Tangy cranberry crumble bars with fresh cranberries and a buttery crumble topping are the ultimate treat. Whether it's for dessert, a midday snack, or a cosy coffee break, these bars bring a perfect balance of sweet and tart to your table.
If you love this cranberry crumble bars recipe, I’m sure you’ll also enjoy my Apple Crumble Bars or my Apple Cake – packed with more apples than dough, my fourless yogurt cake, or my lemon cake made with just one egg. These have become reader favourites and are always a hit!
Continuing with fruity cakes, check out this Morello Cherry Sponge Cake or the best Raspberry and Coconut Cake recipe. Looking for more crumble ideas? Try my Plum Crumble Recipe—it’s simple, delicious, and easy to make. For celebration-worthy cakes, don’t miss the Classic Italian Tiramisu Cake or my guide on How to Make Lemon Drizzle Cake with Cheese Frosting.
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💗 Why You’ll Love This Recipe
- Quick to Make: Minimal prep time, and the rest is oven magic.
- Perfect Balance: The tart cranberries complement the sweet buttery crust.
- Customizable: Swap cranberries for other fruits to keep it seasonal, like in my Apple Crumble Bars – more apples than crumble
- Great for Gifting: These bars are sturdy and travel well for potlucks or as edible gifts.
🥧 Cranberry Crumble Bars Ingredients
*See the recipe card for full information on ingredients and quantities.
To make things easier, prep your ingredients before you start baking. Softened butter is a must—no one has time for stubborn butter—and make sure your cranberries are ready for the filling.
This little step might just save you from the chaos of scrambling around looking for stuff halfway through your bake. So, go ahead and be organized like the pro baker you are—your future self will thank you.
👩🍳 How To Make Cranberry Crumble Bars
Making these cranberry crumble bars is so easy, that you’ll feel like a holiday baking pro in no time! Just prepare the dough, whip up the cranberry filling, and let the oven do the rest. In no time, you’ll have a dessert that’s perfect for Christmas – no stress, no mess.
These bars look fancy enough to wow your guests, yet they require minimal effort. It’s the kind of “holiday magic” we all love. Just like these Apple Crumble Bars.
Step 1: Prep the Dough: Preheat your oven. In a bowl, mix butter, sugar, and flour until a dough forms. Divide the dough in two, then press half into a pan lined with parchment paper.
Step 2: Blind Bake the Crust: Bake the crust for 15 minutes or until lightly golden.
Step 3: Make the Cranberry Filling: Cook cranberries, sugar, and lemon juice until the cranberries burst. Stir in the cornstarch mixture and cook until thickened. Blend for a smoother filling.
Step 4: Assemble the Bars: Crumble the remaining dough over the top using your fingers. Spread the cranberry filling evenly over the baked crust.
Step 5: Bake Again: Return the pan to the oven and bake for 35 minutes or until the crumble topping is golden.
Step 6: Cool and Slice: Let the bars cool completely in the pan before slicing into squares.
Pro Tips: If you want cleaner slices, let the bars cool completely first. You can double the crumble topping for a thicker layer, and feel free to switch the cranberries for apples or blueberries. I like making the filling ahead and keeping it in the fridge for up to 5 days—it saves time when you're ready to bake!
♻️ Substitutions
- Butter: Use plant-based butter for a dairy-free version.
- Cranberries: Substitute with raspberries, blueberries, or a mix of both.
- Cornstarch: Replace with tapioca flour or arrowroot powder.
📋 Variations
- Add Nuts: Sprinkle chopped walnuts or pecans on top for extra crunch.
- Spiced Filling: Add a pinch of cinnamon or nutmeg to the cranberry filling.
- Citrus Twist: Use lime or orange juice instead of lemon.
☕ Serving Suggestions
These cranberry crumble bars are fantastic with:
- A scoop of vanilla or cinnamon ice cream.
- A dollop of whipped cream.
- A hot cup of tea or coffee on the side.
🧺 Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5 days in the fridge.
- Freezer: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
❓ Cranberry Crumble Bars FAQs
Definitely! Frozen cranberries are a great option. Thaw them just enough to separate any clumps, and pat them dry to avoid excess moisture from seeping into the bars.
Allow the Cranberry Crumble Bars to cool completely before slicing. Use a sharp knife and clean it with a damp towel between cuts to get those perfect, bakery-style edges.
Yes, simply replace the all-purpose flour with a gluten-free baking mix that’s designed for a 1-to-1 substitution. The texture might be slightly softer, but the Cranberry Crumble Bars will still turn out delicious.
Blind baking is the secret! Pre-baking the bottom crust for 15 minutes creates a sturdy base that holds up even with the juicy cranberry filling. It ensures a crisp and crumbly texture.
Yes! Just double the ingredients and use a 9x13-inch pan instead of the smaller one. Be sure to check the bars near the end of the baking time—they may need an extra 5-10 minutes to turn golden brown on top.
Other Recipes You May Love
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Cranberry Crumble Pie Bars
Equipment
- Mixing bowl
- Square baking pan 8x8-inch (20x20 cm)
- Saucepan
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
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.
Elizabeth says
Such an amazing sweet treat! Easy to make and simple instructions. My family loved these crumble bars!
Nicole Kendrick says
This worked exactly as written, thanks!
Nora says
Thank you for sharing this recipe! My family devoured these bars! 🙂
Liz says
I can never resist a crumble bar!!! These are terrific!
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!
Jean says
These tasted amazing! And so pretty. Can't wait to make again for Xmas.
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!
Juyali says
Yummy, yummy. I always enjoy tart cranberries in a baked treat. The crumbly topping is delicious. Great with a cup of coffee!
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.
Michele says
The buttery crumble was the perfect complement to the tartness of the cranberries. Loved it!