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Cranberry Crumble Pie Bars

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Prep Time
15m
Cook Time
45m
Total Time
1h
This recipe for Cranberry Crumble Pie Bars combines a buttery crust, sweet and tart cranberry filling, and a cinnamon spiced crumble topping for a delightful dessert. With a hint of orange zest and juice, these bars are a perfect balance of flavors and textures.
Cranberry Pie
Thanksgiving
Crumble
Cranberry Crumble Pie Bars Image
Original Website Logo sallysbakingaddiction.com
Recipe Options

Ingredients

Servings: 18
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Cranberry Filling

Orange Icing (optional)

Steps

1
Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
2
Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
3
Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. See photo above for a visual.
4
You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly—that’s ok. Set aside. (Almonds will be used in the topping in the next step.)
5
Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds all over top.
6
Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cranberry specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, I stick the whole pan in the refrigerator to help speed things up.
7
Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
8
Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition Facts

  • Calories
    382kcal
    19%
  • Fat
    14g
    0%
  • Saturated Fat
    8g
    0%
  • Carbohydrates
    60g
    3%
  • Fiber
    1g
    0%
  • Sugar
    27g
    1%
  • Protein
    3g
    0%
  • Cholesterol
    40mg
    2%
  • Sodium
    68mg
    3%
Percent Daily Values are based on a 2,000 calorie diet.
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