Print

Classic Buttery Cranberry Crumble Bars

Three delicious cranberry crumble bars with a thick jam layer and crumb topping, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these easy cranberry crumble bars featuring a soft, buttery crust, a tart cranberry filling, and a sweet brown sugar streusel topping. They are perfect for holiday gatherings and share well.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 2 cups fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh orange zest (optional)
  • 1 tablespoon fresh orange juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crumble base: In a large bowl, whisk together the flour, rolled oats, brown sugar, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping.
  4. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Bake the crust for 12 minutes until lightly set.
  5. Prepare the filling: In a medium bowl, combine the cranberries, granulated sugar, cornstarch, orange zest (if using), and orange juice. Toss gently to coat the cranberries.
  6. Spread the cranberry filling evenly over the partially baked crust.
  7. Sprinkle the reserved 1 1/2 cups of crumble mixture evenly over the cranberry layer.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For a gluten free cranberry bars option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • If you want a richer flavor, use browned butter in the crust and crumble mixture instead of plain cold butter.
  • These bars freeze well for make ahead holiday desserts; wrap cooled bars tightly before freezing.

Nutrition

Find it online: https://cookerycommand.com/cranberry-crumble-bars/