Cranberry Crumble Bars
These cranberry crumble bars feature a buttery shortbread crust, a jammy cranberry filling, and a crisp oat topping, perfect for any occasion.
Equipment
- 8-inch square baking pan
Ingredients
Crumble Base and Topping
- 1.5 cups all-purpose flour
- 1.5 cups rolled oats
- 1 cup packed light brown sugar
- 0.5 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.75 cup unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
Filling
- 2 cups cranberry sauce can use homemade or store-bought
Instructions
Preparation
- Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper.
- In a large bowl, whisk together the flour, oats, sugar, cinnamon, and baking powder with ½ teaspoon kosher salt.
- Add the melted butter and vanilla extract to the flour mixture and stir until the butter is incorporated and the dough begins to clump together.
- Press two-thirds of the crumble mixture into the bottom of the prepared baking pan, spreading it into an even layer.
- Bake the base layer for 10 minutes then remove it from the oven.
- Spoon the leftover cranberry sauce on top of the base then spread it into an even layer.
- Sprinkle pieces of the remaining crumble mixture on top. Bake the bars until the top crumble mixture is golden and set, 25 to 30 minutes.
- Remove the bars from the oven and let them cool completely in the pan before slicing and serving.
Notes
You can use canned whole-berry sauce, cranberry jam, or fresh cranberries cooked into sauce. Store cooled bars in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For freezing, wrap tightly in plastic wrap and store for up to 3 months.
Nutrition
Serving: 1bar
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