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Cranberry Crumble Pie Bars Recipe

Cranberry Crumble Pie Bars Recipe

Photos of Cranberry Crumble Pie Bars Recipe

How To Make Cranberry Crumble Pie Bars

Enjoy these crumble pie bars made with a flaky spiced shortbread crust and fruity cranberry-orange filling for tarty holiday baked desserts.

Preparation: 1 hour 15 minutes
Cooking: 45 minutes
Chill Time: 1 hour
Total: 3 hours



For Crumble Mixture:

  • 3cupsall-purpose flour,all-purpose flour
  • 1cupgranulated sugar,200g
  • 1tspbaking powder
  • ¼tspsalt
  • 1tspground cinnamon
  • 1cupunsalted butter,(2 sticks) cold and cubed
  • 1large egg
  • ¼cupmilk
  • 2tsppure vanilla extract
  • cupalmonds,sliced, optional

For Cranberry Filling:

  • 4cupscranberries,fresh or frozen, do not thaw
  • ¾cupgranulated sugar
  • 1tbspcornstarch
  • 2tsporange zest
  • 1tbsporange juice,fresh

For Orange Icing (Optional):

  • 2tbsporange juice,fresh
  • 1cupconfectioners’ sugar


  1. Preheat oven to 350 degrees F. 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. Set aside.

Crumble Mixture:

  1. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, 2 forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles.

  2. 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.

  3. This makes about 6 cups of the crust-crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside.

Cranberry Filling:

  1. 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, if using.

  2. Bake for about 40 to 50 minutes or until the top is lightly browned and a toothpick comes out mostly clean (with a few jammy cranberry specks). Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.

  3. After about 1 hour, stick the whole pan in the refrigerator to help speed things up.

Orange Icing:

  1. Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.

  2. Serve and enjoy.


  • Calories: 228.72kcal
  • Fat: 9.13g
  • Saturated Fat: 5.07g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.73g
  • Polyunsaturated Fat: 0.65g
  • Carbohydrates: 35.02g
  • Fiber: 1.60g
  • Sugar: 20.67g
  • Protein: 2.55g
  • Cholesterol: 28.34mg
  • Sodium: 45.49mg
  • Calcium: 31.40mg
  • Potassium: 60.99mg
  • Iron: 0.93mg
  • Vitamin A: 69.99µg
  • Vitamin C: 3.64mg
Want to share your experience making these Cranberry Crumble Pie Bars or discuss variations on the recipe? Join the conversation in the Baking and Desserts forum!

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