Sweet and tart cranberry crumb bars with a cinnamon shortbread crust, creamy sour cream cranberry filling, and a buttery streusel top.

Scale

For the Crust/Crumb Topping:

1 and 1/2 cups (340g) unsalted butter room temperature

1 and 1/2 cups (299g) granulated sugar

1/2 cup (106g) light brown sugar packed

4 cups (480g) all-purpose flour

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

For the Cranberry Filling:

1 and 1/4 cups (284g) sour cream room temperature

1 cup (199g) granulated sugar

1/2 cup (106g) light brown sugar packed

1/4 cup (57ml) orange juice

2 large eggs room temperature

2 Tablespoons (28g) all-purpose flour

2 Tablespoons (20g) cornstarch

2 teaspoons vanilla extract

2 teaspoons orange zest finely grated

1 teaspoon ground cinnamon

1/2 teaspoon almond extract optional

4 and 1/2 cups (450g) cranberries fresh or frozen

(Optional) For the Orange Glaze:

1/2 cup (57g) confectioners’ sugar sifted

1 Tablespoon (14ml) orange juice

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1. Preheat oven to 350°F (175°C), line a 9×13-inch pan with parchment, and beat butter and sugars until creamy.

2. Mix in flour, cinnamon, and salt; press two-thirds of dough into pan and reserve one-third for topping.

3. Whisk sour cream, sugars, orange juice, eggs, flour, cornstarch, vanilla, orange zest, cinnamon, and optional almond extract until smooth.

4. Fold in cranberries, spread filling over unbaked crust, and scatter reserved crumb dough loosely over top.

5. Bake for 50 to 60 minutes until golden and set; cool completely, then chill in refrigerator for 2 hours.

6. Whisk confectioners’ sugar and orange juice, drizzle over chilled bars, slice, and serve.

Do not thaw frozen cranberries. Chill for at least 2 hours before slicing for clean bakery cuts.