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Delicious homemade cranberry crumble bars with a golden topping and fresh cranberries

Cranberry Crumble Bars

These delightful cranberry crumble bars feature a buttery shortbread crust, a sweet and tart cranberry filling, and a crunchy oat crumble topping, perfect for a festive treat or dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Crust and Crumble
  • 1 ½ cups All-purpose flour
  • 1 cup Rolled oats
  • ½ cup Granulated sugar
  • ½ cup Light brown sugar packed
  • 1 cup Cold unsalted butter diced
  • ½ teaspoon Salt
Cranberry Filling
  • 3 cups Fresh cranberries
  • ¾ cup Granulated sugar
  • 2 tablespoons Orange juice
  • 1 tablespoon Cornstarch

Equipment

  • Baking pan (9x13 inch)
  • Large mixing bowls
  • Measuring cups and spoons
  • Parchment paper
  • Oven

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine flour, oats, granulated sugar, brown sugar, and salt, then cut in the cold diced butter until the mixture resembles coarse crumbs.
  3. Press two-thirds of the crumble mixture evenly into the bottom of the prepared pan for the crust and bake for 10-12 minutes until lightly golden.
  4. While the crust bakes, combine cranberries, granulated sugar, orange juice, and cornstarch in a saucepan and cook over medium heat until thickened and cranberries burst.
  5. Spread the cranberry filling evenly over the partially baked crust, then crumble the remaining oat mixture over the cranberry layer.
  6. Return the pan to the oven and bake for another 25-30 minutes until the topping is golden brown and the filling is bubbly.
  7. Allow the bars to cool completely in the pan on a wire rack before lifting and cutting into squares.

Notes

For best results, allow the bars to cool completely before cutting to ensure clean slices. You can substitute other berries for the cranberries, or add orange zest to the cranberry filling for an extra flavor boost.