Cranberry Cobbler Bars.
Hellllo cranberry cobbler bars!
This is the most perfect holiday dessert that you can make ahead of time. It’s also perfect if you’re not into pumpkin!
And… it’s sort of hot pink and pretty?!
We’re continuing our Thanksgiving series today with this not-so-traditional dessert. I know that I promised you classics this week. But the truth is that I already have a really great pumpkin pie on here. I have another pumpkin mousse version coming soon. But today, I wanted to share something that you can prepare a day or two ahead of time to make the entire process easier.
If you have a copy of The Pretty Dish, then you’ll probably recognize this recipe as a riff on the blueberry peach cobbler bars!
The bars are RIDICULOUSLY good. They start with a shortbread crust. Then there’s a fruity filling finished with a crumbly topping.
Oh my heavens. Love.
So! I made this filling cranberry sauce-ish. I wanted it to be able to hold up inside the bars. You do need to cook the cranberry mixture here so it’s slightly more high maintenance than the original bars. But it’s worth it. Plus, you can make that ahead of time if you want.
The great news is that if you make your own whole berry cranberry sauce, you should be able to use that too! These are a great treat if you’re trying to get rid of cranberry sauce leftovers.
And I’ll tell you a little secret… if you just want to buy a can of whole berry cranberry sauce (not the jelly!) – it will work too.
Everyone always freaks over these bars!
I have a strawberry version here on the blog and they are just so easy, so delicious and such a hit. You can truly use almost any fruit you love. The cranberry just adds such a wonderful seasonal flavor. Sweet and tart, which is the perfect complement to the buttery shortbread crust and crumble.
Make them ahead! Leftovers are delish. And everyone can take a bar home. YUM.
Cranberry Cobbler Bars
Cranberry Cobbler Bars
- 3 ½ cups fresh cranberries
- ⅔ cup sugar
- 2 tablespoons water
crust and topping
- 3 cups all-purpose flour
- 1 cups sugar
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 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
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Make the cranberry filling first. Heat the cranberries, sugar and water together in a saucepan over medium heat. Simmer, stirring often, until the berries begin to burst, the sugar melts and the mixture thickens, about 8 to 10 minutes. Remove the heat and let cool to room temperature.
- For the crust and topping: Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the dish.
- For the filling: In another bowl, whisk together the eggs, half and half, sugar, vanilla, cinnamon, salt and cornstarch. Gently fold in in the cranberry filling.
- Pour the mixture over top of the crust. Crumble the rest of the dough over top of the cranberry mixture. Bake for 45 to 50 minutes, until the bars are set and no long jiggly. Cool completely (thi is important! You can even cool overnight.) before slicing into squares!
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19 Comments on “Cranberry Cobbler Bars.”
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Pretty dish! Hope that I can successfully make it!
Kitchen Utensils Review
Can you substitute a can of whole cranberry sauce for the fresh cranberry mixture?
WOOOW…! It’s Really my dream dessert I must say. I always order cake for birthday from this site .
Have not made any other versions of this, but this is the BEST! The tartness of the cranberries is just the most perfect version. We are all very happy over here! Seriously great for company/ Thanksgiving but I will happily snack on these for no occasion at all.
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These are fantastic! My son and I really like them. I never realized how good cranberries would be in this type of dessert. Just made another batch. They store well and taste even better on days 2 and 3.
These look great! If you’re using leftover cranberry sauce to make these, how many cups should you use?
What is half and half? Can you use frozen cranberries? Thank you!
Half & half can be found with non dairy liquid coffee creamer, ts half whole milk & half heavy cream
Hi! I’m making this and the topping is really crumbly. Is that okay?
yes the topping will be very crumbly, you just sprinkle it on. see my 5th photo down in the post.
These bars look and smell wonderful !
Just cooling them now – wanted to check if I need to put these in the refrigerator ?
I made these for thanksgiving and they were delicious! I subbed gluten free flour and it worked perfectly. Highly recommend this recipe!!
So glad you mentioned the gluten free flour as I want to make it and hubby is gluten intolerant
This was an amazing dessert for Thanksgiving! Making it again for a Christmas get together but attempting to make half batch, fingers crossed it comes out just as good. Only complaint was topping was way too dry, may add extra butter to top crust.
These look great! Yum…
thanks for sharing…
Can Splenda be used in place of sugar or can sugar be reduced?
This recipe is amazing. After making it once I adjusted the recipe to suit my taste more when making it the 2nd (and 3rd etc. !) time, by changing the brown sugar in the filling to white sugar and reducing it to 2/3 c. I think it tastes brighter this way, and was slightly too sweet with the higher amount. However the recipe is great as stated and I make it often here in the tropics, no thanksgiving required! 5 stars.