Go Back
–+ servings
Cranberry Crumble Bars

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!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: cranberry bars, crumble bars, holiday dessert, oat bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
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.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!