cranberry crumble bars


If I could only eat one dessert for the rest of my life, my instincts tell me that I’d choose a good crumb bar over chocolate or ice cream every time. To me, a crumb bar is easy and comfortable, broken in like my beloved black slippers. A good crumb bar (with the ideal ratio of crust and crumbs to filling) always satisfies and in the case of these cranberry crumble bars, leaves you wanting more.

Cranberry Crumble BarsThese buttery beauties are irresistible down to the last crumb. A splash of sweet Amaretto tempers the tart demeanor of the fresh cranberries, resulting in a balanced sweet-tart filling (or you can substitute leftover cranberry sauce – I can’t imagine a better use for it!).

This month marks a milestone anniversary, the fifth of this site! Tutti Dolci exists today for the love of baking and the love of sharing with others. A thousand thanks for reading and baking along with me, and here’s to the next five years!

Cranberry Crumble Bars


Cranberry Crumble Bars

  • Yield: 12 bars 1x



Crust & Crumbs

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 1/4 tsp almond extract


  • 2 cups fresh cranberries
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • pinch of cloves
  • 3 Tbsp Amaretto
  • 2 Tbsp water
  • 1 tsp arrowroot starch


  1. Preheat oven to 375Ā°F and line an 8-inch square baking pan with parchment paper. Whisk together flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Sprinkle butter over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Fold in egg and almond extract until combined. Reserve 1 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared baking pan. Bake crust for 11 to 12 minutes, until lightly golden and set. Transfer to a wire rack and cool for 10 minutes.
  2. For the filling, combine cranberries, sugar, salt, cinnamon, cloves, Amaretto, and water in a heavy saucepan over medium high heat. Bring to a boil, stirring constantly, until cranberries begin to split open. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add arrowroot starch and cook until thickened, about two minutes. Remove pan from heat and spread filling in an even layer over cooled crust.
  3. Sprinkle with remaining topping and bake for an additional 28 to 30 minutes, until golden and filling is bubbling. Cool completely in baking pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.


In lieu of making your own filling, substitute about 1 1/4 cups leftover cranberry sauce.


  • Calories: 220
  • Carbohydrates: 35
  1. These bars caught my eye this morning – they look irresistible to me, that’s for sure.
    I just happen to have some nice fresh cranberries…and I’m sure there’s a bottle of Amaretto back in the cupboard. I guess I know what I’ll be making today.
    Great recipe!

  2. First of all Happy Anniversary Laura, you have created and sustained an incredibly beautiful and delicious site. I always know I’ll find something wonderful when I click over here. These crumble bars exemplify my point, they look amazing and so perfect for the season!

  3. Cheers! Happy 5th anniversary, Laura! Your blog never fails to inspire, my friend. šŸ™‚ These Cranberry Crumble Bars are just perfect for this time of year for crumble bar lovers like us. Beautiful photography as always and thanks for sharing! xo

  4. Laura, I made these the other night…they were delicious…I stashed away cranberries when they were plentiful…and now I wish there were more….and also wish that I had saved some of these for my house! Thanks!

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