Buttery cranberry crumble bars with oatmeal crust and jammy fresh cranberries. Easy holiday dessert bars—freezer-friendly, gluten-free and vegan options!
Meet your new holiday MVP: Cranberry Crumble Bars. Think buttery shortbread base, a jammy burst of tart-sweet cranberries, and a golden oat streusel on top. These cranberry crumb bars are endlessly versatile—perfect for Thanksgiving, Christmas cookie boxes, bake sales, brunch, or just because cranberry season calls. If you’ve got leftover cranberry sauce, even better. We’re making bakery-style cranberry oat bars with no mixer, minimal fuss, and maximum cozy. Ready to see what makes this cranberry dessert a keeper?
Love cozy bakes? Browse more on That Oven Feelin: bar recipes, cranberry desserts, and gluten-free baking.
What Makes These Cranberry Crumble Bars Special?
Why you’ll love them: These cranberry oat crumble bars are easy, adaptable, and made for make-ahead moments. Here’s why they beat the rest:
- No mixer, no stress: One bowl crumb + stovetop (or no-cook) cranberry filling. Weeknight-friendly cranberry crumb bars.
- Fresh or frozen cranberries: Use what you’ve got. This recipe nails the sweet-tart balance either way.
- Leftover cranberry sauce hack: Swap in your sauce for ultra-fast cranberry dessert bars after the holidays.
- Oatmeal shortbread base: Buttery, sturdy, and slices clean—hello, bakery-style cranberry bars.
- Dessert or breakfast: Not too sweet; great with Greek yogurt or coffee. Cranberry oat bars for the win.
- Diet-friendly options: Easy gluten-free cranberry crumb bars and vegan cranberry bars with simple swaps.
- Freezer-friendly: Bake now, stash for later. Perfect make-ahead holiday dessert bars.
- Holiday-ready flavor: Orange zest, cinnamon, and a hint of ginger make these Christmas dessert bars sparkle.
Ingredient Notes
Before you shop: Here’s what builds flavor, texture, and that craveable crumb in these cranberry crumble bars.
- Fresh or frozen cranberries: Frozen go in straight from the freezer. Fresh give the brightest pop. Both are great for cranberry crumble bars with fresh cranberries or frozen.
- Orange zest + juice: Classic partner to cranberries; lifts the fruit and balances tartness in cranberry crumb bars.
- Granulated + brown sugar: A mix keeps the filling bright and the crumble caramelly. Coconut sugar works if you prefer unrefined.
- All-purpose flour: For structure in the base and crumble. Use a 1:1 gluten-free baking blend for gluten-free cranberry bars.
- Old-fashioned oats: Chewy texture and toasty flavor. Certified GF oats for gluten-free cranberry crumble bars.
- Butter: Melted for speed and an even crumb. Use vegan butter for dairy-free/vegan cranberry bars.
- Vanilla + salt: Flavor boosters that make everything taste “bakery.”
- Baking powder: Tiny lift so the base isn’t dense.
- Cornstarch (or arrowroot): Thickens the cranberry filling so bars slice cleanly.
- Warm spices: Cinnamon, ginger, or cardamom add a cozy holiday dessert vibe.
- Optional add-ins: Chopped pecans or sliced almonds for crunch; white chocolate for a sweet contrast; orange glaze for extra zing.
How To Make Cranberry Crumble Bars
Game plan: We’ll make a simple oatmeal shortbread, cook (or toss) the cranberries, layer it up, and bake to golden perfection.
- Prep the pan: Line an 8-inch or 9-inch square pan with parchment, overhanging two sides for easy lifting. Lightly grease the edges.
- Make the crumble: Whisk flour, oats, brown sugar, a bit of granulated sugar, baking powder, salt, and cinnamon. Stir in melted butter and vanilla until sandy clumps form.
- Build the base: Press about two-thirds of the mixture firmly into the pan. Use the bottom of a measuring cup to level and compact for clean slices.
- Cook the cranberries: In a saucepan, combine cranberries, sugar, orange zest/juice, and cornstarch. Simmer 4–7 minutes until glossy and jammy with some berries still intact.
- No-cook option: Short on time? Toss cranberries with sugar, zest, juice, and starch in a bowl. The oven will finish the job—expect a slightly chunkier filling.
- Layer it up: Spread the cranberry filling over the base. Crumble the remaining oat mixture evenly on top, leaving some ruby bits peeking through.
- Bake to golden: Bake at 350°F (175°C) for 30–38 minutes, until edges are set and the top is lightly browned with bubbling fruit.
- Cool completely: Let bars cool in the pan on a rack until room temp. Chill 30–60 minutes for the cleanest cuts.
- Slice and serve: Lift out using parchment and cut into 9–16 bars. Optional drizzle: quick orange glaze or melted white chocolate.
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Pro Tips
- Control the tartness: Taste your cranberries; add 1–2 extra tablespoons sugar if they’re ultra-tart. Keep that signature cranberry zing.
- Perfect crumb texture: If the topping looks dusty, add 1–2 teaspoons melted butter; if greasy, add 1–2 teaspoons flour/oats.
- Crumb insurance: Reserve slightly more than one-third for the topping so you get generous crunch on every bite.
- Press, don’t pack: Firm pressure is good; overpacking makes a tough base. Aim for cookie, not brick.
- Clean slices: Cool fully, then use a hot knife wiped between cuts. Your cookie box will thank you.
- High altitude: Reduce baking powder by 25% and check for doneness 3–5 minutes early.
- Pan size swap: 8-inch = taller, jammy bars; 9-inch = thinner, crispier edges. Both work.
Storage & Reheating
Keep them fresh: Cranberry crumble bars are wonderfully make-ahead and freeze like a dream.
- Room temp: Airtight container up to 2 days. Layers of parchment prevent sticking.
- Fridge: 4–5 days, airtight. Best for cleaner slices and longer storage.
- Freeze: Slice, wrap individually, then freeze up to 2–3 months. Great for make-ahead holiday dessert bars.
- Recrisp: Warm at 325°F (163°C) for 6–8 minutes from room temp, 10–12 minutes from chilled. Add 2–3 minutes if frozen.
- Serve suggestions: A la mode with vanilla ice cream, or breakfast-y with Greek yogurt and honey.
Variations & Substitutions
Make them yours: These cranberry oat bars play well with swaps, add-ins, and dietary tweaks.
- Use leftover cranberry sauce: Replace the filling with 1:1 homemade sauce. If thin, stir in 1–2 teaspoons cornstarch.
- Gluten-free cranberry bars: Use a 1:1 GF baking flour + certified GF oats. Mix can look a touch drier—totally fine.
- Vegan cranberry bars: Swap butter for vegan butter; coconut oil works but gives a slightly softer crumb.
- Refined sugar-light: Try coconut sugar in the crumble and maple in the filling. Expect a deeper caramel note.
- Orange-almond flair: Add sliced almonds to the topping + a simple orange glaze.
- White chocolate drizzle: Melt and zig-zag after cooling for bakery-style cranberry bars.
- Gingerbread spice: Add ginger, cloves, and nutmeg to lean festive for Christmas dessert bars.
- Nut-free option: Skip nuts and add extra oats for crunch without allergens.
- Jam short-cut: No cranberries? Use raspberry or cherry jam for easy crumb bars, cranberry-style technique.
Bottom line: These cranberry crumble bars are the sweet spot between cozy and bright—quick to make, beautiful to serve, and adaptable for every table from Thanksgiving to lazy Sunday brunch. If you’re new here, peek more bakes on That Oven Feelin or search Thanksgiving desserts for your holiday lineup.
FAQ
Fresh or frozen cranberries—does it matter?
Use either. Frozen go in straight from the freezer. If yours are extra tart, bump the sugar a spoon or two. Still bright, still jammy.
Can I use leftover cranberry sauce instead of fresh berries?
Absolutely. Spread it on like jam. If it’s runny, stir in a teaspoon of cornstarch. It’s the best post-Thanksgiving glow-up ever.
How do I keep the crust from getting soggy?
Thicken the filling (cornstarch for the win) and cool bars fully. If your sauce is watery, cook it down a minute or two before layering.
Can I make these cranberry crumb bars gluten-free?
Yep! Use a 1:1 gluten-free baking flour and certified GF oats. The crumb might look slightly drier before baking but bakes up great.
What about vegan or dairy-free?
Use vegan butter. Coconut oil works too but makes a softer, slightly more tender crumb. Still delish, still sliceable.
Pan size—8-inch or 9-inch?
Both work. 8-inch is taller and jammy; 9-inch is thinner with crisp edges. Baking time varies a few minutes—watch for golden tops and bubbling fruit.
Can I double the recipe?
Totally. Use a 9×13 pan, keep the layers even, and add a few minutes to bake time. Cool fully for neat squares that flex for parties and potlucks.
My crumb topping isn’t browning—help?
Bake 2–4 minutes longer. Still pale? Switch to the top rack for the last few minutes. You want light golden, not deep brown (the fruit keeps cooking).
How sweet are these? Can I make them less sweet?
They’re balanced: tart fruit, caramel-y crumb. Cut sugar a bit in the crumble or use maple in the filling. Keep at least some sugar to set the jammy texture.
How far ahead can I make them?
Bake 1–2 days ahead and chill. They also freeze like champs—slice first, then thaw at room temp and recrisp at 325°F for a few minutes.
Cranberry Crumble Bars
Buttery cranberry crumble bars with oatmeal crust and jammy fresh cranberries. Easy holiday dessert bars—freezer-friendly, gluten-free and vegan options!
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Servings: 16 bars
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Medium saucepan
- Whisk
Ingredients
Crumble
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Cranberry Filling
- 12 oz fresh or frozen cranberries no need to thaw if frozen
- 2/3 cup granulated sugar
- 1 tbsp orange zest from 1 orange
- 1/4 cup fresh orange juice
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
Instructions
- Heat oven to 350°F. Line an 8-inch square baking pan with parchment, leaving an overhang on two sides for easy lifting.
- Make the crumble: In a large bowl whisk together the flour, oats, brown sugar, granulated sugar, baking powder, and salt. Pour in the melted butter and vanilla and stir until the mixture forms moist clumps and no dry patches remain.
- Press about two-thirds of the crumb mixture firmly and evenly into the lined pan to form the bottom crust. Set the remaining crumbs aside for the topping.
- Cook the filling: In a medium saucepan combine the cranberries, granulated sugar, orange zest, orange juice, and cinnamon. Set over medium heat and cook, stirring often, until the cranberries begin to burst and release their juices, 5 to 7 minutes.
- Sprinkle the cornstarch over the cranberry mixture and cook, stirring constantly, until the filling thickens and looks glossy, about 1 minute. Remove from heat and let cool 5 minutes to slightly thicken.
- Spread the warm cranberry filling over the crust in an even layer. Crumble the reserved oat mixture over the top, leaving some bits in larger clumps for texture.
- Bake until the top is golden and the filling is bubbling at the edges, 40 to 45 minutes. Place the pan on a wire rack and cool completely. For clean slices, chill 30 to 60 minutes before cutting into bars.
Notes
Use fresh or frozen cranberries; if using frozen, do not thaw. Line the pan with parchment for easy removal and cleaner cuts. Store tightly covered at room temperature up to 2 days or refrigerate up to 5 days. Bars freeze well for up to 2 months; thaw in the fridge. Add a pinch more cinnamon for a warmer spice note, or swap orange juice for lemon for a tangier bite.
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