Name: Cranberry Crumble Bars with Shortbread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, room temperature; 1/2 cup (100 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 1 large egg, room temperature; 2 teaspoons vanilla; 3 1/4 cups (405 g) all-purpose flour, spooned and leveled; 3/4 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon kosher salt; 2 1/2 cups fresh or frozen cranberries; 2/3 cup (133 g) granulated sugar; 1 tablespoon cornstarch; 1 tablespoon orange zest; 1 tablespoon orange juice; 1 teaspoon vanilla; 3/4 cup powdered sugar, sifted; 4 tablespoons whole milk or heavy cream; 1/2 teaspoon vanilla

Jump to Recipe· 4.8 from 23 reviews

If you’re looking for a dessert that perfectly balances tart and sweet with a golden buttery crust, you’re going to fall head over heels for this Cranberry Crumble Bars with Shortbread Recipe. I love how these bars combine a tender shortbread base, a tangy cranberry filling, and a delicate vanilla glaze—each bite is like a little celebration. Stick around, and I’ll walk you through every step to make sure you nail these bars like a pro.

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Why This Recipe Works

Perfect Texture: The shortbread crust is buttery and sturdy enough to hold the juicy cranberry filling without getting soggy.
Bright, Balanced Flavors: Tangy cranberries with a hint of orange zest and vanilla create a refreshing contrast against the sweet crust.
Simple Yet Impressive: It looks fancy but is actually straightforward to make, a win-win when you’re short on time or baking confidence.
Versatile for Any Occasion: Whether it’s holiday season, a bake sale, or a casual afternoon coffee, these bars always hit the spot.

Cranberry Crumble Bars with Shortbread, cranberry crumble bars, shortbread bar dessert, cranberry tart bars, easy holiday fruit bars - The image shows a close-up view of a dessert made of three main layers: the base layer is bright red berry filling with whole and broken pieces of berries, giving it a juicy and shiny texture; scattered on top are thick, rough chunks of golden-brown baked dough creating a lattice effect with uneven edges and crumbly surface; white icing is drizzled across the top in thin, smooth lines that contrast with the rough dough and glossy berries. The whole scene is on a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Crumble Bars with Shortbread Recipe is chosen with purpose—the rich butter creates a tender crust, while the cranberries and orange add bursts of freshness. When shopping, try to grab fresh or frozen cranberries and good-quality vanilla extract to get the fullest flavor.

Cranberry Crumble Bars with Shortbread, cranberry crumble bars, shortbread bar dessert, cranberry tart bars, easy holiday fruit bars - Flat lay of fresh unsalted butter in a small white ceramic bowl, two brown eggs with clean shells, a small white bowl filled with granulated sugar, a small white bowl of light brown packed sugar, a small white bowl of sifted powdered sugar, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of ground cinnamon, a small white bowl of kosher salt, a small white bowl of cornstarch, a handful of fresh bright red cranberries, a few strands of orange zest next to a small white bowl of fresh orange juice, a small white bowl of vanilla extract, and a small white bowl of whole milk, all evenly spaced and arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature butter blends smoothly into the dough, ensuring a tender, crumbly crust.
Granulated and Light Brown Sugar: The mix adds depth with just a touch of molasses flavor from brown sugar.
Egg: Adds moisture and binds the shortbread dough together.
Vanilla Extract: Brings warmth and rounds out flavor in both the dough and cranberry filling.
All-Purpose Flour: The base for your shortbread; spooned and leveled for accuracy!
Baking Powder: Adds just a little lift to the crust, keeping it light, not dense.
Cinnamon: A subtle hint that pairs beautifully with cranberries.
Kosher Salt: Enhances all the flavors, balancing the sweetness.
Fresh or Frozen Cranberries: The star of the filling—tart and juicy.
Cornstarch: Thickens the cranberry filling so it doesn’t run everywhere.
Orange Zest & Juice: Adds brightness, complementing the cranberry’s tartness.
Powdered Sugar, Milk or Heavy Cream: For the vanilla glaze that adds a lovely sweet drizzle on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

While I stick to the classic cranberry filling most times, I love giving this crumbly treat personal tweaks to suit my mood or occasion. You can easily customize to make it your own.

Nutty Addition: I sometimes toss in chopped pecans or walnuts on top with the crumble—it adds a delightful crunch and toasty flavor.
Spiced Up: Experiment with warming spices like nutmeg or cloves if you prefer a cozier flavor profile, especially in colder months.
Make It Vegan: Swap the butter for a good vegan alternative and replace the egg with flax or chia egg; the bars still turn out fantastic.
Seasonal Fruits: In spring or summer, try swapping cranberries for raspberries or a mix of berries for a fresh twist.

Step-by-Step: How I Make Cranberry Crumble Bars with Shortbread Recipe

Step 1: Cream the Butter and Sugars Perfectly

I start by creaming the softened butter with both granulated and brown sugars until the mixture is light and fluffy — it usually takes about 3 minutes with a stand mixer. This step is crucial because it sets the texture for the shortbread crust. Pro tip: scrape down the sides of your bowl once or twice so everything is evenly mixed.

Step 2: Whisk Dry Ingredients and Combine

While your butter mixture comes together, whisk the flour, baking powder, cinnamon, and salt in a separate bowl. Then gradually add these dry ingredients to the butter mixture and mix just until the dough begins to pull away from the sides. Be careful not to overmix here — overworked dough can turn tough.

Step 3: Press and Pre-Bake the Shortbread Crust

Reserve about two cups of your dough for the crumble topping, then press the rest evenly into an 8×8 baking pan lined with parchment paper. Use your hands or the flat base of a measuring cup to get it nice and even. Pop it into a 350°F oven for about 15 minutes until the edges turn slightly golden. This pre-bake stabilizes the crust, so it doesn’t get soggy when we add the filling.

Step 4: Mix and Spread the Cranberry Filling

While the crust cools slightly, mix the cranberries with sugar, cornstarch, orange zest and juice, plus the vanilla. Pour this vibrant mixture evenly over your partially baked crust. The cornstarch works like magic, thickening as it bakes so you get beautiful slices that don’t ooze.

Step 5: Top with Crumble and Bake

Next, break the reserved shortbread dough into small, flat pieces and scatter them over the cranberry filling. Don’t worry about covering it completely — those juicy cranberries peeking through are part of the charm! Bake for around 45 minutes, covering the top loosely with foil in the last 10–15 minutes to prevent burning while the filling thickens.

Step 6: Cool Completely and Glaze

Once out of the oven, let the bars cool on a wire rack until completely cool. For the glaze, whisk powdered sugar with milk (or heavy cream) and vanilla until you get a drizzly consistency. Then, drizzle it over the bars — the sweet glaze cuts through the tartness beautifully and gives a pretty finish.

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Pro Tips for Making Cranberry Crumble Bars with Shortbread Recipe

Don’t Skip Chilling the Butter: Using room temperature butter—not melted—is key to achieving that perfect flaky shortbread texture.
Reserve Dough Carefully: Keep the crumble dough loosely packed and break it up by hand rather than rolling or pressing; it gives that rustic, appealing topping.
Watch Your Bake Time: Keep an eye on the crust’s edges—they should be golden but not dark, so your shortbread stays tender.
Let It Cool Fully: Cooling completely before glazing ensures the bars slice neatly and the glaze doesn’t melt off.

How to Serve Cranberry Crumble Bars with Shortbread Recipe

Garnishes

I usually keep garnishes simple—just a light dusting of extra powdered sugar or a few whole cranberries strewn on top for a festive look. Sometimes, a sprig of fresh rosemary adds an earthy aroma that’s delightful and unexpected alongside the citrusy glow of the bars.

Side Dishes

These bars pair perfectly with a hot cup of coffee or a creamy chai latte. For a heartier dessert setup, I like serving them with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the tartness.

Creative Ways to Present

For holiday parties, I cut these bars into fancy mini squares and arrange them on a wooden board with sprigs of pine and cinnamon sticks for a rustic charm. You can even wrap individual bars in parchment and tie them with twine for cute grab-and-go gifts that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature, and they stay fresh for up to 4 days. Make sure to add the glaze just before serving if you plan to store them—for the glaze can get sticky or soften over time.

Freezing

Believe it or not, these bars freeze beautifully if you skip the glaze before freezing. Just wrap them tightly in plastic wrap and foil. When you’re ready to enjoy, thaw at room temperature and then drizzle with glaze for a fresh-out-of-the-oven vibe.

Reheating

I like to warm up a slice gently in the microwave for about 10-15 seconds – just enough to bring out the buttery aroma without making the crust soggy. Glaze afterward for that perfect finishing touch.

FAQs

Can I use frozen cranberries for the cranberry filling?

Absolutely! Frozen cranberries work just as well in this recipe. Just make sure to thaw them slightly or mix them frozen straight into the filling. The cooking process softens them nicely, creating a delicious, tangy filling.
How do I prevent the shortbread crust from getting soggy?

Pre-baking the crust before adding the cranberry filling is key. It sets the base so it holds up well to the juicy berries. Also, using cornstarch in the filling helps thicken any excess liquid.
Can I make these bars gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it contains xanthan gum or add a bit yourself. The texture might be slightly different, but still delicious.
How long do these cranberry crumble bars last?

Stored in an airtight container at room temperature, they’ll keep fresh for about four days. If you want to keep them longer, freezing is the way to go.

Final Thoughts

This Cranberry Crumble Bars with Shortbread Recipe has become one of my go-to treat recipes, especially during the festive season. It’s just so reliably delicious—every time I make it, family and friends rave about that buttery crust and perfectly tart filling. I can’t recommend it enough if you want a dessert that’s impressive but still really approachable. So go ahead, give it a try, and I promise you’ll love sharing these cozy little bars with your people.