Cranberry Crumble Pie Bars

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

5 from 12 votes

Cranberry Crumble Pie Bars

Cranberry crumble bars are the perfect mix of tart cranberries and buttery crumble. Simple to make and great for any occasion, they’re a must-try dessert!

Prep Time20

Cook Time50

Total Time1 10

Course: Desserts

Cuisine: American

Servings:

Calories: 392kcal

Author: Claudia Ciorteanu

Equipment

Mixing bowl
Square baking pan 8x8-inch (20x20 cm)
Saucepan
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
1 teaspoon lemon juice

US Customary - Metric

Instructions

Prepare the Dough: Preheat the oven: Set it to 375°F (190°C/Gas mark 5). This ensures the oven is hot and ready when your dough is prepared.
Mix the ingredients: In a mixing bowl, combine softened butter, 90 grams of granulated sugar, and all-purpose flour. Use your hands to work the mixture until it becomes a soft, cohesive dough. The warmth from your hands helps blend the butter evenly.
1 cup softened butter, ½ cup granulated sugar, 2 ½ cups all-purpose flour
Divide the dough: Separate it into two equal portions. This will form the base layer and the crumble topping.
Prepare the pan: Line an 8x8-inch (20x20 cm) baking pan with parchment paper, ensuring the edges extend slightly over the sides for easy removal. Press half of the dough into the pan using your fingers, then smooth it out with the back of a spoon for an even surface.
Blind Bake: Bake the crust: Place the pan in the preheated oven and bake for 15 minutes, or until the edges of the crust are lightly golden. This pre-baking step prevents the base from becoming soggy when the filling is added.
Prepare the Cranberry Filling: Cook the cranberries: In a medium saucepan over low to medium heat, combine fresh cranberries, sugar, and lemon juice. Let the mixture simmer gently for 10 minutes, stirring occasionally, until the cranberries soften and burst, releasing their natural juices.
2 cups fresh cranberries, ¼ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon lemon juice
Thicken the mixture: In a small bowl, dissolve cornstarch in 5 tablespoons of water. Slowly stir this mixture into the cranberry sauce while it’s still on the heat. Continue cooking until the filling thickens, about 2 minutes.
Optional smoothness: If you prefer a jam-like consistency, use an immersion blender to purée the filling. Set it aside to cool slightly.
Assemble the Bars: Layer the filling: Spread the prepared cranberry filling evenly over the baked crust using a spatula or the back of a spoon.
Add the crumble: Take the remaining dough and crumble it over the cranberry layer. Pinch small pieces of dough with your fingers to create a rustic, crumbly topping.
Bake Again: Final bake: Return the pan to the oven and bake for an additional 35 minutes, or until the crumble topping turns golden brown.
Cool and Serve: Cool completely: Let the bars cool entirely in the pan before attempting to slice them. This allows the filling to set and makes cutting easier.
Serving suggestions: Slice into squares and serve them plain, or pair them with a scoop of vanilla ice cream, a hot cup of coffee, or your favorite tea.

Video

Notes

Use Cold Butter: For the dough, make sure your butter is softened but not melted. Cold butter helps create a better texture in the crust and crumble topping, giving it that perfect, crumbly texture. You can even use a pastry cutter or your hands to incorporate it.
Don’t Overwork the Dough: When combining the butter, sugar, and flour, work quickly. Over-mixing or pressing the dough too hard will make it dense instead of crumbly.
Cornstarch for a Perfect Filling: Be sure to dissolve the cornstarch in water before adding it to the cranberry mixture. This helps prevent lumps and ensures a smooth, thickened cranberry filling.
Use Fresh Cranberries: Fresh cranberries give the bars a pop of tartness that works beautifully with the sweet crumble. If using frozen cranberries, don’t thaw them, as they can release too much moisture.
Adjust Oven Temperature for Your Oven: Every oven is a little different. If your oven runs hot, check the bars after 30 minutes of baking to prevent the crumble from getting too dark. If you find that your crumble needs a little more color, give it a few extra minutes.
Rest Before Slicing: Let the bars cool completely before slicing them. This helps the filling set, making it easier to cut the bars into neat squares without the filling oozing out.
Customize with Spices: For a unique twist, feel free to add spices like cinnamon or ginger to the cranberry filling to complement the tartness of the fruit.
Serve with a Scoop of Ice Cream: These bars are perfect on their own, but for a special treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Make Ahead: You can prepare these bars ahead of time. They store well in an airtight container for up to a week. Just be sure to let them cool completely before storing.
Use a Parchment Paper Liner: Lining your pan with parchment paper makes it much easier to remove the bars after baking and helps keep the edges from sticking.

Nutrition