Cranberry Crumble Bars Delight

$- 2 cups fresh or frozen cranberries - 1/2 cup granulated sugar (plus extra for sprinkling) - 1 tablespoon fresh lemon juice - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened to room temperature - 1/2 cup packed light brown sugar - 1 cup rolled oats - 1/2 teaspoon ground cinnamon You can swap fresh cranberries for frozen ones if needed. They work great! If you want a different sweetener, use brown sugar instead of granulated sugar. For a dairy-free option, try coconut oil in place of butter. You can also use a gluten-free flour mix to make these bars gluten-free. When selecting cranberries, look for bright red berries that are firm and plump. Avoid any that are soft or shriveled. Fresh cranberries should have a nice shine. If you opt for frozen, check that there are no ice crystals, as this can spoil the flavor. Always taste a few; they should be tart and crisp! {{ingredient_image_2}} First, set your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter. You can also line it with parchment paper. This makes it easier to lift out the bars later. In a medium saucepan, add the cranberries, 1/2 cup of granulated sugar, lemon juice, and vanilla extract. Heat it over medium heat. Stir often for about 8-10 minutes. You want the cranberries to break down and form a syrupy mix. Once done, take it off the heat and let it cool. In a large bowl, sift together the flour, baking powder, and sea salt. This helps the flour rise better. In another bowl, cream the softened butter and light brown sugar with a mixer. Do this for 2-3 minutes until it looks light and fluffy. Gradually mix in the flour mix until just combined. Fold in the oats and ground cinnamon. Keep mixing until they are evenly mixed in. Set aside about 1 cup of this crumble mixture for the top. Press the rest firmly into the bottom of your baking pan. Spread the cooled cranberry filling over the crumble base. Crumble the reserved mixture on top. For extra sweetness, sprinkle a little sugar over it. Bake for 30-35 minutes. Look for a golden brown top and bubbling edges. Once baked, let it cool in the pan for at least 30 minutes. This helps the bars hold their shape. After cooling, slice them into squares or rectangles. To get the best crumble, mix your dry ingredients well. Use cold butter to keep the texture light. When mixing, don’t overwork the dough. You want small clumps that stay together but are not too dense. If you want extra crunch, add a bit more rolled oats. They help give the bars a nice bite. One common mistake is not cooling the cranberry filling. If it’s too hot, it can make the crumble soggy. Also, avoid pressing the base too hard into the pan. A light press keeps it airy. Lastly, don't skip the sprinkle of sugar on top. It adds a nice sweetness and helps with browning. You can add spices like nutmeg or ginger for more warmth. Chopped nuts add crunch and a rich flavor. Try adding a bit of orange zest for a fresh twist. You could also swap out some flour for almond flour for a nutty taste. Experiment with these ideas to find your favorite combination! Pro Tips Fresh vs. Frozen: Using fresh cranberries will give you a brighter flavor, but frozen cranberries work wonderfully too, as they are often harvested at peak ripeness. Perfect Crumble Texture: For a crunchy topping, ensure your crumble mixture has visible chunks of butter before baking; this will create a delightful texture. Let it Cool: Allow the bars to cool completely in the pan before slicing for the best shape and texture; this helps them set firmly. Customization: Feel free to mix in nuts or chocolate chips into the crumble for added flavor and texture variety! {{image_4}} You can add nuts to your cranberry crumble bars for extra texture. Walnuts or pecans work well. Chop about 1/2 cup of your chosen nuts. Mix them into the crumble dough when you add the oats and cinnamon. This gives you a nice crunch and enhances the flavor. If you want to try other fruits, go for it! You can swap cranberries for blueberries, raspberries, or chopped apples. For blueberries, use the same amount as cranberries. For apples, peel and chop about 2 cups. Adjust sugar to taste. Each fruit will give a unique twist to your bars. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. Make sure your oats are also labeled gluten-free. This way, you can enjoy these bars without gluten. The taste and texture will still be delicious! To keep your cranberry crumble bars fresh, store them in an airtight container. Layer parchment paper between bars to prevent sticking. They can last at room temperature for 2-3 days. If you want them to last longer, store them in the fridge. This keeps them fresh for up to a week. Freezing is a great option for these bars. First, let them cool completely. Then, wrap each bar tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag. You can freeze them for up to 3 months. When you’re ready to enjoy, take them out and let them thaw in the fridge overnight. To reheat your bars, preheat the oven to 350°F (175°C). Place the bars on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This method keeps the crumble crisp and the filling warm. You can also enjoy them cold or at room temperature for a quick snack! Yes, you can use dried cranberries. However, they are sweeter. You will need less sugar in the filling. So, adjust the sugar to taste. If you want some tartness, add a bit of lemon juice. Cranberry crumble bars last about five days at room temperature. If you store them in the fridge, they can last up to a week. Make sure to keep them in an airtight container. This helps keep them fresh and tasty. Yes, you can make cranberry crumble bars ahead of time. They are great for meal prep or parties. Just cool them completely before cutting. Wrap them well and store them in the fridge. You can also freeze them for up to three months. Cranberry crumble bars are delicious on their own. You can serve them with whipped cream or vanilla ice cream for a treat. A scoop of yogurt also pairs nicely. Fresh cranberries or mint leaves add a nice touch too. In this blog post, we covered everything about making delicious cranberry crumble bars. You learned about key ingredients, substitutions, and tips for choosing cranberries. I walked you through each step, from prepping your oven to layering the ingredients. We also shared helpful tips for perfecting your crumble and explored fun variations. Remember, these bars are easy to store and reheat. Enjoy your baking journey, and don’t be afraid to get creative!$

Cranberry Crumble Bars Delight

Delicious bars made with a sweet cranberry filling and a crumbly oat topping.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 9

Calories 200 kcal

Ingredients

2 cups fresh or frozen cranberries
0.5 cup granulated sugar (plus extra for sprinkling)
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1.5 cups all-purpose flour
0.5 teaspoon baking powder
0.25 teaspoon fine sea salt
0.5 cup unsalted butter, softened to room temperature
0.5 cup packed light brown sugar
1 cup rolled oats
0.5 teaspoon ground cinnamon

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or line it with parchment paper for easy removal.
Prepare the Cranberry Filling: In a medium saucepan over medium heat, combine the cranberries, 1/2 cup of granulated sugar, lemon juice, and vanilla extract. Stir frequently and cook for about 8-10 minutes, or until the cranberries begin to break down and form a syrupy mixture. Remove from heat and let it cool to room temperature.
Mix the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and sea salt. This aerates the flour and ensures even distribution of the baking powder.
Cream Butter and Sugar: In another bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy, approximately 2-3 minutes. The texture should be pale and creamy.
Combine Mixtures: Gradually add the flour mixture into the butter and sugar, mixing gently until it just comes together without overmixing.
Incorporate Oats and Cinnamon: Fold in the rolled oats and ground cinnamon until they are evenly distributed throughout the dough.
Assemble the Base: Reserve approximately 1 cup of the crumble mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to create an even base.
Add the Cranberry Layer: Carefully spread the cooled cranberry filling over the crumble base, ensuring it covers the entire surface evenly.
Top with Remaining Crumble: Crumble the reserved mixture over the cranberry layer, making sure to sprinkle it evenly. For an extra touch of sweetness, lightly sprinkle a bit of extra sugar on top.
Bake to Perfection: Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the top is a beautiful golden brown and the cranberry filling is bubbling slightly at the edges.
Cool and Slice: Once baked, remove from the oven and let it cool in the pan for at least 30 minutes. This will help the bars set for easier slicing. Then cut into squares or rectangles as preferred.

Notes

Arrange the bars on a decorative platter, dust them lightly with powdered sugar for an elegant finish, and garnish with a few fresh cranberries to add a beautiful pop of color.

Keyword bars, cranberry, dessert