Indulge in the delectable Cranberry Crumb Bars, a delightful treat that combines the perfect blend of tart and sweet flavors. These irresistible bars feature a buttery shortbread crust, a layer of tangy cranberry filling, and a crumbly oat topping, creating a symphony of textures and flavors in every bite. Perfect for any occasion, from casual gatherings to special celebrations, these Cranberry Crumb Bars are sure to become a favorite. Additionally, this article includes variations such as Blueberry Crumb Bars, Apple Crumb Bars, and Raspberry Crumb Bars, providing options for every taste and preference. Dive into the world of crumb bars and discover the perfect combination of flavors and textures that will tantalize your taste buds.
Let's cook with our recipes!
CRANBERRY CRUMB BARS
This family favorite from Charlene Baert of Winnipeg, Manitoba features cream cheese and cranberry fillings, a tender crust and a nutty crunch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , In a large bowl, beat cream cheese until smooth. Add milk and lemon juice. Pour over crust. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping, combine the flour and brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling., Bake at 325° for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and refrigerate for 3 hours before cutting.
Nutrition Facts : Calories 407 calories, Fat 23g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 210mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY CRUMBLE BARS
Turkey isn't the only leftover to contend with. These sweet-tart fruit-filled treats put that extra can of cranberry sauce to delicious use.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h20m
Yield Makes 24 squares
Number Of Ingredients 17
Steps:
- Filling:If making your own, pulse dried cranberries and granulated sugar in a food processor until a coarse paste forms. Transfer to a saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
- Dough:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
- Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
- Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.
CREAM CHEESE CRANBERRY CRUMBLE BARS
These crumble bars are a yummy way to use up leftover cranberry sauce.
Provided by Nicole Werner
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- Combine flour, sugar, and salt in a large bowl. Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in 1 egg until mixture is evenly combined but still crumbly. Firmly press 1/2 of the mixture into the bottom of the prepared pan to form an even crust.
- Beat cream cheese, sugar, egg, maple syrup, and vanilla extract in a bowl until creamy. Spread mixture evenly over the crust. Drop spoonfuls of cranberry sauce on top until evenly distributed. Crumble the remaining crust mixture on top.
- Bake in the preheated oven until top is lightly browned and cream cheese is set, 45 to 60 minutes. Let cool before cutting into bars, at least 30 minutes.
Nutrition Facts : Calories 310 calories, Carbohydrate 43.1 g, Cholesterol 58.7 mg, Fat 14.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 8.7 g, Sodium 193.7 mg, Sugar 30.4 g
CRANBERRY POMEGRANATE CRUMB BARS
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 375 degrees F.
- Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.
- Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.
- To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.
- Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.
- For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.
- Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.
- Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares.
CRANBERRY CRUMBLE BARS
Anyone who likes cranberries is going to love these. I made them for Christmas last year and will be making two batches this time. This came from one of my Betty Crocker cookbooks.
Provided by Carmen B.
Categories Dessert
Time 40m
Yield 48 bars
Number Of Ingredients 11
Steps:
- In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water.
- Heat to boiling.
- Stir in all remaining Cranberry Filling ingredients.
- Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
- Heat oven to 400ºF.
- In medium bowl, mix brown sugar and butter.
- Stir in all remaining Bar ingredients until crumbly.
- Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches.
- Spread with filling.
- Top with remaining crumbly mixture; press lightly.
- Bake about 20 minutes or until light brown.
- For bars, cut into 8 rows by 6 rows while warm.
Nutrition Facts : Calories 59.8, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 30.3, Carbohydrate 9.8, Fiber 0.6, Sugar 5.7, Protein 0.7
CRANBERRY CRUMBLE BARS
Pick cranberry bars for a colorful addition to a cookie tray and because they are so easy to make.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 48
Number Of Ingredients 11
Steps:
- In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
- Heat oven to 400°F. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.
- Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 25 mg
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed before using.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour mixture. Be sure to work quickly so that the butter doesn't get too warm.
- For a crumbly topping, use cold butter. If the butter is too warm, it will melt and the topping will be more like a streusel.
- Don't overmix the dough. Overmixing will make the dough tough.
- Bake the bars until the crust is golden brown and the filling is bubbling. If you're not sure if the bars are done, insert a toothpick into the center. If it comes out clean, the bars are done.
- Let the bars cool completely before cutting them. This will help prevent them from falling apart.
Conclusion:
Cranberry crumb bars are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual get-together to a holiday party. With their tart and tangy filling and sweet and crumbly topping, cranberry crumb bars are sure to be a hit with everyone who tries them.
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