These cranberry hazelnut crumb bars are the kind of easy dessert that comes together when you want something special without committing to a full pie, tart, or layer cake. They are simple, buttery, bright with fresh cranberries, and finished with a tender crumb topping made even better by the nutty flavor of hazelnut meal. If you need a make-ahead cranberry dessert that travels well, slices neatly, and tastes like fall, this recipe is a wonderful choice.
The idea started with a handful of fresh cranberries waiting in the refrigerator and a desire to turn them into something quick and satisfying. Cranberry crumb bars immediately came to mind because they deliver all the cozy flavor of a fruit dessert with far less effort than rolling pastry or assembling a more elaborate bake. A straightforward crumb bar recipe provided the inspiration, and hazelnut meal became the natural addition. Cranberries and hazelnuts are a beautiful pairing: the cranberries bring a sharp, juicy tartness, while the hazelnuts add warmth, depth, and a lightly toasted flavor that makes the crust and topping feel extra rich.
What makes these cranberry hazelnut bars so appealing is their balance. The filling is tangy and slightly jammy, with orange juice and vanilla adding brightness and roundness. The crust and topping are sweet, buttery, and crumbly, with just enough structure to hold the bars together once chilled. Each bite has contrast: a crisp edge, a tender crumb, a sticky cranberry center, and a gentle nuttiness from the hazelnuts.
These bars are especially useful for holidays and gatherings because they can be baked ahead of time. In fact, chilling them thoroughly makes them easier to cut into clean squares. They are also sturdy enough to pack and transport, which makes them a practical option for Thanksgiving, Friendsgiving, potlucks, or any fall and winter dessert table. Serve them as they are, or add them to a platter alongside cookies, cakes, and other seasonal sweets.
Cranberry Hazelnut Crumb Bars
Simple to make and decadent to eat, these cranberry hazelnut crumb bars are an easy alternative to pie or tart. They combine a buttery hazelnut crumb crust with a bright cranberry filling for a dessert that is tart, sweet, and perfect for autumn baking.
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
(blood orange juice works well) -
100
g
granulated sugar -
2
tsp
cornstarch -
1/2
tsp
vanilla extract
Instructions
-
Preheat the oven to 375°F.
-
Line an 8-inch square baking pan with parchment paper. For easy removal, use two overlapping rectangles of parchment to create a sling that extends over the sides of the pan.
-
In a large bowl, whisk together the flour, 100 g sugar, hazelnut meal, baking powder, and salt. Cut in the cold butter with a pastry blender until the mixture resembles coarse meal. The texture does not need to be perfectly even, but the largest pieces of butter should be no bigger than small peas. Drizzle in the beaten egg and continue mixing until the dough begins to clump. It will still look crumbly, which is exactly what you want for crumb bars.
-
Press half of the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Stir the ground cinnamon into the remaining crumb mixture and set it aside for the topping.
-
In a large bowl, combine the fresh cranberries, 100 g sugar, orange juice, cornstarch, and vanilla extract. Spread the cranberry filling evenly over the crust. Scatter the reserved crumb mixture over the fruit, using your fingers to distribute it in small and medium clumps.
-
Bake the cranberry hazelnut crumb bars for 50 minutes, or until the topping is golden and small pockets of bubbling cranberry filling are visible through the crumbs.
-
Let the bars cool completely to room temperature in the pan. Cover and refrigerate overnight, or until thoroughly chilled. Once cold, lift the bars out using the parchment sling, transfer them to a cutting board, and cut into 12 or 16 pieces.