These Cranberry Crumble Bars are my go-to when I crave something bright, buttery, and a little tart. The jammy cranberry-orange center melts into a golden oat crust with a crunchy crumble on top. They slice beautifully and travel well for potlucks or gifting.
Cranberry Crumble Bars
Equipment
- 1 9x13-inch baking pan
- 1 Parchment Paper
- 1 Saucepan
- 1 Large bowl
- 1 Whisk
- 1 Pastry cutter (optional)
- 1 Cooling rack
Ingredients
For the cranberry filling
- 3 cups cranberries fresh or frozen; no need to thaw
- 0.75 cup granulated sugar
- 1 tbsp orange zest finely grated
- 0.25 cup orange juice freshly squeezed
- 1.5 tbsp cornstarch
- 1 tsp vanilla extract alcohol-free
- pinch fine salt
For the crust and crumble
- 2 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 0.5 tsp baking powder
- 0.5 tsp fine salt
- 1 cup unsalted butter cold, diced
- 1 large egg to bind
- 1 tsp vanilla extract optional
- 0.5 cup pecans or walnuts chopped; optional add-in
- 0.5 cup shredded coconut optional add-in
- 2 tbsp milk use 2 to 3 tbsp if skipping the egg; as needed
Instructions
Make the Bars
- Heat the oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment, leaving an overhang for lifting. Lightly grease the parchment.
- In a saucepan, combine cranberries, sugar, orange zest, orange juice, cornstarch, vanilla, and a pinch of salt. Cook over medium heat, stirring, until berries burst and the mixture thickens and looks glossy, 6 to 8 minutes. Set aside to cool slightly.
- In a large bowl, whisk flour, oats, brown sugar, granulated sugar, baking powder, and salt. Stir in nuts or coconut if using.
- Add the cold diced butter and cut it in with your fingertips or a pastry cutter until sandy with pea-sized bits. Mix in the egg and vanilla until the mixture holds together when squeezed. If skipping the egg, drizzle in milk 1 tablespoon at a time until it clumps.
- Press about 2/3 of the crumb mixture firmly into the prepared pan for the base. Spread the warm cranberry filling evenly over the base. Sprinkle the remaining crumbs over the top, pinching some into larger clumps.
- Bake for 30 to 35 minutes, until the top is golden and the filling bubbles at the edges.
- Cool the pan on a rack until room temperature, then chill 30 minutes for the neatest slices. Lift out using the parchment and cut into bars.
Notes
Why You’ll Love This Cranberry Crumble Bars
- Sweet-tart balance with real cranberries and a hint of orange.
- Buttery oat crust and crumbly topping that comes together in one bowl.
- Easy to make, easy to slice, and perfect for make-ahead dessert trays.
- Freezer-friendly so you can stash extras for later.
Cranberry Crumble Bars Ingredients & Substitutions
For the cranberry filling
- Fresh or frozen cranberries, about 3 cups. No need to thaw if frozen.
- Granulated sugar, about 3/4 cup. Adjust to taste if your berries are very tart.
- Orange zest and juice, about 1 tablespoon zest and 1/4 cup juice. Lemon works in a pinch.
- Cornstarch, about 1 1/2 tablespoons, to thicken the filling. Tapioca starch is a good swap.
- Alcohol-free vanilla extract, 1 teaspoon, for warmth.
- Pinch of fine salt to balance the flavors.
For the crust and crumble
- All-purpose flour, about 2 cups.
- Old-fashioned rolled oats, about 1 1/2 cups. Quick oats can work, texture will be softer.
- Brown sugar, 3/4 cup, plus a little granulated sugar, 1/4 cup, for crisp edges.
- Baking powder, 1/2 teaspoon, and fine salt, 1/2 teaspoon.
- Cold unsalted butter, 1 cup, diced. You can use chilled coconut oil or plant butter.
- 1 large egg to help bind. If you prefer, skip the egg and mix in 2 to 3 tablespoons milk to moisten the crumbs.
- Alcohol-free vanilla extract, 1 teaspoon, optional.
- Optional add-ins: 1/2 cup chopped pecans or walnuts, or 1/2 cup shredded coconut.
Step-by-Step Instructions to Make Cranberry Crumble Bars
Step 1: Prep the pan and oven
Heat the oven to 350°F or 180°C. Line a 9×13 inch baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
Step 2: Make the cranberry filling
In a saucepan, combine cranberries, sugar, orange zest, orange juice, cornstarch, vanilla, and a pinch of salt. Cook over medium heat, stirring, until the berries burst and the mixture thickens and looks glossy, 6 to 8 minutes. Set aside to cool slightly.
Step 3: Mix the dry base
In a large bowl, whisk flour, oats, brown sugar, granulated sugar, baking powder, and salt. Stir in nuts or coconut if using.
Step 4: Cut in the fat and bind
Add the cold diced butter and rub it into the dry mix with your fingertips or a pastry cutter until sandy with pea-sized bits. Mix in the egg and vanilla until the mixture holds together when squeezed. If skipping the egg, drizzle in milk 1 tablespoon at a time until it clumps.
Step 5: Build the layers
Press about 2/3 of the crumb mixture firmly into the prepared pan to form the base. Spread the warm cranberry filling evenly over the base. Sprinkle the remaining crumbs over the top, pinching some into larger clumps.
Step 6: Bake
Bake for 30 to 35 minutes, until the top is golden and you see the filling bubbling at the edges.
Step 7: Cool and slice
Cool the pan on a rack until room temperature, then chill 30 minutes for the neatest slices. Lift out by the parchment and cut into bars.
Tips for Success
- Cold butter is key for a crisp, crumbly texture.
- Cook the filling until thick and jammy so it sets nicely in the bars.
- Press the base firmly into the pan to prevent crumbling.
- Let the bars cool fully before slicing for clean edges.
- For extra sparkle, sprinkle a teaspoon of coarse sugar on top before baking.
Variations of Cranberry Crumble Bars
- Apple cranberry: Fold 1 diced apple into the filling for added sweetness.
- Spiced cranberry: Add 1/2 teaspoon cinnamon and a pinch of cardamom to the crumbs.
- Citrus twist: Use lemon zest and juice instead of orange for a tangier bite.
- Nutty crunch: Mix chopped pecans into the topping for toasty crunch.
Serving Suggestions: What to Pair with Cranberry Crumble Bars
- Serve slightly warm with a scoop of vanilla ice cream or a spoon of Greek yogurt.
- Pair with hot tea, coffee, or a cozy mug of cocoa.
- Add to a dessert board with chocolate bark, shortbread, and clementines.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keep up to 5 days. The crust stays crisp if well cooled before storing.
- Freeze: Wrap bars individually and freeze up to 2 months. Thaw at room temperature.
- To serve warm: Heat a bar on a baking sheet at 300°F for 5 to 7 minutes.
Memories Made Around the Table
I started making these for a winter bake sale and they disappeared before lunch. Now I keep a pan on standby for neighbors who stop by. There is something about that tart cranberry pop that feels like a little celebration in every bite.
FAQs
Can I use frozen cranberries?
Yes. Use them straight from the freezer and cook the filling a minute or two longer until thick and glossy.
Do I need to prebake the crust?
No. This base bakes through nicely as long as the filling is thick. Press the crust firmly so it holds together.
Can I halve the recipe?
Absolutely. Bake in an 8-inch square pan and start checking for doneness around 26 minutes.
How do I keep the topping crumbly, not sandy?
Stop mixing as soon as the dough forms clumps when squeezed. A few pea-sized butter pieces help create that bakery-style crumble.
Final Thoughts
Bright, buttery, and ready for sharing, these Cranberry Crumble Bars bring a cheerful spark to any table. Bake a pan today and watch them disappear.