Go Back
–+ servings
Overhead view of multiple cranberry crumble bars neatly cut into rectangles, arranged on parchment paper with scattered cranberries and pecans.
Print Recipe
No ratings yet

Cranberry Crumble Bars

With a buttery crust, jammy-tart cranberry filling, and a nutty crumble topping, these bars hit the sweet-tart balance just right. They’re perfect for holiday dessert tables, potlucks, or lunchboxes.
Prep Time20 minutes
Cook Time58 minutes
Chill Time3 hours
Total Time4 hours 18 minutes
Course: Dessert
Cuisine: American
Keyword: cranberry, dessert bars
Servings: 16 people
Author: Jillian Wade

Equipment

  • 13x9-inch baking dish
  • Parchment paper
  • mixing bowls
  • whisk
  • Pastry cutter or fork
  • measuring cups
  • Measuring spoons
  • Saucepan
  • Wooden spoon or spatula
  • Small lidded container (for cornstarch slurry)
  • Wire rack
  • Sharp Knife

Ingredients

Crust

  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • 1 cup unsalted butter cold and cubed
  • 1 large egg room temperature

Filling

  • 5 cups fresh cranberries divided
  • 2 cups granulated sugar
  • ½ cup unsweetened applesauce
  • 1 Tablespoon orange zest
  • ¼ teaspoon salt
  • 1 ½ Tablespoons cornstarch
  • 1 ½ Tablespoons water
  • ½ cup pecans chopped
US Customary - Metric

Instructions

Crust

  • Preheat oven to 350°F. Line a 13x9-inch baking dish with parchment, leaving overhang for easy lifting.
  • In a large bowl, whisk together flour, sugar, salt, and baking powder.
  • Cut in cold butter until mixture is crumbly.
  • Add egg; mix until dough comes together.
  • Reserve 1 cup of dough for topping.
  • Press the remaining dough evenly into the prepared pan.
  • Bake 18 minutes. Leave the oven on.

Filling

  • In a heavy saucepan, combine 3 cups of cranberries, sugar, applesauce, orange zest, and salt. Bring to a boil over medium heat, stirring often.
  • Reduce to a simmer and cook until the cranberries burst and the mixture thickens slightly, about 10 minutes.
  • Shake cornstarch and water together in a small lidded container until smooth. Stir the mixture into the cranberry mixture; cook until thickened, 3–4 minutes.
  • Remove from heat. Stir in the remaining 2 cups of whole cranberries for texture.

Assemble & Bake

  • Spread filling evenly over the crust.
  • Sprinkle with reserved dough mixture, then evenly scatter pecans on top.
  • Bake for 35–40 minutes, until the top is golden and the filling is bubbly.
  • Cool on a wire rack, then chill in the refrigerator until completely firm (at least 2 hours).
  • Lift bars out with parchment, cut into 16 pieces, and serve.

Notes

Serving suggestions/extras:
  • These bars are fantastic with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Let them sit out for about 10 minutes before serving so they’re not too cold and the flavors shine.
Storage:
  • Room temperature: in an airtight container, up to 2–4 days (but they’re more stable when chilled).
  • Refrigerator: up to 4–5 days in a sealed container. Many bloggers recommend chilling for the best texture. 
  • Freezing: After cutting, wrap individual bars (plastic wrap + foil or in freezer bags). Freeze up to 3 months. Thaw in fridge or at room temperature before serving. 
Make-Ahead Tips:
  • You can cook the cranberry filling up to 3–5 days ahead and refrigerate until use. 
  • You can also bake the bars a day in advance. Finish chilling and cut just before serving.

Nutrition

Serving: 1bar | Calories: 351kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 73mg | Fiber: 2g | Sugar: 37g | Vitamin A: 394IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg