Cranberry Crumb Bars
Pull Up a Chair—Let’s Talk Cranberry Crumb Bars
Okay, friend, you know those recipes you kind of fall into by accident (like the time you find half a bag of cranberries in your freezer and think, yeah, let’s try something…) and then, somehow, they turn into a small family legend? That’s these Cranberry crumb bars for me. They’re that odd marriage of tart and sweet and, to be honest, the crumb topping is basically why I make these at all—well, that and the excuse to eat them for breakfast. Look, sometimes I hide the last piece in our bread box, but my partner always sniffs it out. Every. Single. Time. Oh, and these bars got me through the longest school bake sale ever without losing my mind (much).
Why You’ll Love This Recipe
I tend to whip these up when I *should* be doing about five other things, but—somehow—they never feel like a fuss. My family goes just bonkers for these during the holidays (or honestly anytime there are cranberries in the house). Sometimes I use them as an excuse to test every jam I have in the fridge—peach, raspberry, you name it; it’s honestly impossible to mess these up. I used to get so stressed about that crumb topping getting too soggy, but as it turns out, even a slightly mushy top still tastes fantastic. Plus, this recipe doesn’t demand any fancy stuff (though my aunt swears by organic unsalted butter…could’ve fooled me).
What You’ll Need (aka Ingredients, With Some Swaps)
- 2 cups all-purpose flour (I’ve used half whole wheat when I’m feeling, you know, virtuous/patient)
- 1 1/2 cups rolled oats (quick oats work but, no lie, it’s less chunky—which is kinda sad)
- 1 cup brown sugar (sometimes I go half-and-half with raw/turbinado sugar if I’m out)
- 3/4 cup cold unsalted butter, cubed (my grandma swore by Kerrygold, but honestly, store brand is fine—don’t @ me)
- 1/2 tsp cinnamon (okay, you could skip this, but I wouldn’t!)
- Pinch of salt (I grab whatever’s closest, sea or table salt, unless it’s sugar—done that before, not recommended)
- 2 cups cranberries (fresh or frozen, and I never bother thawing if frozen—don’t sweat it)
- 3/4 cup sugar (granulated, or, and here’s a twist, toss in some coconut sugar—slightly wilder flavor)
- 2 tbsp cornstarch (or just plain flour if you’re out—filling will be a smidge less glossy, not a disaster)
- Zest of one orange (well, sometimes I skip this, but only if I can’t be bothered buying oranges—they do make it pop though)
Let’s Get Baking (with Occasional Sidetrack)
- Preheat your oven to 180°C/350°F. Line a 9×13 inch pan with parchment or, honestly, give it a good grease with butter. If you only have a square pan, just make them thicker—no biggie.
- In a big bowl, toss together your flour, oats, and brown sugar. Add the cinnamon and salt. Give it all a stir.
- Sling in your cold, cubed butter. Now, if you have a pastry blender—good for you! If not, use your fingers (best part, in my opinion) and mash/rub it in till it’s all kind of like damp sand with a few rocky bits. I sometimes get distracted here and taste a crumble or two—don’t judge.
- Set about 1 1/2 cups of this crumble aside (top secret: this is for the topping and yes, it’s absolutely okay to nibble a bit too).
- Press the rest flat into your prepared pan. If it looks patchy—that’s okay! Never met a perfect bottom crust, anyway.
- Mix the cranberries with the sugar, cornstarch, and orange zest in another bowl (or directly over the crust if I’m feeling lazy). Toss ’em so everything gets coated. This is where I sometimes debate tossing in a tiny splash of vanilla—up to you.
- Pour the cranberry mix right over your base and wiggle the pan a bit so it spreads. Try to get an even layer, but if a few cranberries are mischievous and roll away, just poke ’em back with a spoon. Top with that reserved crumble—scatter it haphazardly, life’s too short for symmetry.
- Bake for about 40–45 minutes, until it’s bubbling at the sides and the top is golden (or darker, if like me you sometimes get distracted and start online window shopping—still good, just a bit crunchier!).
- Cool fully in the pan—you’ll thank me, trust. Actually, if you cut them when they’re warm, they turn into a hot mess (which is tasty, but not exactly “bars”).
Real-Life Notes (Straight From My Kitchen Battles)
- If your crumble feels too dry, a tiny splash of milk makes it stickier—just don’t overdo it or you’ll get paste.
- Once I tried to swap all-purpose for almond flour. Didn’t totally bomb, but they’re very crumbly-crumby, so keep a fork handy if you try this.
- The taste really does bloom the next day…if any survive that long (can’t relate, honestly).
Variations I’ve Tried (Some Worked, Some…Not So Much)
- Mixed berries instead of just cranberry? Totally works—blueberries especially. Blackberries were, um, a bit mushy. Wouldn’t repeat.
- Chopped pecans in the topping. YES. Try it.
- Lemon zest instead of orange. Feels a smidge sharper, good if you want more zing.
- I once stirred in some shredded coconut—my partner was not a fan, but I didn’t hate it.
Equipment (But Don’t Panic If You’re Missing Stuff)
- Bowl (two if you’re an organized soul, but really, one and a quick rinse does the trick)
- 9×13-inch baking pan (mine is older than my dog, but use whatever size gets closest—timing may change)
- Pastry blender, if you’ve got it. Forks work, hands are classic. Food processor? Only if yours doesn’t blast the flour everywhere (looking at you, old Cuisinart…)
One time I just mashed everything with a potato masher. Not elegant, but hey, bars were bars!
How to Store ‘Em (If They Last More Than a Day…ha!)
Pop cooled bars in an airtight container. They’ll stay fresh at room temp for ~2 days (supposedly), or in the fridge for up to a week, though in my house, even a squirrel would be lucky to find leftovers after 24 hours. You can freeze ’em, stacked between parchment—defrost overnight.
How I Like To Serve These Bars
I love a bar warmed up with vanilla ice cream on top (Sunday treat), but my aunt likes hers straight out of the fridge with black tea. At Christmas, we put a plate of these out for breakfast—no shame, just pure cranberry joy. OR, honestly, tuck one in a lunchbox and you’re golden.
Lessons Learned (Mostly From My Own Goofs)
- Don’t skimp on cooling. I once tried to cut while the bars were hot and, yikes, ended up with cranberry cobbler—which, alright, was delicious but not, you know, bars.
- Actually, baking parchment is worth the faff; the first time I didn’t use it, I nearly had to chisel the bars out.
- If using frozen cranberries, don’t bother thawing, but maybe add a couple minutes to the baking time if it looks pale in the middle.
Got Questions? I Heard These A Lot
- “Can I use dried cranberries?” So, you can, but it changes the vibe—less juicy. I’d soak them in OJ or water for a bit first. They’ll never have the same zing as fresh/frozen, to be honest.
- “Is there a gluten-free option?” Yep. Use a GF flour blend (like the one form Minimalist Baker) and make sure your oats are certified GF. Taste changes a bit, but still totally snackable.
- “Can I halve this?” For sure. Square pan, same deal, watch the bake time (probably 30–35 mins). Or, make the whole thing and gift half to a mate—sharing’s half the fun!
- “Do I need to use parchment?” Strictly—no. Recommended—yes. Stuck bars are a pain. But if you’ve got a good nonstick pan and a bit of butter, you might get away with it.
- “Where can I find more cranberry recipes?” Oh, you have to check Sally’s Baking Addiction’s cranberry roundup—I pick up ideas there all the time. Worth a peek!
Oh, and did I mention these are a great bring-along for picnics? One time we forgot napkins, and well, cranberry stains just make the memories stronger—or at least, more colorful. Anyway, hope you love these crumb bars as much as I do. Drop a note if you try a wild variation—I’m still half-willing to give coconut a second shot.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
- 2 cups fresh or frozen cranberries
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
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2In a large bowl, mix together flour, oats, granulated sugar, brown sugar, and salt. Stir in melted butter and vanilla extract, stirring until crumbly.
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3Press two-thirds of the crumb mixture firmly into the bottom of the prepared baking pan to form the base.
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4In a saucepan, combine cranberries and orange juice. Cook over medium heat for 5–7 minutes until cranberries burst. Stir in cornstarch and cook for 2 more minutes until thickened. Let cool slightly.
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5Spread cranberry mixture evenly over the crust in the pan. Sprinkle remaining crumb mixture over the top.
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6Bake for 40–45 minutes, or until the top is golden brown. Cool completely in the pan before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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