Description
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.
Ingredients
Scale
Cranberry Crumb Bars
- 2 cups (180g) rolled 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
- 1–1/4 cup whole cranberry sauce
- 1/2 cup fresh raspberries
Easy Cranberry Sauce
- 6 oz (1–1/2 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
Instructions
Cranberry Crumb Bars:
- 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.
- Make the crumble: In a large mixing bowl, whisk together the oats, flour, brown sugar, baking soda, and spices until well-combined.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and let cool completely before cutting into bars. Enjoy!!
Fresh Cranberry Sauce: 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.
- 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.
- The cranberry sauce can be made in advance, and will keep for several days in the refrigerator.
Notes
- 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