion blender. Let cool slightly.
- Spread the filling over the baked crust. Crumble the remaining dough over the top with your fingers.
- Bake for 35 minutes, until the topping is golden brown.
- Cool completely in the pan before slicing into 9 squares.
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Notes
- Use softened butter, not melted. Work quickly, because over-mixing or pressing the dough too hard makes it dense instead of crumbly.
- Dissolve the cornstarch in the water before adding it to the cranberries. This prevents lumps.
- Fresh cranberries give the tartness. Frozen cranberries go in straight from the freezer, not thawed.
- Every oven is different. If yours runs hot, check the bars after 30 minutes of the second bake. If the crumble needs more colour, give it a few extra minutes.
- Cool the bars completely before slicing so the filling sets.
- Storage: Store in an airtight container for up to 2 days at room temperature, 5 days in the fridge, or 3 months frozen.
- To double the recipe, use a 9x13-inch pan and check the bars near the end. They may need an extra 5-10 minutes. Line the pan with parchment so the bars lift out.
Selia says
I loved the balance of tart cranberries and buttery crumble in these bars. They sliced beautifully once cooled, and the bright cranberry filling made them feel especially festive. Perfect with an afternoon coffee.
Claudia-Cristina Ciorteanu says
Allowing them to cool completely makes all the difference for getting those clean, neat cuts. Happy you enjoyed a square alongside your afternoon coffee, Selia!
Tanya says
These came out so buttery and crumbly, and I LOVED the tart cranberry filling. Such a lovely fall and winter dessert!
Claudia-Cristina Ciorteanu says
Tart cranberries really come into their own this time of year! So glad the crumble turned out just right for you, Tanya.
Amy says
These bars are so cute and delicious! My grandkids were fascinating, so I'm coming back to print the recipe for next time.
Claudia-Cristina Ciorteanu says
Having little helpers curious in the kitchen is the best! Hope the printed copy comes in handy for your next batch together, Amy.
Amy Dong says
The sweet, buttery crumble and tart cranberry filling were such a perfect combination!
Claudia-Cristina Ciorteanu says
Sweet butter and sharp fruit are such a natural pair. Appreciate you stopping by to leave a note, Amy!
Elizabeth says
Such an amazing sweet treat! Easy to make and simple instructions. My family loved these crumble bars!
Claudia-Cristina Ciorteanu says
So glad your family loved them! That buttery crust with the tart berries is such a win. Thanks for taking the time to let me know!
Nicole Kendrick says
This worked exactly as written, thanks!
Claudia-Cristina Ciorteanu says
You're so welcome, Nicole! Glad they turned out great for you.
Nora says
Thank you for sharing this recipe! My family devoured these bars! 🙂
Claudia-Cristina Ciorteanu says
Thanks so much, Nora! Seeing them disappear fast is the best compliment.
Liz says
I can never resist a crumble bar!!! These are terrific!
Claudia-Cristina Ciorteanu says
Right there with you, Liz! There’s just something about a warm crumble bar that’s impossible to turn down.
Ieva says
We had some cranberris leftover after making a cranberry sauce over Christmas and I made your recipe. Very easy to make, tasty and tangy, these were gone within a couple of days!
Claudia-Cristina Ciorteanu says
What a brilliant way to use up those leftover holiday cranberries! So glad they vanished quickly for you.
Jean says
These tasted amazing! And so pretty. Can't wait to make again for Xmas.
Claudia-Cristina Ciorteanu says
Thank you, Jean! They really do make such a pretty addition to a Christmas dessert platter. Enjoy round two for the holidays!
Sonja says
I have a love affair with cranberry anything really and now these bars are part of the winter recipe rotation of them. So easy to make and super delicious!
Claudia-Cristina Ciorteanu says
Happy to be part of your winter baking lineup! Tart cranberries just hit different this time of year.
Juyali says
Yummy, yummy. I always enjoy tart cranberries in a baked treat. The crumbly topping is delicious. Great with a cup of coffee!
Claudia-Cristina Ciorteanu says
Couldn't agree more—nothing beats a warm square with a hot cup of coffee! Thanks for trying them!
Sabine says
Love this recipe! These crumble bars were easy to make, look beautiful and taste delicious. Perfect to make for the holiday season as a yummy treat.
Claudia-Cristina Ciorteanu says
Thank you, Sabine! So happy you enjoyed them. They really are such a festive little treat!
Michele says
The buttery crumble was the perfect complement to the tartness of the cranberries. Loved it!
Claudia-Cristina Ciorteanu says
That sweet, buttery crumble against the sharp cranberries is my absolute favorite part too! Thanks so much, Michele!