These cranberry hazelnut crumb bars are a delightfully simple way to use up impulse-purchased ingredients. They come together quickly, travel well, and can be made ahead—perfect for a busy holiday table or a weeknight treat.
The recipe grew out of a bit of improvisation: with fresh cranberries on hand but no desire to make a pie, a cranberry crumb bar felt right. A Betty Crocker base inspired the technique, and swapping almond meal for hazelnut meal highlighted a favorite flavor pairing—cranberry and hazelnut—which adds warmth and depth to the bars.
The bars balance tart and sweet beautifully. A buttery, crumbly crust and topping frame a sticky, bright cranberry filling, creating a satisfying contrast of textures. They’re easy to assemble and bake, and they make a convenient last-minute dessert for unexpected guests.
Cranberry Hazelnut Crumb Bars
Simple to make and decadently satisfying, these autumnal bars are an easy alternative to a pie or tart. This version adapts the basic crumb-bar concept and highlights hazelnut meal for added flavor.
Dessert
cranberry, cranberry bars, cranberry crumb bars, cranberry hazelnut crumb bars, crumb bars, hazelnut
Ingredients
Crust/Topping
-
150 g
all-purpose flour -
100 g
granulated sugar -
30 g
hazelnut meal or finely ground hazelnuts -
1/2
tsp
baking powder -
1/8
tsp
salt -
1/2
cup (112 g)
cold unsalted butter -
30
g
lightly beaten egg (about 1/2 one large egg) -
pinch
ground cinnamon
Filling
-
2
heaping cups
fresh cranberries -
2
tsp
orange juice
(optional: blood orange for a sweeter, floral note) -
100
g
granulated sugar -
2
tsp
cornstarch -
1/2
tsp
vanilla extract
Instructions
-
Preheat the oven to 375°F (190°C).
-
Line an 8-inch square baking pan with parchment paper, using two overlapping rectangles to create a sling for easy removal.
-
In a large bowl, whisk the flour, 100 g sugar, hazelnut meal, baking powder, and salt. Use a pastry blender or your fingers to cut the cold butter into the dry ingredients until the mixture resembles coarse meal, with pea-sized butter pieces at most. Drizzle in the beaten egg and mix until the dough begins to clump; it will remain crumbly.
-
Press half of the crumb mixture into the bottom of the prepared pan. Stir a pinch of cinnamon into the remaining crumbs and set aside.
-
In another bowl, combine the cranberries, 100 g sugar, orange juice, cornstarch, and vanilla. Spread this filling evenly over the pressed crust, then scatter the reserved crumb mixture over the top in clumps.
-
Bake for about 50 minutes, until the topping is golden and small pockets of filling bubble through.
-
Cool the bars to room temperature in the pan, then cover and refrigerate overnight or until thoroughly chilled. Use the parchment sling to lift the slab from the pan and cut into 12 or 16 bars.