These cranberry crumble pie bars combine a buttery flaky shortbread crust, jammy cranberry filling, and crumbly almond topping. The crust and crumble topping are made from the same mixture, so there’s no need to dirty an additional bowl. Easy to eat, transport, serve, and freeze, pie bars are the best answer for a large crowd!
Let’s take a break from traditional pie and pie crust and whip up a batch of pie bars. Hey, don’t you know that it’s HIP to be SQUARE?!
These Cranberry Crumble Pie Bars Have:
- a buttery shortbread crust
- orange-hinted cranberries
- an irresistible buttery crumble topping
- sweet orange icing, obviously
Oh and the best part of all? The crust and crumble topping are from the same mixture, so you don’t need to make a bunch of separate layers. Same story for my strawberry rhubarb crumb bars and cherry pie bars, too!
AND AND AND! There’s no pre-baking or pre-cooking. Add the layers and bake.
Cranberry Crumble Pie Bars Ingredients
- All-Purpose Flour: Flour is the base of this recipe.
- Sugar: Sugar sweetens the crust/crumble and the cranberry filling.
- Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense.
- Salt, Cinnamon, & Vanilla: All 3 add flavor.
- Cold Butter: Just like pie crust, biscuits, and scones, cold butter is necessary for this recipe. We’re cutting the butter into the dry ingredients to create the same deliciously flaky and crumbly texture. The texture would completely change if we used softened butter.
- Egg: An egg binds the crust/crumble ingredients together.
- Milk: Along with 1 egg, milk is the wet ingredient to bind the ingredients together.
- Cranberries: Use fresh or frozen cranberries, just like we do for cranberry sauce. Do not use dried cranberries.
- Cornstarch: We’re essentially making a cranberry jam as the filling, so cornstarch is necessary to keep those cranberries combined.
- Orange: A splash of fresh orange juice and zest add flavor to the cranberry layer. Like orange cranberry bread in bar form!
Crust & Crumble Topping
If pie crust intimidates you, this is a wonderful place to start. You’re applying the same general mixing process, but without the headache of rolling out dough.
It’s so convenient that the crust and crumble topping come from the same bowl! Combine the dry ingredients together, then cut in the cold and cubed butter. If you don’t have a pastry cutter or if you don’t want to make it by hand, you can use a food processor to gently cut in the butter. By hand it takes a good 5 minutes to get that flour completely coated with little butter bits. (Photo above on the left.) Worth it!
The photo above on the right shows the mixture after we add the wet ingredients: egg, milk, and vanilla extract. Don’t be alarmed if it doesn’t totally come together—the mixture will have the texture of moist sandy crumbles.
- What’s next? You’ll have about 6 cups of crust/crumble mixture. Reserve 2 cups for the topping, then press the rest into a lined 9×13 inch baking pan.
No pre-baking the crust! Just hold on tight until we add the cranberry layer.
Success Tip: Lining the pan with parchment paper makes it much easier to remove the bars before slicing and serving. I use the same tip when making rice krispie treats and M&M cookie bars, too.
Jammy Cranberry Filling
This part is so easy. Combine the filling ingredients into a large bowl. Spread over crust. That’s it, you’re done with the filling.
Add the remaining crust/crumble on top of the cranberries. For extra flavor and texture, add a big handful of sliced almonds on top. So good with these flavors!
Optional Icing
You know how some baked goods rely on the frosting or icing? Like, they’re just not as good without that finishing touch? Totally not the case here. These cranberry crumble pie bars don’t even NEED the icing. But, alas, I never turn down the opportunity for a garnish—especially orange icing. If desired, take a little more juice from the orange you used in the filling and whisk it with confectioners’ sugar. Drizzle over the bars after they’re done cooling.
Do the bars need it? No. Do we love it? Yes.
I love serving brown butter pecan pie bars this time of year because bars are hand-held and easy to eat, great for freezing or transporting, and the recipe yields a nice big batch if you’re feeding a crowd. A welcome addition to your usual pumpkin pie, apple pie, and other Thanksgiving pie recipes! Same goes with today’s cranberry bars—they’re a convenient dessert that feels just as special as a slice of pie or cranberry cake.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
PrintCranberry Crumble Pie Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 18-24 squares
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These cranberry crumble pie bars combine a buttery flaky shortbread crust, jammy cranberry filling, and crumbly almond topping. The crust and crumble topping are made from the same mixture, so there’s no need to dirty an additional bowl.
Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (226g) unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup (60ml) milk*
- 2 teaspoons pure vanilla extract
- optional: 1/3 cup (30g) sliced almonds
Cranberry Filling
- 4 cups (400g) fresh or frozen cranberries (do not thaw)
- 3/4 cup (150g) granulated sugar
- 1 Tablespoon cornstarch
- 2 teaspoons orange zest
- 1 Tablespoon (15g) fresh orange juice
Orange Icing (Optional)
- 2 Tablespoons (30ml) fresh orange juice
- 1 cup (120g) confectioners’ sugar
Instructions
- 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.
- Make the crumble mixture for the crust and topping: 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.
- 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.
- 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.)
- Cranberry Filling: 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.
- 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.
- Make the icing and cut into squares: Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
- 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.
Notes
- Make Ahead Instructions: Iced or plain bars freeze well up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment. Thaw overnight in the refrigerator, then bring to room temperature before icing and/or serving.
- Special Tools (affiliate links): 9×13-inch Glass Baking Pan or 9×13-inch Metal Baking Pan | Glass Mixing Bowl | Whisk | Pastry Cutter | Cooling Rack
- Milk: I use and recommend whole milk, but nondairy or lower fat milks will work too.
Delicious!!! Been looking for a dessert recipe to make for the holidays and this one is perfect! Thank you!!
Love this! I was wondering could other berries be substituted? I’d like to try cherries or blueberries in place of the cranberries. What do you think??
Yes, definitely!
Absolutely loved this recipe and appreciate all the detailed instructions! My cranberry bars were so delicious and looked just as pretty as the ones in the photos. I made them exactly as written, with the icing. If you love cranberries, you have to try this recipe! ( I almost never post reviews, but these were really extraordinary!)
Made these for our annual block party pie night ( I always do a bar cookie instead of pie)and they were a huge hit! So easy, so delicious! Used fresh cranberries. I was glad they were a hit because I couldn’t eat anymore myself! A total winner!
Do you think I could 1/2 this recipe and make in 8” x 8” pan?
Hi Heather, Yes, absolutely- simply cut each ingredient in half and use an 8 or 9 inch square pan. I am unsure of bake time so keep an eye on them!
I’m using up ingredients from the freezer and made these. So yummy – think they might be perfect for Thanksgiving. I had to leave out the almonds due to allergies in the family sadly but can imagine how good they would be. The combo of the tart cranberry and the dough is perfect. I have another bag to use so searching the site for more cranberries.
My family and I thought these were amazing!! And I have to say I didn’t even use the right amount of butter. I realized right before I put them in the oven that I only used one which instead of two. They still came out amazing. I think the bottom layer would have been a little less hard if I had used the right amount not no one was complaining. Thanks, again, Sally for another amazing recipe.
Made these at Thanksgiving and they were a huge hit! They’ve now been requested for Christmas too! Thanks Sally- I love your blog!!
I would like to use oats in the crust/crumble. I see others have added some oats as well. Could I use as many as 1.5 cups of oats and reduce the flour to 1.5 cups? Thanks!
Hi Courtney! I don’t recommend replacing that much flour with oats. Instead, try only 3/4 cup or 1 cup.
Hi Sally – do you think other fruit could be incorporated with the cranberries – like apple or pear? I love the beauty of these bars for the holiday season but have family members that like their cranberries “diluted” with other fruit, so not too much like a tart cranberry sauce. Would such an addition change cooking or texture?
Hi Donice! I think peeled and sliced apples or pears would be wonderful. I recommend substituting half of the cranberries for either. The bake time and oven temperature will remain the same.
I have made this recipe twice within a week! I didn’t have slivered almonds, so didn’t use. The first time I used the icing and added white chocolate drizzle.
The second time, I added 1/2 cup old fashioned oats to the topping mixture and only used white chocolate drizzle on top. Got rave reviews at church Community Group!
Thanks for such a wonderful recipe.
Hi Sally, I made my first batch of these 3 days ago and they were fantastic! I’ve been asked to make these again and am currently in the process of making another batch. Thanks for a great recipe!
Hi Sally, do you think I could omit the egg and replace it with 1/4 cup (or 1/8 cup if halving this recipe) homemade unsweetened applesauce to make these egg-free? Or do you think it wouldn’t bind as well…I guess alternatively I could use flax-meal for a flax egg but I was thinking apple complements cranberries well. Can’t wait to try them!
Many thanks!
Hi Vi Kate! You can certainly try and egg-free alternative for the crust/crumble portion of this recipe. I don’t have a lot of experience with egg-free baking so I can’t say either way, but I know those alternatives work in many recipes!
Kate, did you try with applesauce? My son is anaphylactic to egg and was curious if the substitute worked for you.
Hi, no sorry I didn’t manage to try it. I’m not certain applesauce will bind it well so I’m hesisitant to try.
I’ve used aquafaba (the liquid from a can of chickpeas) in place of egg – it whips up like egg white too. Other egg substitutes I’ve used – mainly for muffins is flaxmeal egg (mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.) I sometimes do this to cater for people who don’t eat egg due to religious reasons -do note I’m not sure about egg allergies. These are good with flaxmeal egg (I also subbed out the chocolate chips and used dried cranberries) https://sallysbakingaddiction.com/peanut-butter-banana-chocolate-chip-oatmeal-bars/
Can i use canned cranberry?
Hi Denise! I recommend fresh cranberries for best results 🙂
Hello! Could the filling be made a day in advance before baking? Thanks!
Absolutely! Cover and store in the refrigerator overnight.
Hi Sally! First off I have loved every recipe of yours I have tried to date! They’re always the favorites amongst who I bake for. I have a question about whether or not the orange juice in this recipe could be subbed out for a different type of liquid? My family isn’t not a fan of the orange cranberry combo like myself? Any help would be appreciated!
Hi Nicole! You can use water in place of the orange juice in the filling and milk in place of the orange juice in the icing. 🙂
Love these bars. I have made them several times now, making slight adjustments by adding 2 tablespoons of bourbon to the cranberry filling and orange zest to the glaze. Friends are already requesting that I make them again soon. Great recipe Sally!
I am looking to make these for the holidays and thinking about possibly substituting the icing topping with a different flavor, say the maple or browned butter icing you used in a few of your other recipes. Would you have any recommendations on which flavors to go for that would pair well with this or any others that I may have not thought about?
Hi Brett! Any of those would be delicious, as would vanilla icing and lemon glaze from the gingerbread muffins recipe!
What would you think of adding a little almond extract to the crust/crumble or the cranberry mixture?
Would be excellent! I recommend 1 teaspoon to the crust/crumble mixture.
Absolutely wonderfully delicious recipe. Not too sweet you still get the tartness of the cranberries with a hint of cinnamon. I did sub orange juice for the water. Thank you Sally for another great recipe
I made these earlier this week and omg, heaven! They’re incredible. Quite possibly the only way to eat cranberries going forward. I’m limiting myself to one per day, it’s not going well. Well done Sally! Thank you for another incredible recipe. You make me look like a pro!
Would I be able to halve this recipe and do it in a 8×8?? If so, what would be the baking time?? Thanks!
Hi Nicole! Yes, absolutely- simply cut each ingredient in half and use an 8 or 9 inch square pan. I am unsure of bake time so keep an eye on them!
I have one quick question! The recipe calls for 4 cups of cranberries, but in parentheses it says a 12 ounce bag. Typically a 12 ounce bag has 2 cups of berries so do I need 2 of the 12 ounce bags? Thanks so much for your help! Love your site!!!
Hi Amy! The 12 ounce bag is almost about 4 cups actually (I use the Ocean Spray brand!). But to be safe, pick up an extra bag so you get exactly 4 cups.
These came out amazing. They were super easy too. I will definitely make them again, and again.
So I made this yesterday for a church missions lunch & auction today. Of course, hubs and I HAD to taste test this morning to make certain that it was tasty! Hubs said,”Sorry, this is going to have to stay home. It’s not fit…” HA! He just couldn’t part with the dessert leaving the house! I did use twice as many almonds. Missed the part where they go on top and I put them in the crust, so of course, I put another 1/3 cup on top. I also used Fiora de Celcia from King Arthur in the crust and in the icing for an extra citrus kick! I used frozen cranberries from last fall, and it was Excellent! So YES, definintely a 5 star rating! Will make this again. And I agree, it is excellent without the icing. In fact, it’s a bit sweet for me with icing, so without is my preference. I sprinkled course sea salt on top and it is Excellent!
I baked these today and they came out great! I used half white whole wheat flour and half all-purpose, and I subbed 1/3 cup of oats for the almonds (my kids don’t like nuts). Mine took 55 minutes to bake. Perfect! Skipped the glaze and served with vanilla ice cream 🙂 thanks Sally!!!
Sally I made these yesterday, and am making another batch tomorrow. They are awesome!!
Made this recipe tonight as written with the glaze and they are DELICIOUS! I will definitely be adding this to my holiday dessert rotation! Thanks for another great recipe Sally!
Mmmmm, these looks delicious! I was wondering if I could substitute blueberries for the cranberries? We have a big bag of frozen blueberries in the freezer that I’d like to use in some baking 🙂
Definitely! You might want to reduce the sugar since blueberries are naturally sweeter than cranberries.
Yum! I have a bag of dried cranberries I need to use up. Could I sub for those instead of fresh or frozen?
I don’t recommend using dried cranberries here. Best to stick to fresh or frozen!