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These Cranberry Crumble Pie Bars pack all the holiday goodness in one place. That buttery bottom layer works so well with the tangy-sweet cranberries, and when you add the crumbly almond top, you get something really special. They're so handy for big groups and won't fall apart when you take them to parties - that's why I always make them during the holidays.
Delightful Holiday Treat
What I love about these bars is how they give you all the cranberry pie flavors but in an easy-to-handle square. Those orange-flavored cranberries sit perfectly between the buttery layers, and since we use the same mix for both the bottom and top, they're super simple to put together. They never let me down at holiday get-togethers.
Everything You Need
- Flour: I always scoop with a spoon then level it off for the right amount.
- Sugar: We need enough to take the edge off those sour cranberries.
- Leavening: A bit of baking powder gives us the right lift.
- Spices: Cinnamon makes everything feel cozy and warm.
- Butter: Use it straight from the fridge for the best texture.
- Fresh Touches: Orange peel and juice make everything pop.
- Finishing Touches: The almonds give that nice crunch, and you can add icing if you want to fancy it up.
Let's Start Baking
- Setting Up
- First thing I do is heat my oven to 350°F and put parchment in my pan with extra hanging over the sides so we can lift the bars out later.
- Creating the Base
- Mix all the dry stuff first, then work in the cold butter until you get little crumbs. Add the egg, milk, and vanilla and it'll turn nice and damp.
- Layer of Love
- Mix up those cranberries with some orange and spread them over our bottom layer for a pretty splash of color.
- Crumbly Crown
- Sprinkle the saved mixture and almonds on top to make it look really tempting.
- Time to Bake
- Now comes the waiting game while it turns golden on top and fills your house with that amazing smell.
My Kitchen Secrets
That parchment trick makes cleanup so much easier. I've found that really cold butter makes the best texture, and I only use fresh or frozen cranberries, not the dried kind. If my cranberries taste too sour, I'll throw in more sugar. When I want them to look extra pretty, I add that orange icing on top.
Adding Extra Magic
When I want to make these bars really special, I'll do the orange icing thing. Just mix powdered sugar with fresh orange juice until it's smooth. Wait for the bars to cool down completely, then have fun making zigzags or patterns with the icing to make them look fancy.
Keeping Them Perfect
These taste best when they're not hot or cold. After they cool down and you cut them up, they'll stay good in a sealed container. I often make them a day or two ahead since they'll keep in the fridge for a week or in the freezer for months. That's why they're my go-to dessert when I need to plan ahead.
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Plan Ahead
These bars fit so well into busy holiday planning. You can make them a couple days before your party and just keep them in the fridge with a cover. If you need to make them way ahead, freeze them without the icing and then add that fresh drizzle right before you serve them.
Mix It Up
I sometimes try different fruits in these bars. They work great with mixed berries or cherries too. Adding some chopped pecans to the top gives them extra crunch, and when I want more citrus flavor, I put in twice the orange zest. A light sprinkle of powdered sugar before serving makes them look like they've been dusted with snow.
Perfect Crumble Every Time
Getting that crumbly top just right is so satisfying. I keep my butter super cold and chop it into small pieces before mixing. I use my pastry tool to create those little butter pockets that make everything so light. Don't mix too much though - stop when it looks like damp sand or you'll lose that awesome texture.
Building Beautiful Layers
I always spread the cranberry filling nice and even so you get the right balance in every bite. Making sure to save exactly two cups of crumble means both layers will be just right. Those almonds on top look pretty and give the bars that nice crunch factor.
Holiday Star
These bars have become a must-have at our holiday parties. The mix of sour cranberries, buttery crumble and bright orange just feels like the holidays. They work for any celebration from Thanksgiving all the way to New Year's and make hosting so much simpler.
Perfect Partners
These bars taste amazing with some fresh whipped cream or a scoop of vanilla ice cream on the side. During the holidays, I love to serve them with spicy lattes or hot mulled wine. The tart cranberries go so well with those warm, spicy drinks.
Keeping Them Fresh
I've learned these bars stay good in a sealed container for quite a while. They're fine sitting out for a couple days or will last in the fridge for a week. When I'm planning way ahead, I'll stack them between parchment sheets in the freezer and let them thaw overnight in the fridge. They taste just as good as freshly made that way.
Creative Ingredients
I like trying different combos in these bars sometimes. Blueberries or raspberries work really well too, and throwing some chopped pecans in the topping gives you a nice crunch. When I'm feeling fancy, I'll add a tiny bit of nutmeg or cardamom to the filling for some extra warm flavors.
Made for Sharing
These bars have become my favorite dessert to bring to gatherings. They travel without falling apart and you don't need plates or forks to serve them. I love watching people's faces light up when they taste that perfect mix of sweet, tart and buttery goodness. No matter how many I make, they're always the first thing to disappear from the table.
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Frequently Asked Questions
- → Can I prepare these in advance?
- Absolutely! They freeze for up to three months, iced or not. Place parchment between layers and defrost overnight in the fridge.
- → Do frozen cranberries need thawing?
- Nope, toss them in frozen. Thawing will make the filling watery.
- → How can I tell if they're done baking?
- Look for a golden top and a toothpick that comes out mostly clean with a little cranberry filling. This should take around 45 minutes.
- → Can I switch out the milk type?
- Sure! While whole milk works best, lower-fat or nondairy options are good substitutes.
- → What's the purpose of the parchment paper?
- It helps you lift the bars out easily for cutting and keeps them from sticking to the pan.