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Buttery Cranberry Orange Crumble Bars with Oats

A single serving of cranberry crumble bars showing a thick layer of bright red cranberry filling between an oat base and a crumbly topping.
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Create these easy, buttery cranberry crumble bars featuring a sweet-tart cranberry orange filling and a wholesome oat topping. They slice beautifully and are perfect for holiday baking or simple winter desserts.

Ingredients

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  • 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
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 1 large egg

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crumble base and topping: In a large bowl, whisk together the flour, rolled 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; set aside.
  4. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 12 minutes until lightly golden.
  5. Prepare the filling while the crust bakes: In a medium saucepan, combine the cranberries, granulated sugar, cornstarch, orange zest, and orange juice.
  6. Cook the filling over medium heat, stirring often, until the cranberries begin to pop and the mixture thickens slightly, about 5 to 7 minutes. Remove from heat.
  7. Gently stir the egg into the slightly cooled cranberry filling.
  8. Spread the cranberry filling evenly over the partially baked crust.
  9. Sprinkle the reserved 1 1/2 cups of crumble mixture evenly over the filling.
  10. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
  11. Let the bars cool completely in the pan on a wire rack, about 2 hours, before lifting them out using the parchment overhangs.
  12. Cut into squares for serving. These bars freeze well for make ahead holiday desserts.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the butter with browned butter in the crumble mixture.
  • If you prefer a sweeter bar, increase the granulated sugar in the filling by 1 tablespoon.
  • These buttery shortbread bars are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/cranberry-crumble-bars/