Cranberry Crumb Bars Recipe
Sweet-tart cranberries nestle under a buttery oat crumb. These easy bars bake up golden, crisp on top, and jammy inside.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 1.25 cup old-fashioned rolled oats not quick-cooking
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1 tsp baking powder
- 0.5 tsp fine salt
- 0.75 cup unsalted butter, melted cool slightly
- 1 tsp vanilla extract
- 3 cup cranberries fresh or frozen; no need to thaw
- 0.67 cup granulated sugar for the filling
- 1.5 tbsp cornstarch
- 1 tsp orange zest finely grated
- 0.25 cup orange juice fresh if possible
- 0.125 tsp fine salt for the filling
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Whisk flour, oats, both sugars, baking powder, and 1/2 tsp salt in a bowl.
- Stir in melted butter and vanilla until the mixture forms moist, clumpy crumbs.
- Press about two-thirds of the crumb mixture firmly into the pan to make an even base.
- Toss cranberries with 2/3 cup sugar, cornstarch, orange zest, orange juice, and a pinch of salt.
- Spread the cranberry filling evenly over the crust, including juices.
- Crumble the remaining dough over the top, leaving some berries peeking through.
- Bake 38–42 minutes, until bubbling at the edges and the topping is golden brown.
- Cool completely in the pan. Chill 30 minutes for cleaner cuts, then slice into bars.
Notes
Swap the orange zest for lemon and add 1/2 cup chopped pecans to the crumble for a nutty twist. Drizzle cooled bars with a simple glaze (powdered sugar + orange juice) for extra sweetness. Store at room temperature up to 2 days, or refrigerate in an airtight container for 1 week; bars freeze well for 2 months.
This recipe is an original creation inspired by classic Cranberry Crumb Bars Recipe flavors. All ingredient ratios and instructions are independently developed.