Cranberry Tangerine Crumb Bars | A Thanksgiving Treat

We’re thankful that November always brings to Southern California a crisp, brisk, yet sunny type of weather that’s absolutely idyllic for growing tangerines. In fact, our two trees are right at the peak of their season.  

November RGB Tangerines
A perfect autumn snack.

Thanksgiving morning found us sleeping in, takin’ it easy and lounging around our sun-bathed house. While Mr. RGBistro worked on a crossword puzzle, I perused my Twitter feed and happened across Marla’s Thanksgiving round-up post. In it, I found a promising recipe for a cranberry and orange crumble.

Tweaking it slightly to incorporate the plethora of RGB tangerines and my mom’s batch of Saigon cinnamon, we made a batch to snack on throughout the day. A sublime combination of sweet and tart, it was the perfect fuel for our marathon day of Thanksgiving prep work.

Cranberry Tangerine Crumb Bars


How did you prepare for the big feast?


Cranberry Tangerine Crumb Bars


~ Makes 15 ~


~ Ingredients ~

  • 3 tangerines
  • 1 tablespoon unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 ½ cups all-purpose flour
  • ½ cup almond meal (ground almond)
  • 1 cup cold unsalted butter (2 sticks)
  • 1 large egg
  • ¼ teaspoon Saigon cinnamon
  • 3 tablespoons orange tangerine juice
  • 4 cups 1-12 oz. package fresh cranberries (3 cups)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch


~ Preparation ~

Preparation Time: 1 hour 30 minutes

  1. Preheat oven to 375˚F. Melt 1 tablespoon butter in a small prep bowl in microwave. Using brush, butter the bottom and sides of a 9 x 13 inch glass pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Spray with nonstick spray. Butter the top of the parchment paper.
  2. Zest tangerines; set zest aside. Juice tangerines; reserve 3 tablespoons juice.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together 1 cup sugar, tangerine zest, flour, almond meal, salt and baking powder. Cube each stick of butter into 16 pieces and add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Mix in the egg until it all comes together. Pat half of the dough into the prepared pan. Place reserved half aside.
  4. In another bowl, stir together 2/3 cup sugar, cornstarch, vanilla, and tangerine juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.
  5. Add ¼ teaspoon cinnamon to the remaining dough, then crumble dough over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely on wire rack, then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.

Nutrition content per serving: 285 calories, 40g carbs, 2.5g protein, 13g fat, 1g fiber

Cost per serving: $0.46- $0.51

Source: All Recipes > Smitten Kitchen > Sticky Gooey Creamy Chewy > Good Life Eats > Sweet Peas Kitchen. Contextually modified as noted by Rustic Garden Bistro.


  1. says

    I am so happy that my list was helpful to you & you came up with these awesome bars! The tangerine was a great idea & it does pair perfectly with the cranberries. Sounds like you’ll be making another batch soon!! xo

  2. says

    These look fantastic Kim – perfect for the holidays and love that you used Tangerines! Preparing for the holidays is always busy as we host – lots of directing cooks in my kitchen as well as orchestrating the designing of our table – so much fun!

  3. says

    These look sensational, especially with homegrown tangerines! We were guests rather than hosts for Thanksgiving, but everyone contributed something to the meal. Michael was in charge of the turkey, while I made a few tapas for the family to nibble on early in the afternoon–nothing too big but enough to keep everyone from gorging.

  4. says

    These tangerines are certainly one of the great benefits of living your part of the country. These do look mighty good. I am all about the crumbly part! :) As far as the holiday prep, I was not much help this year, but I did make 2 pies!

  5. says

    No big feast for us this year. We were cruising with my parents in the Caribbean. These look fantastic. I’ll have to bookmark the recipe because our tangerines don’t come in until Feb/March.