cranberry crumble bars

Pick cranberry bars for a colorful addition to a cookie tray and because they are so easy to make.

Cranberry Crumble Bars

sugar

orange juice

water

cranberries

orange peel

cinnamon

brown sugar

butter or margarine, softened

oats

Gold Medal™ all-purpose or whole wheat flour

salt

In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.

Heat oven to 400°F. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.

Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.

Tart cranberries with orange zest make the best filling in these holiday cranberry crumble bars. The oatmeal crust and crumble is delicious!

(250 g) all purpose flour

(125 g) old fashioned rolled oats

(55 g) finely chopped almonds (optional)

(100 g) light brown sugar

(100 g) granulated sugar

baking powder

egg (lightly beaten)

vanilla extract

(150 g) granulated sugar

orange zest

cornstarch

Preheat oven

Preheat oven to 350&deg; F. Line a 9x13 baking dish with parchment paper and set aside.

Make crust/crumble mixture

In the bowl of a stand mixer (or using a hand mixer), combine flour, oats, chopped almonds, brown sugar, granulated sugar, baking powder and salt. Mix for 30 seconds until thoroughly combined. With the mixer on low, add the butter and mix until the mixture resembles coarse sand (about 2 minutes). Add egg and vanilla, and mix just until combined.

Bake crust

Transfer half the crumble mixture to prepared pan. Use your hands or the back of a measuring cup to press mixture evenly into the bottom to form the crust. Store the remaining mixture (used for the topping) in the refrigerator while the crust bakes. Bake crust for 20 minutes or until golden (keep the oven on).

Make cranberry filling

In a bowl, toss together cranberries, sugar, orange juice, orange zest, cornstarch and vanilla.

Assemble

Spread filling evenly over the baked crust (it&rsquo;s okay if it&rsquo;s still warm). Sprinkle remaining oat mixture evenly over the cranberry layer.

Bake bars

Bake 350&deg; F for 30 to 35 minutes or until the top is golden brown and berries are bubbling. Allow bars to cool completely before removing from pan and cutting into squares.

These Cranberry Orange Crumble Bars are the perfect balance between tart and sweet, plus they're made with only 10 ingredients! 

Cranberry Orange Crumble Bars 

(120 ml) fresh-squeezed orange juice* (about 1 large orange)

(116 g) blanched almond flour

(59 g) tapioca starch/flour

(170 g) One Degree Organics Sprouted Rolled Oats

(198 g) natural almond butter*

Prepare the Filling: add all ingredients in a medium pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the cranberries have popped. Set aside to cool.

Preheat the oven to 350F and line a 9&#215;9” baking pan with parchment paper. 

Mix the Dry: add the Almond Flour, Tapioca Flour, Oats, Baking Powder, and Salt to a large bowl. Whisk until evenly incorporated.

Add the Wet: stir the Almond Butter and Maple Syrup together in a small bowl until they form an even paste, then add this mixture to the dry ingredients. Stir well until no dry clumps are left – the mixture should be pretty thick!

Assemble: press half of the “dough” into the bottom of the prepared tin, then spread the cranberry orange filling evenly over the top. Use your hands to crumble remaining dough and sprinkle it over the top of the filling. 

Bake: for 27-30 minutes, or until the crumb topping is crisp and slightly browned. Let cool completely before removing from the pan and slicing into 9 equal bars. Serve as desired; leftovers will last at room temperature for up to 4 days, in the fridge for about a week, and frozen for about a month.

I have made these several times. I love the tartness of the cranberries. These have become a breakfast item for me. I love the nut butter instead of using another fat. I have tried sunflower butter and almond butter. I have been happy with both.

I just made these yesterday for Thanksgiving and they went over great! I used peanut butter instead of almond butter because it was what I had and the dough wasn’t quite as thick but the recipe worked out and we all loved it!

Fast, easy, no mixer cranberry oatmeal bars with juicy cranberries and big crumbles!! Perfect for breakfast, snacks, or dessert!

Cranberry Oatmeal Bars

orange

corn starch

unsalted butter, melted

brown sugar (packed)

all-purpose flour

old-fashioned whole-rolled oats

To a medium stockpot with high sides, add the cranberries, optional orange zest, orange juice, granulated sugar, and bring to a boil over high heat, stirring often to incorporate the sugar.

Once mixture has come to a boil, reduce the heat to medium low, add the corn starch, stir to combine, and allow mixture to simmer for about 15 minutes. While it simmers, make the bars.

Make the Cranberry Filling:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

Add the sugars, vanilla, and whisk to combine.

Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.

Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.

Add the cranberry filling over the crust making sure there’s complete coverage but leave a 1/4-inch bare margin around the edges. Tip – The cranberry filling will burn if it’s touching the edges of the pan and will also stick like crazy.

Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Tip – Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.

Top 4 cranberry crumble bars recipes from across the web

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Cranberry Crumble Bars

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Top 4 cranberry crumble bars recipes from across the web

The most viewed cranberry crumble bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Crumble Bars

Cranberry Crumble Bars

Cranberry Orange Crumble Bars

Cranberry Oatmeal Bars

The most viewed cranberry crumble bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine