Cranberry Crumb Bars
eatoplan
November 12, 2024
These Cranberry Crumb Bars are the perfect balance of tart and sweet, featuring a buttery, golden crust and a vibrant cranberry filling kissed with vanilla and orange. The base starts with a crumbly dough made from flour and almond flour, pressed into the pan for a rich, tender foundation.
Juicy cranberries are tossed with citrus and a hint of cornstarch to create a thick, jammy layer that bubbles up under a warmly spiced cinnamon crumb topping. Once baked to perfection and chilled, these bars slice beautifully into tangy-sweet squares—ideal for holiday spreads, afternoon treats, or make-ahead desserts that wow with every bite.
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Ingredients:
Adjust Servings
| 2.5cups all purpose flour | |
| 0.5cup almond meal | |
| 1teaspoon baking powder | |
| 1cup butter cold, (2 sticks) | |
| 0.25teaspoon cinnamon | |
| 1tablespoon cornstarch | |
| 4cups cranberries fresh | |
| 1 egg | |
| 0.5 juice of orange | |
| 0.25teaspoon salt | |
| 1teaspoon vanilla | |
| 0.6666667cup sugar white |
Directions
1.
Prepare the Pan
Preheat the oven to 375°F. Butter a 9x13-inch baking pan.
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2.
Make the Crust
1. In a medium bowl, combine 1 cup sugar, flour, almond flour, salt, and baking powder. | 2. Use a fork or pastry cutter to blend in the butter and egg until the dough is crumbly. Alternatively, pulse the dry ingredients and butter in a food processor until the mixture resembles pebbles, then mix in the egg until combined. | 3. Pat half of the dough evenly into the prepared pan.
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3.
Prepare the Filling
1. In another bowl, mix together the sugar, cornstarch, vanilla, and orange juice. | 2. Stir in the cranberries, then spread the cranberry mixture evenly over the crust.
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4.
Top with Crumble
Add 1/4 teaspoon cinnamon to the remaining dough, then crumble it evenly over the cranberry filling.
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5.
Bake the Bars
1. Bake for 45–55 minutes, or until the top is golden brown. | 2. Cool completely, then chill in the refrigerator before cutting into squares.
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6.
Store and Serve
Store the cranberry crumb bars in an airtight container in the refrigerator.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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