Description
These Cranberry Cobbler Bars combine a tangy, sweet cranberry filling with a buttery, crumbly shortbread crust and topping. Perfectly balanced with warm cinnamon and vanilla flavors, this dessert offers a delightful texture contrast and bright fruity notes, ideal for holiday gatherings or anytime you crave a cozy, fruity treat.
Ingredients
Scale
Cranberry Layer
- 3 ½ cups fresh cranberries
- ⅔ cup sugar
- 2 tablespoons water
Crust and Topping
- 3 cups all-purpose flour
- 1 cup sugar
- ½ teaspoon salt
- ¾ 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
- ¼ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Make Cranberry Filling: In a saucepan over medium heat, combine the cranberries, sugar, and water. Simmer while stirring often until the cranberries begin to burst, the sugar dissolves, and the mixture thickens, about 8 to 10 minutes. Remove from heat and let cool to room temperature.
- Prepare Crust and Topping Dough: In a large bowl, mix the flour, sugar, and salt. Pour in the melted butter and stir until a shortbread-like dough forms. Use your hands if needed to bring it together. Press half of this dough evenly into the bottom of the prepared baking dish.
- Make the Filling Mixture: In a separate bowl, whisk the eggs, half and half, brown sugar, vanilla extract, cinnamon, salt, and cornstarch until smooth. Gently fold in the cooled cranberry filling to combine.
- Assemble and Bake: Pour the cranberry egg mixture evenly over the crust in the baking dish. Crumble the remaining dough over the top. Bake for 45 to 50 minutes, until the bars are set and no longer jiggly in the center.
- Cool Completely: Remove from the oven and allow to cool completely, ideally for about one hour or overnight, to ensure clean slicing. Then cut into 16 to 20 squares and serve.
Notes
- Be sure to let the cranberry filling cool before mixing into the egg mixture to prevent curdling.
- Cooling the bars completely before slicing helps them hold together better.
- You can store these bars in an airtight container in the refrigerator for up to 5 days.
- For a vegan variation, substitute eggs and butter with plant-based alternatives and adjust ingredients accordingly.
Nutrition
- Serving Size: 1 bar (assuming 20 bars per batch)
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
