Blood Orange Crumble Bars – Lemon Bar Version

Blood Orange Crumble Bars are a less tangy version of lemon bars. Full of orange flavour and rest buttery. Sweet tart filling is layered into a buttery shortbread crumble dough. Hope you like this blood orange crumble bars recipe as you did like my previous recipe Date Pistachio Muffins.

Ingredients For Blood Orange Crumble Bars:-

  • One Cup – Unsalted Butter
  • Two-Third Cup – Sugar
  • One-Fourth Teaspoon – Salt
  • One Teaspoon – Vanilla Extract
  • Two Cups – All-Purpose Flour


  • One Cup – Blood Orange Jam
  • One Cup – Confectioners Sugar
  • One Teaspoon – Vanilla Extract
  • Milk


  1. Set oven to 350F.
  2. Lightly spray and line a square baking pan with parchment paper with long ends so that you can lift the cooled bars out for easier cutting.
  3. Cream the butter and sugar together until well combined and fluffy.
  4. Blend in the salt and vanilla. Add the flour gradually and mix until just combined. There should be no more dry flour left, but the mixture will be crumbly.
  5. Take approximately Two-Third of the dough and pat it into the bottom of the pan. Drop crumbles of the dough all over the bottom to distribute it before start patting it down, this helps get the bottom covered evenly.
  6. Spread the jam evenly over the dough. Using fingertips, crumble the remaining dough over the jam.
  7. Bake for thirty to forty-five minutes, until the bars are just started to turn golden.
  8. To glaze the bars, let them cool first.
  9. To make the glaze, whisk the sugar and vanilla extract with enough milk to get a glaze consistency.
  10. .Drizzle liberally over the cool bars.
  11. You can store these bars at room temperature.
  12. Enjoy your blood orange crumble bars as you like.


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