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Buttery Cranberry Crumble Bars

Close-up of two stacked cranberry crumble bars showing the thick, jammy cranberry filling and buttery oat topping.
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Make these buttery cranberry crumble bars for a treat that balances sweet and tart flavors. The recipe yields a soft crust, a juicy filling, and a golden crumble topping, making it simple for any gathering or holiday baking.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 teaspoon orange zest (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crumble mixture: In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside about 1 1/2 cups of this mixture for the topping.
  4. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 12 minutes until lightly set.
  5. Prepare the cranberry filling: In a medium saucepan, combine the cranberries, 1/2 cup sugar, cornstarch, water, and orange zest (if using). Cook over medium heat, stirring often, until the cranberries begin to pop and the mixture thickens, about 5 to 7 minutes. Remove from heat.
  6. Spread the warm cranberry filling evenly over the partially baked crust.
  7. Sprinkle the reserved 1 1/2 cups of crumble mixture evenly over the cranberry filling.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Slice into bars.

Notes

  • For a richer flavor, substitute 1/4 cup of the butter with browned butter in the crumble mixture.
  • These bars slice best after they have cooled completely, which helps the filling set.
  • You can make these ahead; they store well in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://cookingbyjade.com/cranberry-crumble-bars-recipe/