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Close-up of a buttery crumb bar filled with sweet-tart cranberry layers

Cranberry Crumb Bars

These Cranberry Crumb Bars feature a buttery crumb crust, a tart cranberry-orange filling, and a golden crumb topping for a dessert that feels bright, cozy, and perfectly balanced.
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Course: Dessert
Cuisine: American
Keyword: Cranberry Crumb Bars
Servings: 0

Ingredients

For the Crumb Mixture

  • 1 c white sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 c all-purpose flour
  • 1/2 c almond meal
  • 1 c cold butter cut into pieces
  • 1 egg
  • 1/4 tsp cinnamon

For the Cranberry Filling

  • Juice of 1/2 orange about 3 tbsp
  • 4 c fresh cranberries
  • 2/3 c white sugar
  • 1 tsp vanilla
  • 1 tbsp cornstarch

Instructions

Prepare the Pan

  • Preheat the oven to 375°F.
  • Butter a 9 x 13-inch pan.
  • Line the pan with a long sheet of parchment paper, allowing the paper to extend up the two short sides and overhang slightly for easy removal.
  • Lightly spray the parchment with nonstick spray.

Prepare the Crumb Mixture

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup sugar, flour, almond meal, salt, and baking powder.
  • Add the cold butter and toss lightly with a fork to coat it in the flour mixture.
  • Mix on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas.
  • Add the egg and mix until the dough begins to come together.

Form the Bottom Layer

  • Press half of the crumb mixture evenly into the prepared pan.
  • Set the remaining crumb mixture aside.

Prepare the Cranberry Filling

  • In a separate bowl, stir together 2/3 cup sugar, cornstarch, vanilla, and orange juice.
  • Add the fresh cranberries and mix until evenly coated.
  • Spread the cranberry mixture evenly over the crust layer in the pan.

Add the Topping

  • Stir the cinnamon into the remaining crumb mixture.
  • Crumble the cinnamon mixture evenly over the cranberry layer.

Bake

  • Bake for 45 to 55 minutes, or until the top is lightly golden brown.
  • Cool and Chill
  • Let the bars cool completely on a wire rack.
  • Transfer the pan to the refrigerator and chill before cutting into squares.

Store

  • Store the bars in an airtight container in the refrigerator.

Notes

To make these Cranberry Crumb Bars gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that the almond meal, vanilla, baking powder, cornstarch, and any packaged ingredients are labeled gluten free, since brands may vary or be processed in shared facilities. Because gluten-free crumb dough can be slightly more delicate, chilling the bars thoroughly before slicing will help them hold together more neatly. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, mixers, parchment, pans, and utensils to avoid cross-contact.