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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.
I made these yesterday and they came out sooooo delicious!! The flour/sugar/orange mixture really works well with the cranberries. They’re sweet and tart and to me, they taste like Christmas. Delicious. The crumb topping is crunchy and so buttery and good. Yummm. Since my daughter-in-law is gluten free, I used King Arthur’s Measure for Measure gf flour and also Bob’s Red Mill gf oatmeal and they came out great. I kept a couple out for myself to eat over a couple of days and froze the rest for Thanksgiving in an air-tight container. My family is going to LOVE these! Make them!
-Claudia
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.
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.
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.
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.
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.
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.
Form base: Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the base.
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.
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.
More Bar Recipes
- Caramel Apple Cheesecake Bars
- Easy Pumpkin Pie Bars
- Pumpkin Cheesecake Bars
- Chocolate Peanut Butter Bars
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Cranberry Crumb Bars
Equipment
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
Cranberry Filling
- 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
Instructions
- Preheat the oven to 350ºF. Line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the flour, oats, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Stir to combine. 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.3 cups (360g) all-purpose flour, 2 ½ cups (224g) rolled 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
- Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the base.
- 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.5 cups (about 500g) fresh or frozen cranberries, 1 ¼ cup (248g) granulated sugar, 1 Tbsp cornstarch, 1 Tbsp orange zest, 3 Tbsp orange juice
- 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.
- Bake for 50–60 minutes, or until the top is golden and the filling is bubbly around the edges.
- 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.
I made these yesterday and they came out sooooo delicious!! The flour/sugar/orange mixture really works well with the cranberries. They’re sweet and tart and to me, they taste like Christmas. Delicious. The crumb topping is crunchy and so buttery and good. Yummm. Since my daughter-in-law is gluten free, I used King Arthur’s Measure for Measure gf flour and also Bob’s Red Mill gf oatmeal and they came out great. I kept a couple out for myself to eat over a couple of days and froze the rest for Thanksgiving in an air-tight container. My family is going to LOVE these! Make them!
These turned out great, I used a scale to measure ingredients and worked perfectly! I also sprinkled white chips over the cranberries before the top layer of oatmeal
Made the Cranberry Crumb bars for a luncheon for my quilting group, they were a rousing success everyone loved them!
If you’re looking for a dessert with just a touch of sweet, with a touch of tart and a hint of orange this is the dessert for you!
I just made these and holy moly….what are you waiting for???? Go! run! Bake these now! Haha. In all seriousness they are phenomenally delicious. The tartness of the cranberry with the hint of orange and the amazingly sweet crust and crumb just perfectly play off of each other to make the perfect flavor combo! This is now a family fave and go to! Thank you for sharing your recipes!!!!!
This recipe did not disappoint! And bonus for making my kitchen smell amazing. The sweet/tart taste was perfect. I appreciate your recipes and can’t wait to try another. 🤤
These looked so good I had to try them. Beth’s recipe was so easy to follow, her suggestions were so helpful. The combination of the sweetness of the crumb topping and the tartness of the cranberries was so delicious my family loved them. I also appreciated the instructions on how to freeze them so we could have them later as a special treat. I love to follow Beth’s recipes as you know they are tried and true and they will always be a success.