Cranberry Crumble Bars combine bright tart cranberries, fragrant orange, and a buttery, oat-studded crumble for a festive holiday treat. These bars are simple to make and ideal for Thanksgiving or Christmas dessert tables. Serve warm with a scoop of vanilla ice cream for an extra-special finish.
The Best Cranberry Bar Recipe
This recipe captures classic holiday flavors in an easy-to-follow bar: a sturdy buttery crust, a bright cranberry-orange filling, and a crumbly oat topping. The contrast of tart fruit and sweet crumble makes these bars a crowd-pleaser—simple to slice and share.
Looking for More Cranberry Recipes?
If you love cranberries, try a light and creamy cranberry fluff salad for another festive option.
Key Ingredients
- Brown sugar & organic cane sugar – A blend for balanced sweetness; coconut sugar works as a less-sweet swap.
- All-purpose flour – Substitute 1:1 gluten-free flour to make these bars gluten-free.
- Rolled oats – Adds texture; use certified gluten-free oats if needed.
- Ground flax – Optional, for extra nutrition and texture.
- Butter – Gives a golden, tender crust; use dairy-free butter for a vegan option.
- Orange zest & juice – Brightens the filling and balances the tart cranberries.
- Fresh cranberries – Provide tartness and a festive color.
How To Make Cranberry Bars
Preheat the oven to 375°F. Prepare your crust and topping by combining the dry ingredients, then add the wet ingredients and cut in the butter. Press just over half of the mixture into a parchment-lined 9×13 pan to form the crust.
In a medium bowl combine cornstarch and sugar, then stir in orange juice, orange zest, vanilla, and a pinch of nutmeg. Fold in the fresh cranberries so they are evenly coated. Spread the cranberry filling over the pressed crust. Sprinkle the remaining crumble mixture—combined with a few tablespoons more brown sugar—over the top in an even layer.
Bake on the middle oven rack for 40–45 minutes, until the topping is golden brown and the cranberry filling is bubbling slightly. Allow the pan to cool completely before lifting out with the parchment and cutting into squares.
These bars slice cleanly once cooled and keep well in the refrigerator, making them a convenient make-ahead dessert for holiday gatherings.
Remove from the oven, cool to room temperature, then cut into bars. These cranberry crumble bars are a favorite holiday recipe and are great for sharing with friends and family.
Cranberry Crumble Bars FAQs
You can substitute coconut sugar for brown sugar for a slightly less-sweet result.
Use a 1:1 gluten-free all-purpose flour and certified gluten-free rolled oats.
Replace the butter with a plant-based butter and proceed as directed.
Store cooled bars in an airtight container in the refrigerator for up to five days.
Other Holiday Dessert Recipes You Might Like
- Rum-Buttered Nutmeg Logs
- Ritz Cookies (white chocolate & peanut butter)
- Million Dollar Paleo Chocolate Truffles
- Vegan Blackberry Cheesecake Bars
- Seven Layer Bars (pistachio)
- Brown Butter Cherry Chocolate Chunk Cookie Bars
Cranberry Crumble Bars Recipe
Ingredients
Crust/Topping Mix:
- 2 ¾ cups all-purpose flour, or 1-to-1 gluten-free flour
- ½ cup + 3 tablespoons brown sugar
- ½ cup organic cane sugar, or granulated sugar
- ¼ cup rolled oats
- 1 tablespoon ground flax
- Pinch kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup salted butter, room temperature and cubed
Filling:
- ½ cup organic cane sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange juice
- 2–3 teaspoons orange zest
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- 4 cups fresh cranberries
Instructions
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Prep: Preheat oven to 375°F. Line a 9×13 baking pan with parchment, leaving flaps over the sides for easy removal. Spray the bottom of the pan with non-stick spray.
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Crust Dry Ingredients: In a large bowl whisk together 2 ¾ cups all-purpose flour, ½ cup brown sugar, ½ cup organic cane sugar, ¼ cup rolled oats, 1 tablespoon ground flax, and a pinch of kosher salt. Set aside.
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Crust Wet Ingredients: In a small bowl whisk 1 egg and 1 teaspoon vanilla extract. Pour into the flour mixture and stir to combine. Add 1 cup cubed salted butter (room temperature) and cut it into the flour until coarse crumbs form.
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Baking Dish: Press a little more than half of the flour mixture evenly into the prepared pan to form the crust. Set aside the remaining mixture.
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Make Filling: In a medium bowl combine ½ cup organic cane sugar and 1 tablespoon cornstarch. Add 1 tablespoon orange juice, 2–3 teaspoons orange zest, ½ teaspoon vanilla extract, and ⅛ teaspoon nutmeg. Stir and fold in 4 cups fresh cranberries. Spread the cranberry mixture over the crust.
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Topping: Stir 3 tablespoons brown sugar into the reserved flour mixture, then crumble it evenly over the cranberry layer.
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Bake: Bake on the middle rack for 40–45 minutes, until the top is golden and filling is bubbling.
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Serve: Remove from oven and let cool completely before cutting into squares.
Notes
- Brown Sugar: Coconut sugar can be used instead of brown sugar for a less-sweet flavor.
- Gluten-Free: Use 1-to-1 gluten-free flour and certified gluten-free oats to adapt the recipe.
- Dairy-Free: Substitute a plant-based butter to make these bars dairy-free.
- Storage: Store covered in the refrigerator for up to 5 days.