There’s something magical about the moment when the aroma of buttery, crumbly dough and bubbling cranberries fills your kitchen. If you’re looking for that perfect balance of sweet comfort and bright tartness, these Cranberry Crumble Bars are about to become your new favorite. They capture everything wonderful about fall baking—the warmth, the spice, the seasonal fruit—while being surprisingly simple to make.
I discovered this recipe years ago during a holiday baking marathon, and it’s become my secret weapon for potlucks, family gatherings, and those moments when you need something special without spending hours in the kitchen.
The contrast between the jammy cranberry filling and the buttery crumb topping creates a treat that disappears from plates almost immediately.
Why This Recipe is Awesome
These Cranberry Crumble Bars stand out from typical dessert bars for several compelling reasons. First, they showcase fresh cranberries—an often underutilized fruit that brings a perfect tart balance to sweet desserts. While many recipes rely on dried cranberries, using fresh ones creates a vibrant, jammy layer that’s impossible to resist.
The beauty of these bars lies in their versatility.
They’re elegant enough for holiday gatherings but simple enough for weeknight treats. The same dough serves as both the base and crumble topping, which means less prep work and fewer dishes—always a win in my book!
What truly elevates these bars is how they walk the tightrope between rustic and refined. The crumbly, buttery texture combines with the bright, jewel-toned filling to create something that feels both homey and special.
Plus, they can be served warm with ice cream for a decadent dessert or at room temperature as a portable snack.
Equipment needed: 9×9 inch baking pan, parchment paper, mixing bowls, measuring cups, measuring spoons, pastry cutter or food processor
Cranberry Crumble Bars
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup 2 sticks cold unsalted butter, cut into small cubes
- 1 large egg lightly beaten
- 3 cups fresh cranberries or frozen, not thawed
- ⅔ cup granulated sugar for filling
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Prepare your pan and oven. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang on two sides for easy removal later.
- Make the cranberry filling. In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, and cornstarch. Cook over medium heat for 5-7 minutes until cranberries begin to burst and mixture thickens. Remove from heat, stir in vanilla extract, and set aside to cool slightly.
- Prepare the crumble mixture. In a large bowl, whisk together flour, oats, both sugars, baking powder, salt, cinnamon, and nutmeg until well combined.
- Cut in the butter. Add the cold butter cubes to the dry ingredients and use a pastry cutter, two forks, or your fingertips to work the butter into the mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
- Add the egg. Stir in the beaten egg just until the mixture starts to come together. It will still be crumbly, but should hold together when pressed.
- Create the base layer. Press about two-thirds of the crumble mixture firmly into the bottom of your prepared pan to form an even crust.
- Add the cranberry filling. Spread the cranberry mixture evenly over the crust, leaving a small border around the edges.
- Top with remaining crumble. Sprinkle the remaining crumble mixture over the cranberry layer, gently pressing it down slightly.
- Bake until golden. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Cool completely before cutting. Allow the bars to cool in the pan for at least 1 hour, then use the parchment overhang to lift them out. Cut into 16 squares for serving.
Notes
- For extra texture and flavor, try adding ½ cup chopped pecans or walnuts to the crumble topping.
- These bars freeze beautifully for up to 3 months. Simply wrap individual portions in plastic wrap and store in a freezer-safe container.
- The bars will firm up as they cool, so resist the temptation to cut them while still warm (though a warm, crumbly serving with ice cream is delicious too!).
- For a more pronounced orange flavor, increase the zest to 2 tablespoons.
- Make sure your butter is very cold for the best crumble texture.
Calories & Nutritional Info
- Calories: Approximately 280 calories per bar
- Carbohydrates: 42g (Sugars: 25g)
- Fat: 12g (Saturated Fat: 7g)
- Protein: 3g
- Fiber: 2g
- Contains: Gluten, dairy, and eggs
- Can be adapted for dietary needs (see Alternatives & Substitutions)
Common Mistakes to Avoid
- Using room temperature butter – Cold butter is essential for achieving that perfect crumbly texture. If your butter gets too soft, pop the mixture in the refrigerator for 15 minutes before continuing.
- Undercooking the cranberry filling – Make sure it thickens properly or you’ll end up with soggy bars. You should see it change from foamy to glossy and jammy.
- Skipping the parchment paper – These bars can stick stubbornly to the pan, making clean removal nearly impossible without that parchment sling.
- Cutting while still hot – Patience pays off! The bars need time to set up properly, or they’ll fall apart when cut.
- Overworking the crumble dough – Mix just until combined for the best texture; overworking leads to tough, dense bars instead of tender, crumbly ones.
Alternatives & Substitutions
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
- Vegan Adaptation: Replace butter with cold coconut oil or vegan butter and use a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) in place of the egg.
- Fruit Variations: Blueberries, raspberries, or a mixture of berries can replace cranberries (may need to adjust sugar depending on sweetness).
- Spice Alternatives: Try cardamom or ginger in place of nutmeg for a different flavor profile.
- Sweetener Options: Reduce sugar by using honey in the filling (use ½ cup) or maple syrup in the crumble (reduce other liquid slightly).
FAQs
Can I use dried cranberries instead of fresh?
While fresh cranberries provide the best jammy texture and tart flavor, you can use dried cranberries in a pinch. Rehydrate 1½ cups of dried cranberries in hot water for 15 minutes, drain well, then combine with the sugar, orange juice, zest, and cornstarch as directed. The flavor will be sweeter and less tart than with fresh berries.
Why did my bars turn out too crumbly?
The most common culprit is too little moisture in the dough. Make sure you’re using a large egg, and if your mixture seems very dry, you can add 1-2 tablespoons of cold water. Also, pressing the base layer firmly into the pan helps create a sturdy foundation that holds together when cut.
Can I make these bars ahead of time?
Absolutely! These bars actually improve with a day of rest as the flavors meld together. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.
How do I know when the cranberry filling is cooked enough?
The cranberry filling should bubble and thicken noticeably. You’ll see most berries burst open, and when you draw a spoon through the mixture, it should leave a clear path for a moment before slowly filling in. It will continue to thicken as it cools.
Can I double this recipe for a larger crowd?
Yes! Double all ingredients and bake in a 9×13 inch pan. You may need to increase the baking time by 5-10 minutes. Look for golden brown edges and slight bubbling of the filling to know when they’re done.
Final Thoughts
These Cranberry Crumble Bars represent what I love most about seasonal baking—simple ingredients transformed into something truly special. There’s something deeply satisfying about the way the buttery crumble complements the bright, tangy cranberry filling. Whether you’re making them for a holiday dessert table or just because you scored some fresh cranberries, I hope these bars bring as much joy to your kitchen as they have to mine. Happy baking!
