Lemon Cranberry Crumb Bars
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These Lemon Cranberry Crumb Bars are an amazing eggless dessert! I make a shortbread crust, fill them with fresh cranberries, and top with a crumb topping and lemon glaze! This is a seasonal bake that you'll want to make as soon as fresh cranberries are in season!
If you're looking for more cranberry recipes, try my Cranberry Orange Thumbprints, Maple Cranberry Scones, or my Cranberry Orange Apple Bread.
Table of Contents
If you have fresh cranberries, then you will love these crumb bars. These Lemon Cranberry Crumb Bars are made with a shortbread crust, fresh cranberries and lemon, a crumble topping, and a sweet glaze! This organic treat is full of holiday cheer, and it's naturally eggless so you no eggs are needed.
I love that these simple cookie bars are naturally eggless. If you are baking up a storm during the holidays, you know that eggs are a hot commodity. And, have you guys noticed that eggs are in short supply right now? Not only that, but they are really expensive! So, if you don’t want to bake with eggs for these reasons, this recipe for Lemon Cranberry Crumb Bars is perfect!
And, if you haven’t checked out my new book, Effortless Eggless Baking, then check it out! My book has 100 recipes for baking without eggs. No eggs, no problem!
Why You'll Love This Recipe
Sweet & Tart: This recipe for Lemon Cranberry Crumb Bars is both sweet and tart. The combination of the tart cranberry filling with a sweet and tart lemon glaze atop buttery and sweet bars is a match made in heaven.
Eggless: This recipe is naturally eggless, meaning no eggs are needed at all! You don't even miss them in these crumb bars filled with fresh cranberries and crunchy crumb topping.
Seasonal: I love using seasonal fruits whenever possible because it makes baking even more special when you use fruits you can only get certain times of year. So, take advantage of cranberry season this year and try these easy cookie bars!
Organic: I love making my own homemade crumb bars because I can use organic ingredients. As someone who ran a bakery for over a decade, I'm here to show you how to bake with simple organic ingredients that are just as delicious as anything you'd pick up from a local bakery.
Ingredients
- Butter: I love crumb bars because I use melted butter. This makes these cookie bars easy to make with no notice at all as you don't need to wait for butter to soften. My favorite is Organic Valley Salted Butter, you can use your favorite. If you're using unsalted, just add 1/4 teaspoon of salt to the crust.
- Cane Sugar: I use organic cane sugar for lightly sweet cookie bars. Organic cane sugar is the equivalent of white granulated sugar (just the organic version). It's less processed so it has a darker color but more true flavor that is not overly sweet.
- Light Brown Sugar: I use my homemade light brown sugar, you can also use store bought, either works!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cranberries: I use fresh cranberries in the filling, you can also use frozen. You can also buy cranberry jam or preserves and use that in place of making the cranberry filling as well.
- Cornstarch: I mix in organic cornstarch into the filling, this ensures it's not too juicy and doesn't create soggy crumb bars. So, this is important and don't skip it.
- Powdered Sugar: You'll need organic powdered sugar for the glaze.
- Lemon: I use fresh lemon in the glaze for the perfect balance of sweet and tart in these cookie bars.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: This recipe is so simple, I just use a mixing bowl with a spatula to mix up the batter.
- Baking Pan: I use an 8×8-inch baking pan.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.
- 3-Quart Pot: I use a 3-quart pot to make the filling.
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Step by Step Instructions
Step 1
These simple cranberry bars with lemon start with fresh cranberries, sugar, and lemon. I make raspberry preserves on the stovetop by cooking these three simple ingredients together. Then, after it’s done cooking, I add in some cornstarch. This helps the preserves stay solid when the bars are cut, so the filling won’t run out.
Step 2
Making the crust and topping is super easy for this recipe for Lemon Cranberry Crumb Bars. Flour, cane sugar, light brown sugar, cinnamon, and melted butter are added together. A small amount is reserved for the crumb topping, and the rest is used as the crust.
The crust is pressed into the bottom of an 8 x 8-inch pan. Then it’s baked in the oven for 15 minutes so that it’s cooked before the filling is added in. Once it’s removed from the oven then it’s time to add the filling.
Step 3
The lemon cranberry filling is added on top of the crust. Then the remaining crumb topping is sprinkled on top. Then it’s baked again. Allow it to cool completely before the next step.
Step 4
The last step in this recipe is making a simple glaze with powdered sugar and lemon juice. This is drizzled on top of the bars for a sweet finish. Then, I cut these bars into 9 squares, and eat them!
FAQ's
You can substitute the lemon for orange. Or if you don’t have either, you can skip the zest in the filling and you can use water for the glaze.
Yes! If it’s not cranberry season and you’re craving these bars, you can use blueberries, raspberries or blackberries in place of cranberries.
Absolutely, you can use either fresh or frozen fruit. This works in this recipe because you are cooking it and the excess water that clings to frozen fruit is going to evaporate. Fresh and frozen fruit are not always interchangeable in recipes because frozen fruit has this excess water. But, in this case, you can use either!
Yes, you can make them a day in advance! Just be sure to store in a cool dry place.
Craving More?
Lemon Cranberry Crumb Bars
Ingredients
Crust & Topping
- 191 grams all purpose flour
- 113 grams cane sugar
- 113 grams light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 113 grams salted butter (melted)
Filling
- 226 grams cranberries fresh or frozen
- 170 grams cane sugar
- 1 organic lemon
- 2 teaspoons cornstarch
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
- To make the crust and topping: In a medium bowl, add the flour, cane sugar, light brown sugar, and cinnamon and mix together. Add in the melted butter and stir to combine completely.
- Reserve ½ cup for the topping and set aside. Using your hands, or a measuring cup, press the crust into the bottom of the pan evenly.
- Bake for 15 minutes.
- To make the filling: In a medium pot, add the cranberries, cane sugar, and zest of 1 lemon. Cook over low/medium heat until the sugar starts to melt and the cranberries burst. Continue to cook on medium until the mixture has thickened, about 5 to 10 minutes. Remove from heat and stir in the cornstarch.
- When the crust is done baking, remove from the oven. Add the cranberry filling on top. And sprinkle the remaining crumb topping on top.
- Return to the oven and bake for another 27 to 30 minutes, or until the topping looks golden brown and dry. Allow to cool in the pan completely.
- To make the glaze: In a small bowl, add the powdered sugar and lemon juice and whisk until you have a smooth glaze.
- Drizzle the glaze over the top of the bars.
- Cut into 9 bars.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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