Cranberry Crumble Pie Bars

Cranberry crumble bars stacked, showcasing the buttery crust and cranberry filling.

5 from 28 votes

Cranberry Crumble Pie Bars

Cranberry crumble bars with a buttery press-in crust, a tart cranberry filling and a crumb topping made from the same dough. No mixer needed. Makes 9 bars.

Prep Time20

Cook Time50

Total Time1 10

Course: Desserts

Cuisine: American

Servings:

Calories: 392kcal

Author: Claudia Ciorteanu

Equipment

Square baking pan 8x8-inch (20x20 cm)
parchment paper

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

US Customary - Metric

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.

Video

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.

Nutrition