Cranberry Orange Crumb Bars
Cranberry Orange Crumb Bars have a buttery shortbread crust, creamy orange filling, tart cranberry sauce, and a sweet brown sugar crumble. They are a delicious way to enjoy cranberry and orange together, especially during the holidays!
Servings: 9 cranberry orange crumb bars
Calories: 437kcal
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
Crumble
- ¾ cup (94 g) all-purpose flour
- ⅓ 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.
Nutrition
Serving: 1cranberry orange crumb bar | Calories: 437kcal