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Cranberry Crumb Bars

Name: Cranberry Crumb Bars
Prep time: 20 min
Cook time: 60 min
Ingredients: 3 cups (360g) all-purpose flour; 2 ½ cups (224g) rolled oats (or old fashioned oats); 1 cup (198g) granulated sugar; 1 cup (213g) brown sugar; 1 tsp baking powder; ½ tsp salt; 1 tsp cinnamon; 1 ½ cup (339g) unsalted butter (melted); 5 cups (about 500g) fresh or frozen cranberries (do not thaw frozen ones); 1 ¼ cup (248g) granulated sugar; 1 Tbsp cornstarch; 1 Tbsp orange zest; 3 Tbsp orange juice

By Beth

on Oct 24, 2025

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You asked for cranberry desserts, and I listened. After testing this recipe with different butter methods and filling variations, I found the perfect balance of sweet and tart. These cranberry crumb bars are buttery, bright, and simple to make. They’re proof that even a non-cranberry fan can fall in love with this dessert.

cranberry crumb bars scattered over brown parchment paper, some flat and some on their sides, surrounded by scattered cranberries and crumbs

When I asked my Instagram audience what dessert recipes they wanted for Thanksgiving, the top answer was clear—something with cranberries. So I listened! These cranberry crumb bars were inspired directly by your suggestions for cranberry crumble or streusel bars, and I’m so glad I made them. Even as someone who doesn’t naturally gravitate toward cranberry desserts, I was completely won over by how delicious these turned out.

two cranberry bars stacked on a small white plate with scattered whole cranberries around them and more bars in the background

These bars use the same mixture for both the crust and the topping, which keeps things simple while giving you that perfect mix of buttery and crisp. The filling is a layer of fresh or frozen cranberries that bake into a bright, jammy center. The tartness of the fruit is balanced by the sweet, golden crumb topping, and the result is a dessert that feels cozy and festive but still easy to make.

Cranberry oat crumble bars are arranged on brown parchment paper, surrounded by fresh cranberries and orange slices. The bars have a golden oat topping and visible red cranberries throughout.

During testing, I experimented with both cold and melted butter and found that melted butter gave the crust and topping the best texture. It comes together more easily and bakes into a soft, chewy layer that holds its shape beautifully. I also added a splash of orange juice to the cranberry filling for a little pop of citrus that makes each bite sparkle. After all that testing, I can confidently say these cranberry crumb bars are simple, foolproof, and absolutely worth adding to your holiday table.

overhead view of the ingredients for cranberry crumb bars including three sticks of butter, cinnamon, salt, cornstarch, baking powder, granulated sugar, cranberries, rolled oats, brown sugar, orange juice, orange zest, and all-purpose flour

Key Ingredients

Let’s break down the key ingredients and what they do for this recipe. Jump to the full recipe for exact measurements and instructions.

Cranberries: Use fresh or frozen cranberries—no need to thaw if using frozen. They bake down into a thick, jammy layer that gives these bars their bright, tart flavor.
Orange Zest and Juice: A touch of orange adds just the right amount of citrus to balance the cranberries. The zest brings aroma and depth, while the juice adds a subtle pop of flavor.
Butter: Melted butter helps the crumb mixture come together easily and bakes into a soft yet sturdy crust. It also gives the topping that classic, buttery crumble texture.
Rolled Oats: Oats add a cozy, chewy texture that contrasts beautifully with the cranberry filling. They help the topping crisp up golden brown while keeping the bars hearty.
Sugars: A mix of granulated and brown sugar gives the crust and topping both sweetness and depth. Brown sugar adds a hint of caramel flavor that pairs perfectly with cranberries.
Cinnamon: A little cinnamon warms up the flavor and ties the cranberry and orange together into a comforting holiday bake.

Close-up of oat crumble bars filled with a red fruit, likely cranberry filling. The bars have a golden, crumbly oat topping and are stacked on parchment paper, with a few whole cranberries nearby.

How to Make Cranberry Crumb Bars

These cranberry bars are addictive and easy to make, so go ahead and stock up on cranberries now! Here are the easy steps, and you can jump to the recipe card for the full recipe with ingredients, notes on storage, and more.

Prep oven and pan: Preheat the oven to 350ºF. Line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal.

oats, flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon in a large glass bowl

melted butter on top of a oat and flour mixture in a large glass bowl

Combine crumb ingredients: In a large mixing bowl, combine the flour, oats, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Stir to combine.

Mix in butter: Pour in the melted butter and mix until the mixture looks evenly moistened and crumbly. Use your hands to combine the mixture into a big clump.

A glass bowl filled with oatmeal cookie dough is being mixed with a red spatula. A green box with the number 3 is in the top left corner. The bowl is placed on a light marble surface.

A square baking pan lined with parchment paper is filled with an unbaked oat mixture. A green box with the number 4 is in the top left corner. The pan sits on a white marble surface.

Form base: Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the base.

cranberries, granulated sugar, cornstarch, orange zest, and orange juice in a large glass bowl

overhead view of a 9x13 pan with a oat and crumb crust pressed into the bottom and sugar coated cranberries on top

In another bowl, make the filling: combine the cranberries, granulated sugar, cornstarch, orange zest, and orange juice. Stir until the cranberries are evenly coated. Spread the filling over the crust.

Top with crumb topping: Sprinkle the remaining crumble mixture evenly over the top of the cranberry layer. I like to squeeze the crumb mixture into a ball and then break pieces off to cover the cranberries.

A hand sprinkles crumbly oat topping over a baking sheet filled with fresh cranberries. A green box with the number 7 is in the top left corner.

A rectangular baking pan lined with parchment paper is filled with an unbaked cranberry crumble, topped with a golden oat and brown sugar streusel. A green square with the number 8 is in the top left corner.

Bake: Bake for 50–60 minutes, or until the top is golden and the filling is bubbly around the edges.

Cool and slice: Allow the bars to cool completely for several hours before slicing. If you cut them while warm, they’ll be soft and won’t hold their shape as well.