These Cranberry Orange Crumb Bars are a fun way to use cranberry sauce! The orange cream filling is smooth and sweet, while the cranberry sauce adds a little tartness. A buttery shortbread crust and brown sugar crumble finish each bar with just the right amount of crunch. They are based on my Vanilla Cream Crumb Bars, and they are a fantastic flavor combination to add to that velvety creamy bar!
If you love cranberry and orange together, you will also want to try my Cranberry Orange Loaf! And don’t stop there! I have lots of my best cranberry recipes to enjoy during the holidays and all year long.
Ingredients & Substitutions
- Shortbread Crust: All-purpose flour, granulated sugar, kosher salt, and unsalted butter make a buttery, tender crust. Use room-temperature butter so it mixes easily into the dry ingredients. If using salted butter, reduce or omit the added kosher salt.
- Orange Cream Filling: Whole milk and heavy whipping cream give the filling its creamy texture. Cornstarch helps it thicken, while eggs give it a smooth, custard-like consistency. Vanilla extract adds flavor. I recommend using whole milk and heavy whipping cream for the best texture.
- Orange Zest: Fresh orange zest adds a bright citrus flavor to the filling. If you don’t have a fresh orange, you can use a small amount of orange extract instead, adjusting to taste.
- Cranberry Sauce: Whole-berry cranberry sauce adds sweet-tart flavor and little bursts of cranberry throughout the bars. Homemade or store-bought sauce will work. Warm it briefly before adding it so it is easier to spoon over the filling.
- Crumble Topping: All-purpose flour, packed light brown sugar, kosher salt, and melted unsalted butter make a sweet, buttery crumble. Dark brown sugar can be used instead of light brown sugar for a slightly deeper molasses flavor.
Tips for Making Cranberry Orange Crumb Bars
- Use fresh orange zest. Zest the orange before juicing it. The zest adds a bright orange flavor that pairs well with the cranberries.
- Spread the cranberry filling evenly. This helps every bar have a good balance of fruit filling and buttery crumb topping.
- Leave some larger crumbs. When adding the crumb topping, keep a mix of small crumbs and larger pieces for a nice texture.
- Let the bars cool before slicing. The filling needs time to set. For cleaner slices, let the bars cool completely before cutting.
FAQs
Can I use homemade cranberry sauce?
Yes! Homemade whole-berry cranberry sauce works well in these bars. Just warm it slightly so it is easy to spoon over the orange cream filling.
Can I use jellied cranberry sauce?
Whole-berry cranberry sauce is best because the berries add little pops of tart flavor. Jellied cranberry sauce can work, but it will have a smoother texture.
Can I use orange juice instead of orange zest?
I recommend orange zest for the best flavor. Orange juice adds extra liquid to the filling, which can affect its texture. If you don’t have a fresh orange, you can use a little orange extract instead.
Why does the filling need to chill before slicing?
The orange cream filling needs time to cool and set completely. Refrigerating the bars for at least 2 hours helps them hold their shape when sliced.
Can I make Cranberry Orange Crumb Bars ahead of time?
Yes! These bars are a great make-ahead dessert. Prepare them a day in advance and keep them covered in the refrigerator until you’re ready to serve.
How do I get clean slices?
Make sure the bars are completely chilled before slicing. Use a sharp knife, wiping it clean between cuts for neater squares.
How To Store Cranberry Orange Crumb Bars
Refrigerator: Store the cranberry orange crumb bars in an airtight container in the refrigerator for up to 5 days. The chilled bars are easier to slice and keep the cranberry filling fresh.
Freezer: For longer storage, freeze the bars in a single layer until firm, then wrap them individually or place them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.
To serve: Thaw frozen bars in the refrigerator overnight or let them sit at room temperature until ready to serve.
Cranberry Orange Crumb Bars
Ingredients
Shortbread Crust
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
Orange Cream Filling
- 1 cup (244 g) whole milk
- ½ cup (119 g) heavy whipping cream
- ½ cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
Cranberry
- ½ cup whole-berry cranberry sauce
Crumble
- ¾ cup (94 g) all-purpose flour
- â…“ cup (67 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons (71 g) unsalted butter, melted, cooled slightly
Instructions
Shortbread Crust
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with nonstick cooking spray.
- In a medium bowl, mix the flour, granulated sugar, and salt. Add the softened butter and mix until the dough comes together and resembles coarse crumbs.
- Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Set aside while you prepare the filling.
Orange Cream Filling
- In a medium saucepan over medium heat, whisk together the milk, heavy whipping cream, granulated sugar, cornstarch, and salt until smooth. Heat, whisking occasionally, until the mixture is thick enough to coat the back of a spoon, 4 to 6 minutes.
- In a separate bowl, whisk the eggs until combined. Slowly whisk a little of the warm milk mixture into the eggs to temper them.
- Reduce the heat to low. Pour the egg mixture back into the saucepan, whisking constantly. Cook, stirring constantly, until the filling thickens to a pudding-like consistency. Do not let it boil rapidly.
- Remove from the heat and stir in the vanilla extract and orange zest.
- Pour the warm filling over the baked shortbread crust and spread it evenly.
Cranberry
- Warm the cranberry sauce briefly in the microwave or in a small saucepan, just until it loosens enough to spoon easily.
- Drop small spoonfuls of cranberry sauce over the orange cream filling. Do not stir them in.
Crumble
- In a medium bowl, mix the flour, brown sugar, and salt.
- Add the melted butter and stir until clumps form.
- Sprinkle the crumble evenly over the cranberry sauce and cream filling.
Bake and Chill
- Bake for 30 to 35 minutes, or until the crumble is deep golden and the center of the filling has a slight jiggle.
- Let the bars cool at room temperature for 1 hour. Refrigerate for at least 2 hours, or until the filling is fully chilled and set, before lifting them out of the pan and slicing.
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