The very first time I made these Cranberry Cinnamon Crumble Pie Bars, my entire kitchen filled with the warm, cozy smell of cinnamon and bubbling cranberries, and I instantly knew this was going to be a holiday favorite. I had been craving something festive but not overly complicated, and the idea of layering a creamy filling between two blankets of cinnamon crumble just felt right. When I finally tasted that first square—soft, tart, creamy, and sweet all at once—I felt like I’d baked the season itself into one perfect bite.
Why You’ll Love This Recipe
You’re going to love these Cranberry Cinnamon Crumble Pie Bars because they strike that magical balance between homey and sophisticated. They look impressive on a dessert tray, but they come together with simple, familiar ingredients that you probably already have in your pantry. You get the comforting warmth of cinnamon, the bright zing of cranberries, and this silky, luscious filling that tastes like a shortcut version of pie and cheesecake combined. And best of all—you can slice them into tidy squares, making them perfect for holiday gifting, parties, or just treating yourself.
Ingredients
Crust & Crumble Topping
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Creamy Filling
- 1 (14 oz) can sweetened condensed milk
- 4 oz cream cheese, softened
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Cranberry Layer
- 2 cups fresh or frozen cranberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
After building this recipe many times, I’ve found these ingredient ratios to be perfect. The oats and flour make the crumble sturdy enough to hold the bars together but still soft enough to melt in your mouth. If you don’t have old-fashioned oats, quick oats work in a pinch, though you’ll get a slightly softer texture. You can also swap the sweetened condensed milk for evaporated milk mixed with sugar, but trust me—condensed milk gives the filling its signature lusciousness. Frozen cranberries work beautifully too; just don’t thaw them before using.
Equipment Needed
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Rubber spatula
- Hand mixer or stand mixer
- Measuring cups and spoons
I like using an 8×8-inch pan because it gives the bars the perfect thickness—tall enough to feel indulgent but still easy to cut. Parchment paper makes lifting them out so simple; don’t skip it unless you want to fight with the pan later. A hand mixer works just fine for the filling, but if all you have is a whisk, you can make it work with a little extra arm strength. I also recommend using glass or light-colored metal pans; darker pans tend to brown the edges faster than the center.
Step-by-Step Instructions
When I start this recipe, the very first thing I do is line my pan with parchment, leaving a little overhang on the sides like “handles.” I’ve baked without parchment before, and trust me—trying to remove sticky crumble bars from an unlined pan is a lesson you only need to learn once. After prepping the pan, I preheat the oven to 350°F, because a properly heated oven ensures both the crust and crumble bake evenly. Then I whisk together the flour, oats, brown sugar, cinnamon, and salt until everything looks evenly mixed and cozy.(See the next page below to continue…)