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!
Why You’ll Love This Recipe
If you have leftover cranberries from Christmas, this is the perfect recipe for you! These Lemon Cranberry Crumb Bars are made with a shortbread crust, fresh cranberries and lemon, a crumble topping, and a sweet glaze!
These simple bars are naturally eggless, so there’s no eggs needed! 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!
If you have extra cranberries from the holidays you can always freeze them. But I would suggest making these Lemon Cranberry Crumb Bars instead!
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!
How to make Lemon Cranberry Crumb Bars
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.
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.
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.
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!
What if I don’t have lemon?
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.
Can I use another fruit besides cranberries?
Yes! If it’s not cranberry season and you’re craving these bars, you can use blueberries, raspberries or blackberries in place of cranberries.
Can the cranberries (or fruit) be fresh or frozen?
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!
Can I make these Lemon Cranberry Crumb Bars ahead of time?
Yes, you can make them a day in advance! Just be sure to store in a cool dry place.
Ingredients I used to make this recipe for Lemon Cranberry Crumb Bars
O Organics Fresh Cranberries
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Lemon Cranberry Crumb BarsDifficulty: Easy
Simple Lemon Cranberry Crumb Bars make a great holiday treat!
- Crust & Topping
191 grams (1 1/2 cups) organic all purpose flour
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed light brown sugar
1 teaspoon organic cinnamon
3/4 cup (170 grams) organic salted butter, melted
8 ounces organic cranberries (fresh or frozen)
170 grams (3/4 cup) organic cane sugar
1 organic lemon
2 teaspoons organic cornstarch
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons organic lemon juice
- 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 1/2 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.
- High Altitude – Bake the crust at 350°F for 12 minutes. Fill and add topping per the instructions, then bake again for 25 to 28 minutes, or until the topping is golden brown and dry.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!