Cranberry Crumb Bars

Two crumbly fruit bars with a red filling are stacked on a white plate, surrounded by fresh cranberries and orange slices. More bars and ingredients are blurred in the background.

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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.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Keyword: cranberry crumb bars

Servings: bars

Author: Beth

Equipment

9x13 glass pan

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 9x13-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.

Video

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I use King Arthur’s Measure for Measure Gluten Free Flour.

To Store: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

To Make Ahead: Bake the bars, cool completely, and cover tightly. They can be made 1 day in advance and stored at room temperature.

To Freeze: Wrap cooled bars tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

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