Pin Easy Cranberry Orange Crumble Bars are a fuss-free way to bring festive flair to your table in under an hour. Buttery cookie dough, vibrant cranberries, and a burst of fresh orange all combine in one pan using pre-made slice-and-bake dough, saving you time without sacrificing homemade flavor.
Every year I whip these up when cranberries arrive at the market. Even my so-called cranberry skeptics go back for seconds, and no one ever guesses how easy they really are. They disappeared faster than any pie at our last holiday gathering.
Ingredients
- Refrigerated slice-and-bake sugar cookie dough: This is your base and crumble topping so grab a quality brand that tastes rich and buttery
- Unsalted butter: Melted for brushing and boosting flavor in the cookie crust
- Fresh or frozen cranberries: The heart of the filling Use fresh for the brightest flavor or frozen when out of season No need to thaw frozen berries
- Granulated sugar: Sweetens the tangy fruit and balances the filling
- Cornstarch: Thickens the cranberry mixture for bars that hold their shape
- Orange zest: Select a plump orange with brightly colored skin to maximize flavor and aroma
- Freshly squeezed orange juice: Adds a citrus pop and moisture Bottle juice can substitute but fresh is best
- Vanilla extract: Rounds out the flavors with a hint of warmth Opt for pure vanilla
- Pinch of salt: Enhances all the sweet and tangy notes
Instructions
- Prepare the Pan:
- Line a square baking pan with parchment paper letting the paper hang over the edges for easy bar removal later
- Slice the Cookie Dough:
- Cut the slice-and-bake dough log into rounds about one quarter inch thick and set aside a third of them for the topping
- Form the Base:
- Press the remaining dough slices evenly into the bottom of the prepared pan creating a single snug layer then brush this layer with melted butter for a golden flavor boost
- Make the Filling:
- Combine cranberries sugar cornstarch orange zest orange juice vanilla and a pinch of salt in a small saucepan Cook over medium heat stirring often until the cranberries burst and the mixture thickens This takes around seven to eight minutes Let the filling cool slightly before using
- Assemble the Layers:
- Spread the cooled cranberry orange filling smoothly over the cookie dough base making sure to reach the edges
- Add the Crumble Topping:
- Break the reserved cookie dough rounds into smaller pieces and scatter them evenly across the filling for a chunky rustic finish
- Bake the Bars:
- Place the pan in a preheated oven and bake for thirty to thirty five minutes until the top is golden and the filling bubbles at the edges
- Cool and Cut:
- Allow the bars to cool completely in the pan then use the parchment overhang to lift them out Slice into squares and enjoy
Pin My favorite part is the citrusy scent that fills the kitchen while these bake If I am lucky enough to snag the first corner slice still just a bit warm it completely feels like the start of the holiday season in my house
Storage Tips
Keep cooled bars in an airtight container at room temperature for up to three days For longer storage refrigerate for up to a week Reheat gently or enjoy straight from the fridge
Ingredient Substitutions
Feel free to swap lemon zest and juice for the orange if that is what you have on hand If cranberries are out of season dried cranberries can be rehydrated in warm juice or water White chocolate chips sprinkled on top before baking add a creamy touch
Serving Suggestions
Perfect as a festive dessert with coffee or tea Dress them up for winter gatherings by dusting with powdered sugar or adding a drizzle of melted white chocolate Serve slightly warm for the ultimate cozy treat
Cultural and Seasonal Context
Cranberry bars are a modern twist on classic holiday flavors inspired by old-fashioned fruit crisps When fresh cranberries appear in grocery stores I always look for excuses to work them into new treats These bars celebrate the best of the season with minimal effort
Pin A dear friend made these for her cookie swap and came home with an empty tray and five requests for the recipe My daughter likes to help scatter the crumble on top turn it into a family kitchen project and make sweet memories
Recipe Q&A
- → Can I use frozen cranberries instead of fresh?
Yes, both fresh and frozen cranberries work well. No need to thaw frozen berries before use; just cook them until they burst.
- → How do I know when the bars are ready to come out of the oven?
The top should be golden and the cranberry filling should bubble around the edges. Baking usually takes 30–35 minutes.
- → Can I make these bars ahead of time?
Yes, you can prepare and bake the bars up to two days in advance. Store in an airtight container at room temperature.
- → What other citrus can I use for a flavor twist?
You can substitute lemon zest and juice for orange to create a bright, tangy variation.
- → How should leftovers be stored?
Store the bars in an airtight container at room temperature for up to 3 days for optimal freshness.