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Buttery Cranberry Crumble Bars

A single, thick slice of cranberry crumble bars showing a bright red cranberry filling and golden oat topping.
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Make these easy Cranberry Crumble Bars for a perfect balance of sweet and tart flavor. The buttery shortbread crust and crumbly topping make this a reliable holiday dessert or afternoon snack.

Ingredients

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  • 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
  • 1 tablespoon fresh orange juice
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust and crumble: In a large bowl, whisk together the flour, rolled oats, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press two-thirds (2/3) of the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set the remaining one-third (1/3) aside for the topping.
  4. Make the cranberry filling: In a medium bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, and orange juice. Stir gently until the cranberries are coated.
  5. Spread the cranberry filling evenly over the crust layer in the pan.
  6. Sprinkle the reserved one-third (1/3) of the crumb mixture evenly over the cranberry filling. Sprinkle the extra 1/4 cup of granulated sugar over the top layer.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  8. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares.

Notes

  • For a richer flavor, you can brown the butter for the crust and topping mixture before chilling it.
  • These bars slice best after they have cooled completely, which helps the buttery crust set.
  • You can substitute frozen cranberries for fresh ones; do not thaw them before mixing with the filling ingredients.

Nutrition

Find it online: https://cookingbycarla.com/cranberry-crumble-bars-recipe-easy/