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Crispy Cranberry Crumble Bars

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These festive cranberry crumble bars feature a buttery shortbread base, tangy cranberry filling, and a crispy oat crumble topping. Perfect for holiday gatherings, gifting, or cozy nights in, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour (can use gluten-free blend)
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups fresh or frozen cranberries
  • 2/3 cup brown sugar
  • 1 tablespoon orange zest (about 1 orange)
  • 2 tablespoons cornstarch
  • 2 tablespoons orange juice (or lemon juice)
  • 2/3 cup rolled oats (use gluten-free oats if needed)
  • 1/3 cup brown sugar
  • 1/3 cup all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, cream together 1 cup butter and 1/2 cup granulated sugar until light and fluffy (2-3 minutes with mixer, 4-5 minutes by hand).
  3. Add 2 cups flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Mix until crumbly but starting to come together.
  4. Press the base mixture into the prepared pan for an even layer. Bake for 12-15 minutes, until lightly golden.
  5. While the crust bakes, combine cranberries, 2/3 cup brown sugar, 2 tablespoons cornstarch, 2 tablespoons orange juice, and 1 tablespoon orange zest in a bowl. Stir to coat berries evenly.
  6. In another bowl, mix 2/3 cup rolled oats, 1/3 cup brown sugar, 1/3 cup flour, 4 tablespoons melted butter, pinch of salt, 1/2 cup chopped nuts (if using), and 1/2 teaspoon cinnamon until crumbly.
  7. Spread cranberry filling evenly over the baked crust. Sprinkle crumble mixture over cranberries.
  8. Bake for 30-35 minutes, until topping is golden brown and filling is bubbling at the edges. If topping browns too quickly, cover loosely with foil.
  9. Cool in pan for at least 1 hour. For clean slices, chill in fridge for 30 minutes after cooling.
  10. Lift bars out using parchment overhang and cut into squares or rectangles with a sharp knife, wiping knife between cuts for crisp edges.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For nut-free, omit nuts or use sunflower seeds. For vegan, substitute butter with coconut oil or vegan butter. Chill bars before slicing for clean cuts. Bars freeze well; layer with parchment and seal tightly. Use fresh cranberries for best flavor and texture.

Nutrition

Keywords: cranberry bars, holiday dessert, crumble bars, easy baking, festive treats, potluck dessert, cranberry recipes, oat crumble, Christmas bars

Find it online: https://fuzzyforker.com/crispy-cranberry-crumble-bars-recipe-easy-holiday-dessert-for-sharing/