Ingredients

1 cup (226 g) unsalted butter, room temperature

1/2 cup (100 g) granulated sugar

1/2 cup (100 g) light brown sugar, packed

1 large egg, room temperature

2 teaspoons vanilla

3 1/4 cups (405 g) all-purpose flour, spooned and leveled

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon kosher salt

2 1/2 cups fresh or frozen cranberries

2/3 cup (133 g) granulated sugar

1 tablespoon cornstarch

1 tablespoon orange zest

1 tablespoon orange juice

1 teaspoon vanilla

3/4 cup powdered sugar, sifted

4 tablespoons whole milk or heavy cream

1/2 teaspoon vanilla

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.

Step 2: Add the egg and 2 teaspoons vanilla, mixing to combine well. Scrape down the sides of the bowl again.

Step 3: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.

Step 4: Add the dry ingredients to the wet ingredients and mix just until the dough starts to pull away from the sides of the bowl. Avoid over mixing.

Step 5: Set aside roughly 2 cups of the dough (loosely packed) to use as the topping later.

Step 6: Press the remaining dough evenly into an 8 x 8 inch baking pan lined with parchment paper, using your hands or the flat side of a measuring cup to get into the corners.

Step 7: Bake the crust at 350°F (175°C) for 15 minutes, or until the edges are slightly golden and the center is just set. Remove from oven and allow to cool slightly.

Step 8: While the crust cools, combine cranberries, granulated sugar, cornstarch, orange zest, orange juice, and 1 teaspoon vanilla in a large bowl. Mix well.

Step 9: Pour the cranberry filling evenly over the pre-baked crust.

Step 10: Break the reserved 2 cups of dough into smaller, flat pieces with your hands. Scatter these pieces randomly over the cranberry filling, leaving spaces for cranberries to peek through.

Step 11: Bake the assembled bars for about 45 minutes. Cover the top with aluminum foil during the last 10 to 15 minutes to prevent over-browning.

Step 12: Remove from oven and place the pan on a wire rack to cool completely before applying the vanilla glaze.

Step 13: To make the glaze, whisk together powdered sugar, milk or cream, and 1/2 teaspoon vanilla until smooth. Drizzle over cooled bars before serving.

Tips & Variations

For extra flavor, try adding chopped nuts like pecans or walnuts to the crumb topping.

Use fresh cranberries for a brighter tartness, or frozen if fresh aren’t available—no need to thaw.

Swap orange zest and juice for lemon for a different citrus twist.

Make bars ahead of time and chill them to let the flavors meld before slicing.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly and can be used directly from frozen without thawing. They add the same tart flavor and maintain the texture well during baking.

How do I prevent the crumble topping from burning?

Cover the bars loosely with aluminum foil during the last part of baking to protect the topping from getting too dark while allowing the filling to cook through.