Cranberry Oatmeal Crumble Bars

I’ve got a blueberry and raspberry version of these bars and to get into the seasonal spirit, I knew a cranberry rendition would be perfect.

The bars are soft, slightly chewy, and the hearty oats with big crumbles are a perfect contrast to the juicy cranberry filling.

They’re easy, you don’t need a mixer, and the crust and crumble topping are one in the same. One less step and one less bowl to wash.

I boiled fresh cranberries with sugar and orange juice. Orange and cranberry are such complementary flavors and the subtle citrus brightens up the overall flavor of the bars. Add orange zest to taste if you want to intensify the orange flavor.

Cranberry Filling

  • 2 cups fresh cranberries
  • 2 teaspoons orange zest, optional and to taste
  • 1/4 cup freshly squeezed orange juice
  • 3/4 cup granulated sugar
  • 2 teaspoons corn starch


  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
  • pinch salt, optional and to taste


  1. Cranberry Filling – To a medium stockpot with high sides, add the cranberries, optional orange zest, orange juice, granulated sugar, and bring to a boil over high heat, stirring often to incorporate the sugar.
  2. Once mixture has come to a boil, reduce the heat to medium low, add the corn starch, stir to combine, and allow mixture to simmer for about 15 minutes. While it simmers, make the bars.
  3. ...................................

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