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Cranberry Crumble Bars

Cranberry crumble bars with a golden oat crumble base and top sandwiching a thick ruby cranberry filling. Baked until the crumble turns crisp, then cooled completely for clean bar slices.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Oat crumble base and top
  • 2 cup rolled oats
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter cold, cubed
Cranberry filling
  • 3 cup cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 2 tbsp orange juice
  • 1 tbsp orange zest
  • 2 tbsp cornstarch
  • 0.5 tsp cinnamon
To finish
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake the base
  1. Preheat the oven to 375F and line a 9x13 pan with parchment paper for easy lifting.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl, then cut in the cold unsalted butter until the mixture forms even crumbs.
  3. Press 2/3 of the crumb mixture firmly into the prepared pan, then bake for 10 minutes so the base sets.
Make the cranberry filling
  1. In a saucepan, cook cranberries, granulated sugar, orange juice, orange zest, cornstarch, and cinnamon over medium heat for 8-10 minutes until thickened and glossy.
Assemble and bake
  1. Spread the hot cranberry filling over the baked base, leaving an even layer for consistent bars.
  2. Crumble the remaining oat mixture over the top in an even layer to create a full crumble crust.
  3. Bake for 25-28 minutes at 375F until the top is golden and the edges look set.
  4. Cool the bars completely before slicing to keep the filling from running.
  5. Dust with powdered sugar and cut into 16 bars for clean, jewel-bright slices.

Notes

For the thickest filling, stir constantly during the last 2-3 minutes until the mixture turns glossy and holds shape on a spoon. Store covered in the refrigerator up to 4 days; freeze bars (well wrapped) up to 2 months. To make them dairy-free, replace the butter with a plant-based cold-butter substitute that bakes and firms like butter.