Cranberry bars in a 9×13 pan use a buttery crumb dough of 3 cups flour, 1 cup sugar, 1 cup butter and 1 egg for both the crust and the topping, with a filling of a 12-ounce bag of fresh cranberries cooked with sugar and orange. Bake at 375°F for 40 to 45 minutes and cut into 2 dozen tart-sweet bars.
They are a Thanksgiving and Christmas favorite, and a good use for a bag of fresh cranberries.
Why a 9×13 Pan Is Right for Cranberry Crumb Bars
One batch of crumb dough covers the bottom of a 9×13 in a firm, 1/3-inch shortbread layer, with about a third left for the topping. One bag of cranberries cooks down to roughly 2 cups of thick filling, which spreads to a thin, jammy layer. That balance gives a crisp base, a tart middle and a crunchy top in every bar.
Ingredients for 9×13 Cranberry Bars
Cranberry Filling
- 1 bag (12 ounces) fresh or frozen cranberries (about 3 cups)
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
Crust and Crumb Topping
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup old-fashioned oats (for the topping, optional)
How to Make Cranberry Bars in a 9×13 Pan
- Cook the filling. In a saucepan, stir the cranberries, sugar, orange juice, cornstarch and zest over medium heat. Simmer 8 to 10 minutes, stirring, until most berries have popped and the mixture is thick and glossy. Cool 15 minutes.
- Heat the oven to 375°F and grease a 9×13 pan or line it with parchment.
- Make the crumb dough. Whisk the flour, sugar, baking powder, salt and cinnamon. Cut in the cold butter with a pastry blender or your fingers until it looks like coarse crumbs, then mix in the egg and vanilla. It will be crumbly.
- Press the crust. Press about two-thirds of the crumbs firmly into the pan.
- Add the filling and spread it evenly to within 1/4 inch of the edges.
- Top. Stir the oats into the remaining crumbs and scatter them over the filling.
- Bake 40 to 45 minutes, until the top is light golden and the filling bubbles at the edges.
- Cool completely, about 2 hours, before cutting.
Cook and Prep Times
- Prep: 25 minutes
- Bake: 40 to 45 minutes at 375°F
- Cool: 2 hours
- Makes: about 2 dozen bars
Using Leftover Cranberry Sauce
You can skip cooking the filling and use 2 cups of leftover whole-berry cranberry sauce instead. If it is very loose, stir in 1 tablespoon of cornstarch first so the bars do not turn soggy.
Changing the Pan Size
For an 8×8 pan, halve the crumb dough (it still needs the whole egg; reduce the butter to 1/2 cup and flour to 1 1/2 cups) and use half a bag of cranberries. Bake at 375°F for 30 to 35 minutes.
Storage
Keep the bars covered at room temperature for 2 days, or in the refrigerator for up to 5 days. They freeze well for up to 3 months.
Frequently Asked Questions
Can I use dried cranberries?
Not for the filling. Dried cranberries do not break down into a jammy layer. Use fresh or frozen berries.
Can I add white chocolate?
Yes. Sprinkle 1/2 cup of white chocolate chips over the filling before the crumb topping, or drizzle melted white chocolate over the cooled bars.
Are cranberry bars very tart?
They are tart-sweet. For a sweeter filling, increase the sugar in it to 1 cup.
For more holiday baking in this pan, see our pumpkin pie bars in a 9×13 pan.
Related
- Quick 30 Minute Chicken Marinade Recipe for Juicy Flavor
- Italian Fennel Taralli Recipe Perfect for Holiday Parties
- Easy Chicken Marinade Recipe for Beginners: Simple & Flavorful