Cranberry crumb bars with mulling spices from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 206) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on November 11, 2024

    Another easy and surprisingly good recipe by Smitten Kitchen! I managed to get fresh cranberries in Germany and looked up the best rated baking recipes. This certainly did deliver. Everyone who tried these liked them and some were asking for the recipe. I reduced the sugar just a little bit and they turned out perfect. Would definitely make again!

  • ksg518 on December 05, 2023

    Very good! Not too sweet and very easy to make. Plus they freeze well. Be sure to allow time for them to cool before cutting.

  • Lsblackburn1 on December 14, 2019

    Yum! Tastes like pie. I was worried my crumble was too dry but it seemed to bake up well.

  • jumali on December 01, 2016

    I thought the filling was a bit tart, but everyone else liked them. Very easy to prepare.

  • texannewyorker on September 14, 2016

    Really good and got extremely positive comments from notoriously picky eaters I was hosting :)

  • thefritschkitchen on January 14, 2016

    These are my go-to's for any winter potluck party (and as we all know, there are a lot of them!). They are quick to throw together the night before. I make both the shortbread and the cranberry filling in my food processor, so it's quick and makes relatively few dishes. Plus, baking with cranberries is one of the joys of the winter season - there is nothing more beautiful. Also, in case you're wondering, they taste amazing. Never any leftovers to bring home :(

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