These cranberry hazelnut crumb bars are a quick, satisfying way to use pantry finds and seasonal fruit. Easy to prepare and excellent for make-ahead entertaining, they travel well and hold their texture after refrigeration. The combination of tart cranberries and nutty hazelnut meal creates a balanced flavor, while the buttery crust and crumbly topping provide a pleasing contrast to the sticky filling.
This recipe evolved from a bit of online browsing and some improvisation. With fresh cranberries on hand but no desire for a full pie, crumb bars felt like the perfect solution. Inspired by a simple recipe, I swapped almond meal for hazelnut meal, since cranberry and hazelnut pair beautifully. The result is a straightforward bar that’s tart, sweet, and richly nutty—ideal for a holiday spread or a last-minute dessert.
The bars combine a buttery, crumbly crust and topping with a bright cranberry filling. They’re easy to assemble and bake, and chilling overnight helps them set so they slice neatly. Whether you serve them at Thanksgiving, a weekend brunch, or pack them for a picnic, these bars are a crowd-pleaser.
Cranberry Hazelnut Crumb Bars
Simple to make and decadently textured, these autumnal bars are an easy alternative to pie or tart. The recipe is adapted from a classic crumb-bar method.
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 adds a nice flavor) -
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 pieces to create a sling for easy removal.
-
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 or fork until the mixture resembles coarse crumbs, with butter pieces no larger than small peas. Add the beaten egg and mix just until the dough starts to clump; it will remain crumbly.
-
Press half of the crumb mixture firmly into the bottom of the prepared pan. Stir the ground cinnamon into the remaining crumbs and set aside.
-
In a separate bowl, combine the cranberries, 100 g sugar, orange juice, cornstarch, and vanilla. Spread this filling evenly over the pressed crust. Scatter the reserved crumb mixture over the top in clumps, using your fingers to distribute it.
-
Bake for about 50 minutes, until the topping is golden and pockets of cranberry filling are bubbling through.
-
Cool the bars in the pan to room temperature, then cover and refrigerate overnight or until fully chilled. Use the parchment sling to lift the bars from the pan and cut into 12–16 squares before serving.