Creamy Cranberry Orange Crumb Bars are a delightful treat that perfectly balance sweet and tangy flavors. These bars are made with a buttery crumb crust and topped with a luscious cheesecake layer, finished off with a vibrant cranberry-orange mixture. They’re the kind of dessert that can brighten up any gathering, from holiday celebrations to casual family dinners. I first made these bars for a holiday potluck, and they were such a hit that I knew they deserved a permanent place in my recipe collection.
Why Make This Recipe
These Creamy Cranberry Orange Crumb Bars are not just delicious, but they’re also incredibly easy to make. The process is perfect for any home baker, whether you’re a novice or an experienced pro. With their festive colors and flavors, these bars are ideal for holiday gatherings or just a cozy evening at home with loved ones. They’re a great way to showcase fresh cranberries when they’re in season, and they can even be made with frozen cranberries, making them a versatile choice year-round.
"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.
How to Make Creamy Cranberry Orange Crumb Bars
Gather your ingredients, and let’s get baking! Start by creating the base with a mix of flour, sugar, baking powder, salt, and cold butter. You’ll blend those together until nice, coarse crumbs form. After beating in an egg, set aside a portion of this mixture for the topping.
For the turkey filling, cook cranberries with sugar, fresh orange juice, and zest until they soften and thicken. Meanwhile, whip together cream cheese, sugar, an egg, vanilla, and a splash of orange juice to create the delightful cheesecake layer.
You’ll assemble everything in a lined baking pan by layering the crumb mixture, spreading the cheesecake filling, then swirling in the cranberry mixture before adding a final layer of crumbs. After baking until golden, let the bars cool, chill them, and slice them into squares. Simple and satisfying!
Ingredients
2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
1 cup (200g) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg
Zest of 1 large orange
8 oz (226g) cream cheese, softened
1/3 cup (67g) granulated sugar (for cheesecake layer)
1 large egg (for cheesecake layer)
1 teaspoon vanilla extract
1 tablespoon orange juice (fresh squeezed)
1 1/2 cups (150g) fresh or frozen cranberries
1/3 cup (67g) granulated sugar (for cranberry filling)
1/4 cup (60ml) orange juice (for cranberry filling)
Zest of 1 orange (for cranberry filling)
For a gluten-free option, use a 1:1 gluten-free blend in place of all-purpose flour.
Directions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
In a medium saucepan, combine cranberries, 1/3 cup sugar, 1/4 cup orange juice, and the zest of 1 orange. Simmer over medium heat until cranberries pop and the mixture thickens, about 8-10 minutes. Let cool.
In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. Rub orange zest into the sugar mixture. Add cold, cubed butter, and blend with a pastry cutter, forks, or fingers until coarse crumbs form.
Beat in 1 egg until the mixture clumps but remains crumbly. Reserve 2/3 cup of this mixture for topping. Press remaining crumb mixture into prepared pan. Bake for 10 minutes, then remove from oven.
In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth. Beat in 1 egg, vanilla, and 1 tablespoon orange juice until creamy. Spread cheesecake filling over the baked crust. Dollop cooled cranberry-orange mixture over the cheesecake layer and swirl gently with a knife.
Sprinkle reserved crumb mixture evenly over the top. Bake for 35-40 minutes, until topping is golden and center is just set. Tent with foil if browning too quickly.
Cool in the pan for at least 1 hour, then chill in the fridge for 2-3 hours or overnight. Lift bars out with the parchment, slice into squares, and serve chilled.
How to Serve Creamy Cranberry Orange Crumb Bars
Serving these bars is a breeze! They can be enjoyed as is for a delightful afternoon snack or a sweet dessert after dinner. They are lovely chilled but can also be served at room temperature. Consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. If you’re feeling festive, top them with a sprinkle of powdered sugar or some candied orange peel.
How to Store
These Creamy Cranberry Orange Crumb Bars can be stored in the refrigerator for up to one week. To keep them fresh, store them in an airtight container. If you want to enjoy them later, they freeze beautifully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They can be kept in the freezer for about three months. Thaw them overnight in the fridge before enjoying!
Tips to Make
To get that perfect crumbly texture, make sure your butter is very cold before cutting it into the flour mixture. This creates a flaky, tender crust. Don’t rush the cooling process; chilling the bars enhances their flavor and texture, making them easier to slice. Additionally, try using fresh cranberries when they’re in season for the best flavor. If you can’t find fresh ones, frozen cranberries work just as well.
Variations
Feel free to get creative with this recipe! Swap cranberries for other fruits like blueberries or raspberries for a different twist. You could also add in nuts like pecans or walnuts for some crunch. If you’re looking for a different flavor profile, consider adding spices such as cinnamon or nutmeg into the crumb mixture to enhance the warmth of the dessert. For a more decadent treat, consider folding chocolate chips into the cheesecake layer.
FAQs
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well and do not require thawing before use.
How do I know when the bars are done baking?
They are done when the topping is golden, and the center is just set. A light jiggle is normal.
Can I make this recipe gluten-free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free blend.
Can I prep these bars ahead of time?
Yes, they can be made a day in advance. They actually taste better when they have time to chill in the fridge.
For More Recipe Inspiration
If you’re looking to expand your baking repertoire, check out our delicious Cottage Cheese Chocolate Mousse or try making a unique Bento Cake Recipe.
Don’t forget to visit us on Pinterest for more delightful baking ideas:
https://www.pinterest.com/quickcakes/
Creamy Cranberry Orange Crumb Bars
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang.
- In a medium saucepan, combine cranberries, 1/3 cup sugar, 1/4 cup orange juice, and the zest of 1 orange. Simmer over medium heat until cranberries pop and the mixture thickens, about 8-10 minutes. Let cool.
- In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. Rub orange zest into the sugar mixture.
- Add cold, cubed butter, and blend with a pastry cutter, forks, or fingers until coarse crumbs form.
- Beat in 1 egg until the mixture clumps but remains crumbly. Reserve 2/3 cup of this mixture for topping.
- Press remaining crumb mixture into prepared pan. Bake for 10 minutes, then remove from the oven.
- In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth.
- Beat in 1 egg, vanilla, and 1 tablespoon orange juice until creamy.
- Spread cheesecake filling over the baked crust.
- Dollop cooled cranberry-orange mixture over the cheesecake layer and swirl gently with a knife.
- Sprinkle reserved crumb mixture evenly over the top.
- Bake for 35-40 minutes, until topping is golden and center is just set. Tent with foil if browning too quickly.
- Cool in the pan for at least 1 hour, then chill in the fridge for 2-3 hours or overnight.
- Lift bars out with the parchment, slice into squares, and serve chilled.