Cranberry Crumb Bars

These tart yet sweet cranberry crumb bars are a perfect addition to your Thanksgiving day feast. Cranberries have been ridiculously cheap for the upcoming holiday and I couldn’t pass up these tart red berries. I won’t go into exactly how many bags I bought 🙂 , but my freezer and refrigerator is well stocked. For this recipe you can use fresh or frozen cranberries. If you use frozen, don’t worry about thawing, just throw them into the pan and bake! This recipe uses almond meal which if you cannot find in your local grocery store, you can easily make your own. Just throw some almonds in a food processor and pulse until ground. Be careful not to pulse too much or you will end up with almond butter! This was the first time I had used almond meal in a recipe. It is commonly used as an alternative to wheat flour for low carb, gluten-free or no-grain diets. I could not find any in my local grocery store so I ended up making my own. The almond meal gives these cranberry bars a nice nutty flavor and an extra boost of protein. Give these crumb bars a try for a wonderful breakfast, snack, or non traditional Thanksgiving dessert.

Cranberry Crumb Bars

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


  1. Preheat the oven to 375 degrees F. Butter a 9×13 inch pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Spray with nonstick spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together 1 cup sugar, flour, almond flour, salt and baking powder. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Mix in the egg until it all comes together. Pat half of the dough into the prepared pan. Place reserved half aside.
  3. In another bowl, stir together 2/3 cup sugar, cornstarch, vanilla, and orange juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
  4. Add 1/4 teaspoon 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 on wire rack then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.

Source: Good Life Eats

21 Responses to “Cranberry Crumb Bars”

  1. #
    Annie's Dish — November 20, 2010 @ 8:21 am

    I love this kind of cookie! Just the right balance between tart and sweet.

  2. #
    happywhennothungry — November 20, 2010 @ 10:20 am

    These look delicious and so perfect for Thanksgiving. Thanks for sharing 🙂

  3. #
    Angela Duffy — November 20, 2010 @ 2:00 pm

    I love displaying different dessert bars for the holiday meals. I can’t wait to make these next week. Thanks for sharing!!

  4. #
    Lindsey at Burn Me Not — November 20, 2010 @ 2:19 pm

    These crumb bars look amazing! What a great holiday treat. 🙂

  5. #
    beth — November 20, 2010 @ 8:24 pm

    mmm, they look delicious! im all about cranberries right now, i might have to make these for the peeps at work!

  6. #
    vgambrell — November 20, 2010 @ 9:56 pm

    Can I use pecan meal?

    • Christina replied: — November 20th, 2010 @ 10:11 pm

      Yes, you can substitute pecan meal for the almond. You can use many of the nut meals interchangeably, the only thing that would change would be a slight taste difference. If you are making your own pecan meal, be careful, the pecans are a bit oiler than almond meal so it is very easy to over pulse them and turn it into nut butter. I would suggest freezing the pecans first before grinding them into meal. If you try this recipe with the pecan meal, let me know how they turn out! 🙂

  7. #
    Jenn L @ Peas and Crayons — November 20, 2010 @ 10:27 pm

    Def bookmarked this recipe! I make a cranberry spread for leftover sandwiches and now I have an awesome cranberry bar recipe for the rest of the berries! yay! Thanks!


  8. #
    Suzanne — November 21, 2010 @ 2:44 pm

    yum. thanks for this recipe, I’ve been wanting to make something like this for the holiday’s!

  9. #
    Lisa — November 21, 2010 @ 4:53 pm

    I am allergic to almonds. Can I just replace the almond meal with an extra 1/2 cup flour?

    • Christina replied: — November 21st, 2010 @ 5:33 pm

      You can replace it with an equal amount of regular all-purpose flour or you could use ground oatmeal (just put the oatmeal in the food processor like you would the almonds). Let me know how they turn out! 🙂

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  11. #
    the urban baker — November 23, 2010 @ 9:56 am

    i adore cranberries and i love crumb bars. i am putting these on my “to do” list!

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  14. #
    Kim — November 29, 2010 @ 5:29 pm

    Christina – Thank you so much for this post! I downplayed the events of Thanksgiving morning at our house, but what really happened was we entirely forgot to plan making a breakfast for ourselves. I just happened to come across this post… then I realized we had a spare bag of cranberries… and tangerines from the yard…

    And can you believe we also had a bag of almond meal sitting around?! We actually bought some to make French macarons. (Stay tuned to see how THAT turns out.) So really, we were MEANT to make these on Thursday morning.

    THANK YOU!!! 🙂


    P.S. Hope you had a lovely Thanksgiving, too!

  15. #
    avk — July 5, 2011 @ 1:50 pm

    little trick: put the dough in the freezer for 30 minutes, and use large grader to make crumbles on top.

    • Christina replied: — July 13th, 2011 @ 9:58 am

      Great tip! Thanks so much! I will have to try it next time I make these bars. 🙂

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