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Rows of sliced raspberry and cranberry crumb bars on parchment paper.

Raspberry and Cranberry Crumb Pie Bars

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 16 Bars 1x
  • Category: Dessert, Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


Easy and delicious homemade cranberry crumb bars with raspberries. A buttery brown sugar oat crust and crumb topping combine with a sweet-tart cranberry and raspberry fruit filling for handheld crumble pie bliss. Made with simple ingredients and perfect for repurposing leftover cranberry sauce. Egg free, vegan, and gluten-free friendly.



Cranberry Crumb Bars

  • 2 cups (180grolled oats
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 tspbaking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 1 cup (226g or 2 sticks) unsalted butter, softened
  • 11/4 cup whole cranberry sauce
  • 1/2 cup fresh raspberries

Easy Cranberry Sauce

  • 6 oz (11/2 cups) fresh cranberries
  • 1/4 cup (60g) orange juice
  • 1/2 cup (100g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp orange zest


Cranberry Crumb Bars:

  1. Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.
  2. Make the crumble: In a large mixing bowl, whisk together the oats, flour, brown sugar, baking soda, and spices until well-combined.
  3. Cut the butter into cubes, then use a pastry blender or your fingers to incorporate the butter into the dry ingredients. Mix until the mixture is completely moistened, and you’ve formed a shaggy, crumbly dough, that easily sticks together when pinched. This may take a few minutes.
  4. Assemble to bars: Scoop about two thirds of the crumble dough into the prepared baking pan, and press into an even layer along the bottom.
  5. Spread the cranberry sauce onto the crust, leaving about a 1/4-inch border around the edges. Top with the fresh raspberries, then sprinkle the remaining crumb mixture on top, from edge to edge. Press down gently to form an even layer.
  6. Bake for 30-40 minutes, until the cranberry filling is beginning to bubble and the crumble topping is golden brown and has puffed up slightly. 
  7. Remove from the oven and let cool completely before cutting into bars. Enjoy!!

Fresh Cranberry Sauce: ¹

  1. Add the cranberries, orange juice, and sugar to a medium sauce pan. Cook over low heat, stirring occasionally, for 10 minutes, until the sugar has dissolved, and the cranberries have begun to soften.
  2. Turn the heat up to medium, add the vanilla and orange zest, and continue cooking until the cranberries burst, another 10-15 minutes. Let cool to room-temperature before adding to the bars.
  3. The cranberry sauce can be made in advance, and will keep for several days in the refrigerator.


  • Note: if you’re using another homemade cranberry sauce with a thinner/saucier consistency, you may want to add up to a teaspoon of arrowroot starch or cornstarch.
  • Make them gluten-free: replace the flour with a gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur Flour. Be sure to measure by weight for the most accurate substitution.
  • Serve with a vanilla-orange glaze: whisk together 1/2 cup (60g) powdered sugar, 1/2 tsp orange zest, 1/2 tsp vanilla extract, and 1 Tbsp milk or orange juice until combined. Drizzle over the crumb bars.

Keywords: cranberry crumb bars, raspberries, pie bars, crumble, orange, icing