Easy Cranberry Crumble Bars
Make good use of the holiday season’s favorite berry and bake these cranberry crumble bars! The tart berries are complemented by citrusy orange zest. The filling is sandwiched by the same buttery oatmeal crust and topping I use in my raspberry oatmeal bars!
Cranberries are abundant this time of year! If you have leftovers from Thanksgiving, they will be well used in these crumb bars. Packed with tart yet sweet flavor, the berries pair perfectly with a bit of orange zest and juice. You’ll love how good they taste against the oatmeal crumble.
Why You’ll Love This Recipe
- Plenty of flavor. The buttery crumble has a subtle almond flavor while the tart cranberry filling has a pop of citrusy orange zest!
- Large batch for sharing. These bars are made in a 9×13 pan, which yields enough for friends and family around the holidays.
- Easy to make. The crust and crumb topping are made from the same mixture so the bars come together easily!
- Versatile filling. You can use fresh or frozen cranberries (whatever you have on hand). Cranberry jam or sauce is also a good substitute!
Ingredient Notes
- Oats: Rolled oats (also known as old fashioned oats) will give the best chewy texture. I do not recommend steel-cut outs because the texture is to tough and grainy.
- Butter: Unsalted butter is needed for the crust and crumble topping. Make sure it is softened, but still cool for best results.
- Almonds: I like using nuts in my crumble topping, but they are not required.
- Cranberries: I suggest using fresh cranberries since they have the most flavor and are easy to find during the holidays.
- Orange zest and juice: This flavor naturally complements cranberries. Make sure it’s fresh for the best taste!
- Cornstarch: This helps thicken the filling. You can also use 1 Tablespoon flour as a substitution.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add an icing. Whisk 1/2 cup confectioners’ sugar with 1/2 teaspoon vanilla and 1 tablespoon milk. For an orange glaze, replace milk with fresh orange juice. Drizzle icing over the bars after they cooled. You can also drizzle melted white chocolate, like I do for my cranberry bliss bars.
Try different nuts. Chopped almonds are my go-to for my crumb mixture, but walnuts, pecans or pistachios would work just as well. You can also make the mixture without nuts.
Use frozen cranberries (don’t thaw them). You can also use 1 1/2 cups cranberry jam or leftover cranberry sauce instead of making your own cranberry filling. This is very similar to the recipe for my strawberry oatmeal bars with jam so I know jam works just fine!
How to Make Cranberry Crumble Bars
- Whisk together the dry ingredients: flour, oats, brown sugar, sugar, chopped almonds (if using) baking powder and salt.
- Add wet ingredients: Add butter and mix until mixture resembles coarse sand. Add egg and vanilla, then mix until combined.
- Bake crust: Press half the mixture into a 9×13 pan. Bake at 350 F for 20 minutes.
- Make the cranberry filling: In a bowl, combine cranberries, sugar, orange juice and zest, cornstarch and vanilla.
- Assemble: Spread cranberry mixture over the baked crust. Sprinkle remaining crumble mixture over the berries.
- Bake bars at 350 F for 30 to 35 minutes. Cool completely, cut and serve.
Expert Tips
Use a kitchen scale to weigh your flour and provide accurate measurements. If you don’t have a scale, be sure to spoon your flour into a measuring cup and level with a knife (don’t pack down the flour).
Make sure your butter is still cool. If the crumble mixture is too warm, then it will melt into the berry mixture. Keeping it cool will make for a slightly crispy texture! So be sure to put the topping in the refrigerator while the crust bakes.
Let the bars cool completely before cutting. The filling needs time to solidify and the crumble needs to set. This will make for a nice clean slice!
Make Ahead and Storage Tips
Store in an airtight container for up to 3 days or in the refrigerator for 5 days.
Freeze for up to 3 months. Let the bars cool completely, then wrap them securely in plastic wrap to prevent freezer burn. Store in an airtight container or bag in the freezer. Defrost in the refrigerator when ready to serve.
Recipe FAQ
No, I do not recommend dried cranberries for this recipe. Even if you soak them in water it will not work properly. Instead, use them in white chocolate cranberry cookies!
Yes, cut the recipe in half to make a smaller batch. Baking time will remain the same.
Yes, other fruits and jams work well. You’ll need about 1 1/2 cups.
Related Recipes
If you enjoyed this recipe, try one of these desserts next!
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Get the Recipe: Cranberry Crumble Bars
Ingredients
Crust and Topping
- 2 cups (250 g) all purpose flour
- 1 ¼ cups (125 g) old fashioned rolled oats
- ½ cup (55 g) finely chopped almonds, optional
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened, but still cool, cut into 1/2-inch pieces
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
Filling
- 4 cups fresh or frozen cranberries
- ¾ cup (150 g) granulated sugar
- 1 Tablespoons fresh orange juice
- 2 teaspoons orange zest
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350° F. Line a 9×13 baking dish with parchment paper and set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine flour, oats, chopped almonds, brown sugar, granulated sugar, baking powder and salt. Mix for 30 seconds until thoroughly combined. With the mixer on low, add the butter and mix until the mixture resembles coarse sand (about 2 minutes). Add egg and vanilla, and mix just until combined.
- Transfer half the crumble mixture to prepared pan. Use your hands or the back of a measuring cup to press mixture evenly into the bottom to form the crust. Store the remaining mixture (used for the topping) in the refrigerator while the crust bakes. Bake crust for 20 minutes or until golden (keep the oven on).
- In a bowl, toss together cranberries, sugar, orange juice, orange zest, cornstarch and vanilla.
- Spread filling evenly over the baked crust (it’s okay if it’s still warm). Sprinkle remaining oat mixture evenly over the cranberry layer.
- Bake 350° F for 30 to 35 minutes or until the top is golden brown and berries are bubbling. Allow bars to cool completely before removing from pan and cutting into squares.
2 Comments on “Easy Cranberry Crumble Bars”
I plan to make these this weekend. Would I be able to add cherries to the cranberries or would there be too much liquid when they bake?
Hi June! You can add cherries to the fruit filling. I suggest you cut them in half or quarters, remove the pit, and lightly pat dry with a paper towel to ensure there’s not too much liquid.