Holidays are all about vibrant desserts, and cranberry pie bars shine as a delicious option. With a perfect blend of tart cranberries, a buttery shortbread base, and a crunchy topping, these bars are a true festive delight. We enjoyed these treats at a cozy gathering, and their bold flavors were the star of the show. They're irresistibly tasty, making them a must-try during the holiday season.
Why These Cranberry Pie Bars Are So Appealing
Cranberry pie bars encapsulate the essence of the holidays in each bite. Imagine tangy cranberries bursting with flavor, complemented by a buttery crumb topping and a rich, golden crust. Their perfect balance of sweetness and tartness, with a hint of orange zest, makes them an ideal treat for any occasion. Whether enjoyed as a dessert or a snack, the texture—crisp, soft, and crumbly—is as delightful as their vibrant flavor. They’re a wonderful tribute to seasonal tastes, adding joy to every gathering.
This recipe stands out for its simplicity and versatility. The buttery shortbread crust serves as a sturdy, melt-in-your-mouth foundation, while the cranberry layer brings a pop of color and flavor. The crumb topping, with its delicate sweetness and crunchy texture, contrasts beautifully with the juicy cranberries. Dusted with powdered sugar or served warm with whipped cream, these bars are sure to become a holiday staple.
Here’s what Sarah has to say about her recipe:
“When fresh cranberries hit the stores, I can’t resist grabbing a couple of bags to make these bars. They boast a buttery shortbread base, a thick cranberry filling, and a sweet crumble topping. You get all the deliciousness of a cranberry pie without the hassle of rolling out dough. The combination of textures and the zesty filling always gets me excited.”
“Sweet Tooth” Copyright © 2024 by Sarah Fennel. Photographs copyright © 2024 by Sarah Fennel.
Published by Clarkson Potter, an imprint of Crown Publishing Group.
Print Recipe
Description
A delightful cranberry dessert perfect for the festive season.
Ingredients
For the crust:
1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract
For the cranberry layer:
1 pound fresh or frozen cranberries (if using frozen, thaw and rinse)
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 oranges)
For the crumb topping:
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Powdered sugar for dusting (optional)
Instructions
- Start by making the crust. Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- In a stand mixer with a paddle attachment, combine flour, butter, granulated sugar, brown sugar, and salt. Mix on medium-low speed for about a minute until blended. Add the egg and vanilla, mixing until a thick dough forms, around 45 seconds. Press the dough evenly into the prepared pan.
- Next, prepare the cranberry layer. In a large bowl, mix cranberries, granulated sugar, cornstarch, and orange zest. Spread this mixture evenly over the crust.
- Now, prepare the crumb topping. In a small bowl, mix melted butter, granulated sugar, brown sugar, flour, and salt until it resembles wet sand and clumps together.
- Break the crumb topping into clusters and sprinkle over the cranberry layer, allowing some cranberries to show. Bake until the cranberries burst and the top is golden brown, about 1 hour.
- Cool the pan on a rack. Once completely cool, lift the bars out using the parchment. Dust with powdered sugar if desired, then cut into 16 squares and serve.
- Prep Time: 30
- Cook Time: 60
