Easy Cranberry Crumble Bars with Fresh Milled Flour

There’s something incredibly satisfying about baking something homemade during the holiday season, especially when it involves fresh milled flour and tart cranberries coming together in a delightful crumble bar. These Cranberry Crumble Bars showcase not only seasonal flavors but also the rustic charm of freshly milled flour that adds a nutty and wholesome depth to every bite. Made with a buttery shortbread crust and a jammy cranberry filling, these cranberry bars are the perfect balance of sweet and tangy. Whether you’re a seasoned baker or a curious kitchen explorer, this cranberry bar recipe is a great way to enjoy a cozy, slightly tangy treat that is perfect for this time of year!

Course Dessert

Cuisine American

Keyword cranberry crumble bars

Prep Time 25

Cook Time 1 5

Cooling Time 10

Total Time 1 40

Servings bars

Calories 495kcal

Ingredients

Shortbread Dough:

3 ¼ cup fresh milled soft white wheat flour finely milled (435 grams)
1 teaspoon cinnamon
¾ teaspoon baking powder
¼ teaspoon salt
1 cup softened butter 230 grams
½ cup sugar 60 grams
¼ cup brown sugar 30 grams
2 teaspoons vanilla extract
1 egg

Cranberry Filling:

1 ½ - 2 cups fresh cranberries
½ cup sugar 60 grams
1 tablespoon cornstarch or arrowroot powder
1 teaspoon vanilla extract
1 tablespoon fresh orange juice

Glaze:

¾ cup powdered sugar 75 grams
1-2 tablespoons milk or water

Instructions

Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream together butter and sugars until well incorporated.
Add in egg and vanilla, mixing well.
In a medium bowl, stir together the dry ingredients - flour, baking powder, salt, and cinnamon.
Slowly mix the flour mixture into the wet ingredients. The dough should just come together.
Line an 8x8 glass pan with parchment paper.
Spread about 1 cup of the dough into the bottom of the lined dish to form a crust, using your fingers or a spatula to push the dough around the pan in an even layer. You should have about 2 cups of dough reserved for the topping later on.
Bake in the oven for 15 minutes.
While the crust bakes, combine cranberries, sugar, cornstarch, vanilla, and orange juice.
Let the crust cool for about 10 minutes, then pour the cranberry filling into the dish.
Taking clumps of the remaining dough, press them flat into your hands, and lay on top of the cranberries. You should have some cranberries peaking through.
Bake in the oven for 45-50 minutes, until golden brown.
Take out of the pan and allow to cool on a wire rack.
For the glaze, mix all of the ingredients together, and drizzle on top of the cranberry crumble once it has cool

Nutrition