Cranberry-Pear Crumble Bars Recipe (2024)

I usually don’t bother to note here, or right reviews for things I’ve bought, however, I had to here because this is AMAZING! It’s great to see everyone adapting it and making it “theirs.” It’s perfect as written but, it’s very versatile and will work well with just about any fruit filling. Even, dare I say it? Canned fillings. Doubling the filling and spreading the filling can make a larger dessert. I works great in a large tart pan with removal sides. Thank you Yossy for this winner!

This recipe will easily fill a 9x13” pan — reserve a little less (1.5 - 2 cups) of crust mixture for topping, either way. Also great with other fruit: rhubarb and raspberry (when garden is overflowing with these!) add 1/4 c more sugar for rhubarb, and a 1/2 t of cornstarch mixed with a little of the hot fruit juice.

Followed the instructions almost exactly (left out the OJ) and it was delicious. Amazing with whipped cream or vanilla ice cream. Next time, I'll make more filling and use a bigger pan, as others have done - the crust on the bottom was too thick, making it harder to eat and overwhelming the thin layer of filling. Excited to make this again for the holidays

Half the sugar in the filling and two tablespoons less sugar in the crust works very well.

Should be done in a 9x13 pan

wonder if I used frozen cranberries, how to adjust the recipe?

I made this recipe as it was given with the exception of adding toasted almonds to the flour mixture. I’m definitely saving it because it’s simple and easy to make and also very delicious. If I made any changes I would cut back on the sugar but if you serve these bars with unsweetened whipped cream that might also help tame the sweetness. I found that my oven required 5 more minutes of baking than the recipe calls for.

This recipe is a great template for any crumble bar. I used what was in my pantry. I made this with apples, cranberries and orange zest and juice. I didn’t have almond extract so I used orgeat syrup (almond and orange). Delish! I look forward to using stone fruit and other interesting fruit combinations. I greased the baking pan instead of using parchment and the cookies were easy to remove from the pan. Next time I will build a deeper base and press the topping more firmly into the fruit.

Made this for one my husband's mountain rescue team camping trips. It was a huge hit. It traveled well and stayed fresh next day. The crumble is sweet and the fruit was tart. Perfect combo. I made the recipe as written.

This is delicious. I followed the recipe exactly and used a 9x9 pan. The proportions were fine. But, next time I might use the bigger pan. A bag of fresh cranberries is 3 cups. This recipe calls for 2 cups. After dumping the mushy ones, you have leftover cranberries. What are you going to do? Throw them out? If you add them in, you might add in another pear or two to balance the flavors. And now you have too much filling for the 9x9 and need the bigger pan.

I made these for a thanksgiving dessert. The adults all liked them. I would make again, but cut back on the butter.

I let the entire pan cool completely before cutting into squares and then stored the squares in containers in the fridge & they kept fine. Used an 11 x 7 pan since I didn't have a 9 x 9 without any other alterations and that worked fine too! The parchment paper is an essential step. Delicious with tea for breakfast!

Definitely make more filling (I did this by doubling pears). Worked great in a deep dish pie plate. Still a little on the sweet side for my personal taste, will slightly cut sugar in crust next time.

These are incredibly tasty and delicious. The 9" pan is fine; I wouldn't want these bars thinner. I added toasted chopped almonds and chopped candied ginger to the topping, but otherwise left the recipe the same. The ginger, orange, and vanilla and almond extract give these a ton of flavor; the butter gives it tenderness; and the almond flour and oats give it just a hint of moral fiber. Even better on Day 2.

I just added them frozen and it worked fine

A little too sweet for me but ok

Swapped cranberries with raspberries with success!

added corse chopped pecans to the crust

We used up Asiatic pears from our homestead. Delicious combined with frozen cranberries we had in freezer. Used oat flour in place of almond because it was handy. Delicious treat. I will cut back on sugar next time but it wasn’t overwhelming as written. A plus!

I took the advice of increasing the cranberries and pears but not the sugar. I just used the whole bag of cranberries and three good sized pears. A 9 x 13 pan also made for a more shallow base but there was plenty of topping to balance it out. These are delicious and will definitely add this to the rotation. Yum!

The crumble up top never browned for me. This recipe was unfortunately a bust.

Cooked this only ok too much topping / filling to fruit. Better to just make a crisp

Fabulous recipe! Used: 1/4c white sugar, 1/8tsp ginger powder, no almond extract in cranberry/pear mix3/4c brown sugar, 1/4tsp cardamom in crumble mixMade in 9x9 with parchment over-hanging edges. Pat down layers firmly. Baked 12m, then 23m.Cool entirely in pan, cut, then lift out. Bars hold together (just barely). Delish!

These were fantastic!!! I made 2 adjustments to these bars. I needed to make these Gluten Free, so I swapped the all purpose flour for Bobs Red Mill one to one. I subbed almond extract for vanilla. I did use the recommended pan size and had enough to make two large ramikins on the side. Really these were just delish!

Use 7x 11 or 9x 13 pan

Beautiful thing. Cold or warm. With ice cream or not. Just beautiful. I’ve adapted it and used the same recipe with different plums and blueberries and it was amazing.

These are fabulous. I spread out in a slightly larger pan and reduced the sugar, per the suggestion of others. It’s pretty crumbly so I wrapped the slices in waxed paper for transport.

I made this with Red Mill 1:1 gluten free flour (with a friend in mind) and it turned out well! I’m excited to try it with all purpose and with variations on the fruit next time.Per some other commenters, I: used a 9x13 pan, used the full cranberry sack and so upped the pears by one, cut the sugar in the crust by 1/4 cup, accidentally used a tsp of almond extract instead of 1/2 (turned out well!) Mostly just wanted to note that this recipe works well with gluten free flour.

I have 2 family members with severe tree nut allergies. What can I swap out for the almond flour ?

Made per recipe in a 9X9 pan, and with the addition of parchment paper the finished product was closer to 8X8. I cut half of them in 2X2 inch squares before I realized they might be awkward to eat, so cut the remaining ones in 2X1.5 inch rectangles. (The extra little edges were a good snack.) I used a chef’s knife that had the heft to cut through the crust without mangling it. The 9x9 pan made the right ratio of crust to filling to crumb topping.