35-Minute Cranberry Crumb Bars: Irresistible Holiday Bliss

There’s something magical about cranberry crumb bars that makes them a holiday favorite in my house. Maybe it’s the buttery crust that crumbles just right, or the tart cranberry filling that dances on your taste buds. Every year, I whip up a batch for family gatherings, and without fail, they disappear before I can even grab a second one. These bars are the perfect balance of sweet and tangy, and they’re so easy to make, even my kids love helping. Trust me, once you try these cranberry crumb bars, they’ll become your go-to dessert for every festive occasion. There’s just something about the way the cranberries burst with flavor, paired with that irresistible crumb topping, that feels like pure holiday joy.

Why You’ll Love These Cranberry Crumb Bars

These cranberry crumb bars are a total game-changer for so many reasons. First off, they come together in no time—just 15 minutes of prep and you’re ready to bake. But the real magic happens when you take that first bite. The buttery, slightly crisp crust contrasts perfectly with the soft, jammy cranberry filling. And let’s not forget that gorgeous crumble topping—it adds just the right amount of crunch.

• Effortless elegance: They look fancy but couldn’t be simpler to make
• Texture heaven: Buttery crumb meets tart, juicy cranberries
• Holiday vibes: That ruby-red filling makes them perfect for festive gatherings
• Crowd-pleaser: Even cranberry skeptics can’t resist these sweet-tart treats

Seriously, one pan disappears faster than you’d think possible at any potluck or family dinner.

Cranberry Crumb Bars Ingredients

You won’t believe how simple the ingredient list is for these incredible bars. I always keep these basics stocked during holiday season because you never know when a cranberry craving will strike! Here’s what you’ll need:

• 2 cups all-purpose flour – spooned and leveled for accuracy
• 1 cup granulated sugar – for that perfect sweetness balance
• 1/2 tsp baking powder – just enough lift without puffing up too much
• 1/4 tsp salt – to enhance all the flavors

1 cup unsalted butter, chilled and cubed – cold is crucial for that perfect crumb texture!

• 1 egg – room temperature blends better
• 2 cups fresh cranberries – or frozen (no need to thaw if using frozen)
• 1/2 cup brown sugar – for that deep molasses flavor in the filling
• 1 tbsp cornstarch – our secret weapon against runny filling
• 1 tsp vanilla extract – pure, never imitation!

See? Nothing fancy – just simple ingredients that transform into something spectacular. Pro tip: Keep that butter cold until the very last second – it makes all the difference!

How to Make Cranberry Crumb Bars

Okay, let’s get baking! These cranberry crumb bars come together in just a few simple steps, but I’ll walk you through each one so they turn out perfect. Trust me, once you smell that buttery crust baking with the tart cranberries, you’ll be hovering by the oven waiting for them to finish!

Preparing the Crust and Crumble

First things first—preheat that oven to 375°F (190°C) and grease your 9×9-inch baking pan. Now, grab a big bowl and whisk together the flour, granulated sugar, baking powder, and salt. Here’s where the magic starts: cut in that cold, cubed butter with a pastry cutter (or your fingers—I won’t judge!) until the mix looks like coarse crumbs. It should feel a bit like wet sand. Crack in the egg and mix just until the dough comes together—don’t overdo it! You’ll use half for the crust and save the rest for that irresistible crumble topping.

Now, take half the dough and press it firmly into the bottom of your pan. I like to use my fingers or the bottom of a measuring cup to get it nice and even. This layer bakes up slightly crisp and holds all that juicy cranberry goodness.

Making the Cranberry Filling

While your crust chills for a minute, let’s make the filling. Toss those gorgeous cranberries (fresh or frozen—both work!) with brown sugar, cornstarch, and vanilla. The cornstarch is key here—it thickens the juices so your bars don’t turn into a gooey mess. If your cranberries are super tart, you can add an extra tablespoon of brown sugar, but I love that punch of tanginess against the sweet crust.

Pro tip: If using frozen cranberries, no need to thaw—just throw them in frozen and they’ll soften right up while baking. Spread this ruby-red mixture evenly over your pressed crust layer—every bite should have that perfect fruit-to-crust ratio!

Assembling and Baking

Time for the fun part—sprinkle the remaining dough over the cranberries in clumps. Don’t press it down; those craggy bits will turn golden and crisp in the oven. Pop the pan in and bake for 35-40 minutes until the top is lightly golden and you see cranberry juices bubbling at the edges.

Here’s the hardest part: let them cool completely before cutting! I know, the smell is torture, but if you slice too soon, the filling will ooze everywhere. About an hour should do it—then dust with powdered sugar if you’re feeling fancy. The wait is so worth it when you bite into that buttery crust and tart-sweet filling. Pure heaven!

Expert Tips for Perfect Cranberry Crumb Bars

After making these cranberry crumb bars more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time. First, always use cold butter—it creates those perfect little pockets of flakiness in the crust. Second, don’t skip the cornstarch in the filling; it’s what keeps your bars from turning into a juicy mess. And here’s my secret weapon: let the baked bars cool completely before cutting—I know it’s hard to wait, but this gives the filling time to set up properly. One more thing: if your kitchen runs warm, pop the dough in the fridge for 15 minutes before pressing it into the pan—it makes handling so much easier!

Cranberry Crumb Bars Variations

Want to mix things up? Try adding a teaspoon of orange zest to the cranberry filling—it brightens the flavor beautifully. For a nutty twist, swap half the flour with almond flour or add a dash of almond extract. Feeling adventurous? Toss in some white chocolate chips with the cranberries—trust me, it’s a game-changer!

Serving and Storing Cranberry Crumb Bars

These bars taste best at room temperature—that’s when the flavors really shine and the texture hits that perfect balance between crisp and tender. For storage, keep them in an airtight container at room temp for up to 3 days (if they last that long!). Want to get ahead? They freeze beautifully too—just wrap individual bars tightly in plastic wrap before popping them in a freezer bag. When that cranberry craving hits, thaw at room temperature for about an hour. Pro tip: A quick 10-second zap in the microwave makes them taste freshly baked again!

Cranberry Crumb Bars Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these cranberry crumb bars. Keep in mind, these values are estimates—your exact numbers might vary depending on ingredient brands. Per bar (assuming you cut the pan into 12 servings):

• 220 calories – perfect for a sweet treat
• 10g fat (6g saturated) – that rich, buttery goodness
• 30g carbs – for that energy boost
• 1g fiber – thanks to those cranberries!
• 18g sugar – balanced with tart cranberry tang

Not too shabby for something that tastes this indulgent, right? Now you can enjoy guilt-free—well, mostly guilt-free!

FAQs About Cranberry Crumb Bars

I get asked about these cranberry crumb bars all the time—they’re that good! Here are answers to the most common questions I hear:

Can I Make These Bars Ahead?

Absolutely! These bars actually taste better the next day as the flavors meld. Bake them up to 2 days before serving—just store them in an airtight container at room temperature. If you want to revive that just-baked warmth, pop individual squares in the microwave for 10 seconds. They’ll taste like they came straight from the oven!

How Do I Prevent a Soggy Crust?

Two words: patience and cornstarch! First, make sure you let the bars cool completely before cutting—this gives the filling time to set up. Second, don’t skimp on the cornstarch—it thickens those cranberry juices so they don’t soak into the crust. If you’re really worried, you can even blind bake the crust for 10 minutes before adding the filling!

Can I Use Dried Cranberries Instead?

You can, but they’ll be sweeter and chewier. If using dried, soak them in warm water or orange juice for 15 minutes first to plump up. You’ll need about 1 1/2 cups dried cranberries instead of 2 cups fresh—they’re more concentrated!

Why Is My Crumb Topping Not Crispy?

Chances are your butter was too warm when you mixed it in. Next time, make sure it’s chilled and don’t overmix—you want pea-sized clumps for maximum crispiness. Also, baking the bars on the center rack helps the topping brown evenly!

Share Your Cranberry Crumb Bars

I’d love to see your cranberry crumb bar creations! Tag me @MyKitchenAdventures or leave a comment—tell me how they turned out or what fun twists you added. Happy baking!

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