Save to Pinterest Rich, spiced gingerbread bars layered with a buttery crumble and finished with a tangy lemon glaze are a festive treat perfect for any season. Each bite combines warmth and a hint of citrus for a delightful dessert experience.
The first time I baked these gingerbread crumble bars, my kitchen filled with the inviting scent of spices and fresh lemon. The layering of crumble and the sweet-tart glaze quickly made them a family favorite during holidays and weekend gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Light brown sugar, packed: 1 cup (200 g)
- Ground ginger: 2 tsp
- Ground cinnamon: 1 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter, melted: 3/4 cup (170 g)
- Unsulphured molasses: 1/3 cup (80 ml)
- Large egg: 1
- Powdered sugar, sifted: 1 cup (120 g)
- Freshly squeezed lemon juice: 2 tbsp
- Finely grated lemon zest: 1 tsp
Instructions
- Prepare the pan:
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Combine wet ingredients:
- Add the melted butter, molasses, and egg. Stir until a thick, crumbly dough forms.
- Reserve crumble topping:
- Reserve 3/4 cup of the dough for the crumble topping.
- Form base:
- Press the remaining dough evenly into the prepared pan to form the base.
- Add crumble:
- Sprinkle the reserved dough over the base in small chunks to create a crumble effect.
- Bake:
- Bake for 28–32 minutes, or until the top is set and lightly golden.
- Cool:
- Allow the bars to cool completely in the pan.
- Prepare glaze:
- For the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth.
- Glaze bars:
- Drizzle the glaze over the cooled bars. Let set for at least 20 minutes before slicing into squares.
Save to Pinterest My kids love helping with the crumble topping, and it is always fun to share slices around the table with relatives. This dessert often sparks memories of cozy gatherings and laughter over cups of mulled cider.
Required Tools
You will need an 8-inch (20 cm) square baking pan, mixing bowls, whisk, rubber spatula, and parchment paper for easy removal.
Nutritional Information
Each bar contains approximately 220 calories, 8 g total fat, 36 g carbohydrates, and 2 g protein.
Notes
Add chopped crystallized ginger or toasted pecans to the crumble for extra flavor. Vegan butter makes these bars entirely dairy-free without sacrificing texture.
Save to Pinterest Enjoy these gingerbread crumble bars any time you crave a chewy, spiced treat with a bright finish. They keep well in an airtight container for several days.
Common Recipe Questions
- → Can I add nuts to these bars?
Yes, chopped toasted pecans or crystallized ginger can be mixed into the crumble topping for extra texture and flavor.
- → Is there a dairy-free option for the butter?
Substituting vegan butter works well and maintains the bars' moist and crumbly texture.
- → How long should the bars cool before glazing?
Allow the bars to cool completely in the pan before drizzling the lemon glaze to ensure it sets properly.
- → What pan size is recommended?
An 8-inch square baking pan provides the perfect thickness and even baking for the bars.
- → Can these bars be stored after baking?
Yes, they keep well in an airtight container at room temperature for up to three days.