Here’s a cozy, sweet-tart recipe for Cranberry Crumble Pie Bars—perfect for the holidays or any time you want a fruity dessert with buttery, crumbly goodness. 🍒✨
🥧 Ingredients
For the crust and crumble:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
For the cranberry filling:
- 2 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 2 tablespoons orange juice (or water)
- 1 tablespoon cornstarch
- Zest of 1 orange (optional but highly recommended)
🔥 Instructions
Step 1: Preheat & prep
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch pan with parchment paper.
Step 2: Make the crust/crumble
- In a bowl, stir together melted butter, sugar, and vanilla.
- Add flour and salt. Mix until crumbly and dough-like.
- Press 2/3 of the mixture into the bottom of the pan for the crust. Save the rest for the crumble topping.
- Bake the crust for 12–14 minutes, or until lightly golden. Set aside.
Step 3: Make the cranberry filling
- In a saucepan over medium heat, combine cranberries, sugar, orange juice, and zest.
- Cook for about 5–7 minutes, stirring often, until cranberries pop and the mixture thickens.
- Stir in cornstarch and simmer for 1 more minute. Remove from heat and let cool slightly.
Step 4: Assemble & bake
- Spread the cranberry filling evenly over the baked crust.
- Crumble the reserved dough over the top.
- Bake for 30–35 minutes, until the top is golden and the filling is bubbly.
Step 5: Cool & serve
- Cool completely before slicing into bars. These cut best when chilled!
🍊 Optional Add-Ons:
- Mix chopped pecans or walnuts into the crumble for a nutty crunch.
- Add a drizzle of vanilla glaze or white chocolate over the top after baking.
These Cranberry Crumble Pie Bars strike the perfect balance between buttery and tart—like a holiday pie in a handheld bite. Want to turn them into a vegan or gluten-free version? Just let me know! 💕
