Preheat your oven to 375 degrees Fahrenheit. Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the cold cubed butter, vanilla extract, and ground cinnamon to the dry ingredients. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.

Press half of the crumble mixture firmly into the bottom of the prepared pan to form an even crust layer.

In a separate bowl, combine the cranberries, granulated sugar, cornstarch, orange juice, and orange zest. Stir until the cranberries are well coated.

Spread the cranberry filling evenly over the crust in the pan.

Sprinkle the remaining crumble mixture over the cranberry filling, pressing down slightly and leaving some larger clumps for extra crunch.

Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and the filling is bubbling. The center should be set.

Remove from the oven and let the bars cool completely in the pan on a wire rack. This may take about 1-2 hours to ensure the filling sets.

Once cooled, lift the bars out using the parchment overhang and slice into 9 squares. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freeze individual bars for up to 3 months.