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Buttery Cranberry Crumble Bars with Tart Filling

A single, thick slice of amazing cranberry crumble bars showing a golden crust, bright red filling, and crumbly topping.
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Make these simple cranberry crumble bars featuring a buttery shortbread crust, a bright, tart cranberry filling, and a sweet, golden crumble topping. These bars are easy to prepare and slice well, making them perfect for holiday gatherings or everyday snacking.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 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
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon orange zest (optional, for brighter flavor)
  • 1 large egg

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crumble base: In a large bowl, whisk together the flour, oats, brown sugar, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of this mixture for the topping; press the remaining mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  4. Bake the crust for 12 minutes until lightly set.
  5. Prepare the cranberry filling while the crust bakes: In a medium bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest, if using. Toss gently to coat.
  6. Pour the cranberry filling evenly over the warm, pre-baked crust.
  7. Sprinkle the reserved 1 1/2 cups of crumble mixture evenly over the cranberry layer.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the cranberry filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  10. Once cool, cut into squares. You can optionally drizzle with a simple vanilla glaze for extra sweetness.

Notes

  • For a richer flavor, substitute 1/2 cup of the butter in the crust/crumble with browned butter. Let the butter cool slightly before mixing with dry ingredients.
  • If using frozen cranberries, do not thaw them before mixing with the sugar and cornstarch.
  • These sliceable cranberry dessert bars keep well in an airtight container at room temperature for up to three days.

Nutrition

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