Cranberry Crumb Bars

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Katie at goodLife {eats} (a fabulous blog with gorgeous pictures) posted this recipe for Cranberry Crumb bars last week declaring them practically perfect in every way. And I knew they would be perfect for week 5 of my 12 weeks of Christmas cookies. What could be more perfect than a cranberry bar cookie at Christmas time!

I bought all the ingredients I needed earlier in the week but ran out of time to make them until this morning. But I thought no problem. It’s an easy recipe I can just throw it together and I hurried to get them in the oven before I had to leave. When I looked in the fridge to grab an orange it was gone! No problem I thought I’ll just use frozen. But nope the frozen OJ was gone too.


Okay, I’ll just sub apple juice. Gone! So I was out of juice options and I substituted 1/4 cup water and some lemon zest. Let’s not even talk about the fact that I forgot to add the corn starch to the cranberries and had to stir it in after I put it on the bottom crust.

Put despite my misadventures in the kitchen, these bar are delicious and will make a nice addition to my Christmas cookie platter. A bit tart without the orange juice but I may decided to drizzle a bit of icing on top before serving them. Thanks Katie for a wonderful holiday recipe!

Cranberry Crumb Bars


  • 1 cup white sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 cups all purpose flour
  • 1/2 cup almond meal*
  • 1 cup cold butter (2 sticks)
  • 1 egg
  • 1/4 tsp cinnamon
  • juice of 1/2 of an orange
  • 4 cups fresh cranberries
  • 2/3 cup white sugar
  • 1 tsp vanilla
  • 1 Tbs cornstarch


Preheat the oven to 375 degrees F. Butter a 9??13 inch pan.

In a medium bowl, mix together 1 cup sugar, flour, almond flour, salt and baking powder. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, and then mix in the egg until it all comes together. Pat half of the dough into the buttered pan.

In another bowl, stir together the sugar, cornstarch, vanilla, and orange juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.

Add 1/4 tsp cinnamon to the remaining dough, then crumble dough over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.

*Just toss almonds (blanched or whole) in a food processor until finely ground to make almond meal.

If freezing: chill according to recipe, cut into serving size pieces. Place them on a parchment paper lined cookie sheet to flash freeze, and then transfer to a labeled zip top freezer bag.

For more delicious 12 weeks of Christmas cookies visit:
April from Abbys Sweets – Peanut Butter Blossom Cookies,
Denise from Keeper Worthy Recipes – Cinnamon and Orange Cookies
Megan’s from My Baking Adventures – Vanilla & Chocolate Sugar Cookies
Kim from Stirring the Pot – Chambord Crisps

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