Description
These Cranberry Cobbler Bars combine a tangy homemade cranberry filling with a buttery shortbread crust and crumbly topping for a deliciously festive dessert. The bars are baked to golden perfection and perfect for holiday gatherings or anytime you want a sweet treat bursting with cranberry flavor.
Ingredients
Units
Scale
Cranberry Layer
- 3 1/2 cups fresh cranberries
- 2/3 cup sugar
- 2 tablespoons water
Crust and Topping
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
Filling
- 3 large eggs
- 1/3 cup half and half
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Make Cranberry Filling: In a medium saucepan over medium heat, combine the fresh cranberries, sugar, and water. Simmer the mixture, stirring frequently, until the cranberries burst, the sugar completely dissolves, and the mixture thickens, about 8 to 10 minutes. Remove from heat and allow it to cool to room temperature.
- Prepare Crust and Topping Dough: In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Pour in the melted unsalted butter and mix until a shortbread-like dough forms. You may need to use your hands to thoroughly bring the dough together. Press half of the dough evenly into the bottom of your prepared baking dish to form the crust.
- Make Filling Mixture: In another bowl, whisk together the eggs, half and half, brown sugar, vanilla extract, cornstarch, cinnamon, and a pinch of salt until smooth. Gently fold the cooled cranberry filling into this mixture until combined.
- Assemble and Bake: Pour the cranberry filling mixture over the crust in the baking dish. Crumble the remaining dough evenly over the top of the filling. Bake in the preheated oven for 45 to 50 minutes, or until the bars are set and no longer jiggly in the center.
- Cool and Serve: Allow the bars to cool completely in the pan, which may take about 1 hour. Cooling fully (or even overnight) is important to ensure clean slices when cutting. Once cooled, cut into 16 to 20 bars and serve.
Notes
- Cooling the bars completely before slicing ensures clean, neat pieces.
- You can substitute fresh cranberries with frozen if fresh are unavailable; thaw before cooking.
- For a dairy-free option, replace half and half and butter with plant-based alternatives.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars freeze well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 bar (assuming 20 servings)
- Calories: 230
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
