Cranberry Streusel Bars

Photography, Recipe Development, and Food Styling by Laura Kasavan

These crumb bars by Laura Kasavan of Tutti Dolci have the perfect ratio of thick browned butter crust and nutty streusel topping separated by a jammy Cranberry Filling. Learn the step-by-step guide to making these, here

5.0 from 1 reviews
Cranberry Streusel Bars
Makes 12 to 16
  • 14 tablespoons (196 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 teaspoon (4 grams) almond extract
  • 2 cups (250 grams) all-purpose flour
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup (28 grams) sliced almonds
  • 1 tablespoon (15 grams) ice water
  • Cranberry Filling (recipe follows)
  1. Preheat oven to 350°F (180°C). Line an 8-inch square metal baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium heavy-bottomed saucepan, melt butter over medium heat. Cook, stirring constantly, until butter turns a medium-brown color and has a nutty aroma, about 5 minutes.
  3. In a large bowl, whisk together browned butter, granulated sugar, brown sugar, and almond extract. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Add flour mixture to browned butter mixture, and fold in until incorporated.
  4. Place ¾ cup dough in a small bowl. Add almonds and 1 tablespoon (15 grams) ice water, stirring to combine. Refrigerate until ready to use. Press remaining dough into bottom of prepared pan.
  5. Bake until lightly golden and set, 14 to 16 minutes. Let cool on a wire rack for 15 minutes. Spoon Cranberry Filling over prepared crust, and crumble reserved ¾ cup chilled dough over filling. Bake until top is golden and filling is slightly bubbly, 36 to 40 minutes more. Let cool completely on a wire rack.
  6. Just before cutting, freeze for 15 minutes. Using excess parchment as handles, remove from pan, and cut into squares.

5.0 from 1 reviews
Cranberry Filling
Makes about 1⅓ cups
  • 2 cups (220 grams) fresh or frozen cranberries*
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons (45 grams) amaretto
  • 2 tablespoons (30 grams) water
  • ⅛ teaspoon kosher salt
  • 1 teaspoon (3 grams) arrowroot starch**
  1. In a medium heavy-bottomed saucepan, bring cranberries, sugar, amaretto, 2 tablespoons (30 grams) water, and salt to a boil over medium-high heat. Cook, stirring constantly, until cranberries begin to split open. Reduce heat to low, and simmer for 10 minutes, stirring occasionally. Add arrowroot starch, and cook until thickened, 1 to 2 minutes. Use immediately.
*If using frozen cranberries, there’s no need to thaw—simply cook as directed.

**Arrowroot starch is a natural thickener;
1 teaspoon (3 grams) cornstarch may also be used.


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  1. Sneezing recipe. I’ve made it multiple times. I’ve doubled it and baked it in a larger pan. I’ve substituted other fruits (sour cherry and rhubarb). Easy. Flexible. Delicious.


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