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Cranberry Crumble Bars

Cranberry Crumble Bars

iamwinfred
These cranberry crumble bars are the perfect fall dessert, featuring a buttery oat crumb crust, a thick jammy layer of tart cranberries, and a golden crumb topping. They strike the ideal balance between a fruit crisp and a shortbread cookie, slicing into neat squares that are easier to serve at any gathering than a pie. Simple enough for a weekday treat and pretty enough for a holiday dessert table, this recipe is a must-make when cranberries appear in the produce aisle.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 16 bars
Calories 230 kcal

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon or rubber spatula
  • Citrus zester
  • Sharp knife for cutting the bars into squares
  • Offset spatula optional, for spreading the filling

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 1 cup old fashioned rolled oats
  • 1 cup granulated sugar for the crumb mixture
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter 2 sticks, melted and slightly cooled
  • 4 cups fresh or frozen cranberries about a 12 ounce bag
  • 3/4 cup granulated sugar for the filling
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • salt a pinch, for the filling
  • whipped cream or vanilla ice cream for serving (optional)
  • white chocolate warm, for drizzling (optional)

Instructions
 

  • Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang on the long sides, and lightly grease the paper.
  • In a medium saucepan, combine cranberries, 3/4 cup sugar, orange juice, orange zest, and a pinch of salt. Cook over medium heat, stirring occasionally, until berries pop (about 8-10 minutes).
  • Whisk cornstarch with 1 tablespoon water until smooth, stir into the cranberry mixture, and cook for 2-3 more minutes until thickened. Remove from heat and stir in vanilla; set aside to cool slightly.
  • In a large bowl, whisk together flour, oats, 1 cup sugar, brown sugar, baking powder, salt, and cinnamon. Pour in melted butter and stir until the mixture is moistened and clumps together.
  • Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan. Set the remaining one-third aside for the topping.
  • Spread the cooled cranberry filling evenly over the crust. Sprinkle the reserved crumb mixture over the top, breaking up any large clumps.
  • Bake for 40-50 minutes, until the top is golden brown and the filling is bubbling at the edges. Tent with foil if browning too quickly.
  • Cool completely at room temperature (about 2 hours), then refrigerate for 30-60 minutes before slicing. Use the parchment overhang to lift out the slab and cut into 16 even squares.

Notes

  • Let the melted butter cool slightly before mixing to prevent the crumb mixture from cooking prematurely.
  • Cook the cranberry filling until it's truly thick and jammy; a thin filling will make the bars soggy.
  • For cleanest edges, cool the bars completely and chill them in the refrigerator for at least 30 minutes before slicing.
  • Press the crust down firmly into the pan; a loose crust tends to crumble when cutting.
  • Use fresh orange zest rather than bottled orange flavoring for the brightest citrus taste.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper.
  • Freeze fully cooled bars in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Try variations: stir chopped pecans or walnuts into the crumb topping, swap half the cranberries for chopped apples, or use lemon zest and juice instead of orange.
  • Drizzle cooled bars with a simple powdered sugar glaze for extra sweetness.
  • Frozen cranberries work perfectly—no need to thaw them first, just add an extra minute or two to the filling cooking time.

Nutrition

Serving: 1barCalories: 230kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 65mgFiber: 2gSugar: 19gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 6mg
Keyword cranberry crumble bars, cranberry dessert, holiday dessert bars, oat crumb bars, thanksgiving dessert
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