CRANBERRY CRUMBLE BARS

Cranberry Crumble Bars

Cranberry Crumble Bars are another family favorite that we hope you will love as much as we do! Shortbread crust is layered with a fruity cranberry filling and topped with shortbread crumbs to create a ridiculously good treat!  The deep cranberry color and fruity flavor make these the perfect fall dessert - so good!

Cranberry Crumble Bars

FRUITY VARIATIONS:

Sweet and fruity cranberries make the perfect filling for the buttery shortbread crust and crumble topping.  The deep cranberry color and fruity flavor make these the perfect Thanksgiving or Christmas dessert!
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But the magic is that you can create other flavor combinations using this same method with minor recipe variations:

• Cranberry Raspberry Crumble Bars
  
• Cherry Crumble Bars
• Strawberry Crumble Bars
• Rhubarb Strawberry Crumble Bars
• Blueberry & Peach Crumble Bars

Cranberry Crumble Bars

FAST & EASY TO MAKE!

Cranberry Crumble Bars combine a buttery flaky shortbread crust with a perfect jammy cranberry filling.   

If pie crust intimidates you, this shortbread pastry is a wonderful place to start! The crust and crumble topping are made from the same mixture, so there's no need to dirty an additional bowl. 

Easy to make, easy to eat, transport, serve and freeze, Cranberry Crumble Bars are a wonderful alternative when you want to serve something fresh and different to a large crowd - everyone loves these!

Cranberry Crumble Bars

CRANBERRY CRUMBLE BARS

Cranberry Crumble Bars are another family favorite that we hope you will love as much as we do!  Sweet and fruity cranberries make the perfect filling for the buttery shortbread crust and crumble topping.  The deep cranberry color and fruity flavor make these the perfect fall dessert - so good!

Cranberry Crumble Bars

INGREDIENTS:
CRANBERRY LAYER:
3 ½ cups fresh cranberries
⅔ cup sugar
2 tablespoons water
 
CRUMB CRUST & TOPPING:
3 cups(375g) all-purpose flour
1 cup (200g) granulated sugar
½ teaspoon salt
¾ cup unsalted butter (melted)
 
FILLING:
3 large eggs (room temperature)
1/3 cup half and half
1 cup (200g) brown sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
¼ teaspoon cinnamon
pinch of salt
 
HOW I MAKE THESE:

1. PREPARE CRANBERRY SAUCE:  In a medium heavy saucepan, combine the cranberries, sugar and water together over medium heat. Simmer, stirring often, until the berries begin to burst, the sugar melts and the mixture thickens, about 8 to 10 minutes. Remove the heat and let cool to room temperature; the cranberry filling will continue to thicken slightly as it cools.
2. Preheat oven to 350 degrees.  Decide if you are going to want to lift these out of the baking pan to cut and serve (in which case you will line a 9x13-inch baking dish with parchment paper, sprayed with non-stick spray) or if you will cut and serve directly from the pan (in which case you will generously butter the baking dish).
3. PREPARE CRUMB MIXTURE:  In a large bowl, whisk together the flour, sugar and salt. Add the melted butter and stir until a shortbread-like dough comes together. Press half of the dough into the bottom of the dish.
4. PREPARE FILLING:  In a medium bowl, whisk together the eggs, half & half, sugar, vanilla, cinnamon, salt and cornstarch.  Gently fold in in the cranberry filling.
5. Pour the filling mixture over top of the crust.  Crumble the rest of the dough over top of the cranberry mixture.
6. Bake in pre-heated oven for 45 to 50 minutes, until the bars are set and no longer jiggly.
7. Remove from oven and cool completely - this step is IMPERATIVE, as it allows everything to thicken and settle together nicely!
8. Cut into squares and serve with vanilla ice cream or sweetened Cranberry Whipped Cream – or enjoy all by itself!

 
YIELD:  16-20 servings
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RECIPE NOTES:

• If you are not able to find fresh cranberries, you can substitute a can of whole berry cranberry sauce (not cranberry jelly). Also, use fresh or frozen cranberries - do not use dried cranberries (craisins). 
• I like to use Cranberry Raspberry Sauce in this recipe as well for a nice change of flavor!
• You can chill Cranberry Cobbler Bars in the fridge overnight and serve the next day.  Simply cut into squares before serving – for a warm treat, you can give it a few seconds in the microwave.  

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