Sweet and tangy cranberry filling nestled between layers of buttery oatmeal crumble—these cranberry crumble bars are the perfect balance of flavors. Whether you’re entertaining guests or simply craving a comforting treat, this recipe is a winner for any occasion.
Why You’ll Love This Recipe
I love this recipe because it’s a simple yet impressive dessert that pairs beautifully with coffee or tea. The tartness of the cranberries is perfectly complemented by the buttery crumble, making it a favorite for holiday gatherings or an everyday indulgence. Plus, the recipe can easily be adapted to suit dietary preferences, including gluten-free options.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups rolled oats
1 1/2 cups all-purpose flour (or gluten-free flour blend)
1 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil or unsalted butter, melted
2 cups fresh or frozen cranberries
1/3 cup maple syrup or honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
Directions
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large bowl, mix the oats, flour, brown sugar, baking soda, and salt. Stir in melted coconut oil or butter until the mixture forms a crumbly texture.
Press half of the crumble mixture firmly into the baking dish to create the base layer.
In a medium saucepan, combine the cranberries, maple syrup, cornstarch, and cinnamon (if using). Cook over medium heat, stirring frequently, until the cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and stir in vanilla extract.
Spread the cranberry filling evenly over the base layer.
Sprinkle the remaining crumble mixture over the cranberry layer and press down gently.
Bake for 30-35 minutes, or until the top turns golden brown.
Let the bars cool completely in the dish before slicing them into squares.
Servings and Timing
Servings: 9 bars
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: 210 kcal per bar
Variations
Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
Vegan: Substitute honey with maple syrup and ensure the butter is replaced with coconut oil.
Nutty Addition: Add chopped walnuts or pecans to the crumble mixture for extra crunch.
Spiced Cranberry: Enhance the flavor with a pinch of nutmeg or ginger in the cranberry filling.
Citrus Twist: Add a teaspoon of orange zest to the cranberry mixture for a bright citrus note.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. If you prefer them warm, reheat individual bars in the microwave for 10-15 seconds.
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FAQs
How do I keep the bars from falling apart?
Make sure the base layer is firmly pressed down and allow the bars to cool completely before slicing. This helps them set properly.
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries are ideal for the tart filling, but you can rehydrate dried cranberries in warm water or juice for a similar result.
Can I freeze cranberry crumble bars?
Yes, I freeze these bars by wrapping them individually in plastic wrap and storing them in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
What other fruits can I use?
Blueberries, raspberries, or even a mix of berries make excellent substitutes for cranberries in this recipe.
Can I make these bars ahead of time?
Absolutely! I recommend making them a day in advance as the flavors meld together beautifully overnight.
Conclusion
These cranberry crumble bars are a delightful mix of tangy and sweet, with a buttery crumble that satisfies every time. Whether you’re serving them at a festive gathering or enjoying a quiet moment at home, they’re sure to impress. Try out the variations to make the recipe your own and share them with loved ones.
📖 Recipe:
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Cranberry Crumble Bars
- Total Time: 50 minutes
- Yield: 9 bars
- Diet: Vegetarian
Description
Sweet and tangy cranberry crumble bars with a buttery oatmeal base and topping—perfect for holidays or everyday treats. This simple yet impressive dessert is adaptable for gluten-free and vegan diets.
Ingredients
2 cups rolled oats
1 1/2 cups all-purpose flour (or gluten-free flour blend)
1 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil or unsalted butter, melted
2 cups fresh or frozen cranberries
1/3 cup maple syrup or honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine oats, flour, brown sugar, baking soda, and salt. Mix in melted coconut oil or butter until crumbly.
- Press half of the crumble mixture firmly into the prepared dish as the base layer.
- In a saucepan, cook cranberries, maple syrup, cornstarch, and cinnamon over medium heat, stirring until cranberries burst and the mixture thickens (8-10 minutes). Stir in vanilla extract.
- Spread the cranberry filling evenly over the base layer.
- Sprinkle the remaining crumble mixture on top and press gently.
- Bake for 30-35 minutes, or until the top is golden brown.
- Cool completely in the dish before slicing into bars.
Notes
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
Vegan Option: Replace honey with maple syrup and butter with coconut oil.
Add-ons: Include chopped nuts or spices for enhanced flavor.
Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 bars
- Calories: 210 kcal
