Oat Cranberry Crumble Bars
Oat Cranberry Crumble Bars
Ingredients
For the Cranberry Filling
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 1/4 cup water
For the Oat Crumble
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into cubes
Instructions
- 1
Prepare the cranberry filling: In a medium saucepan, combine fresh cranberries, 1/2 cup granulated sugar, orange zest, and water. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and let cool completely. This can be done ahead of time and refrigerated.
⏱️ 15 min
- 2
Preheat oven to 375°F (190°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 2 min•🌡️ 375
- 3
Prepare the oat crumble: In a large bowl, whisk together all-purpose flour, old-fashioned rolled oats, light brown sugar, 1/4 cup granulated sugar, baking powder, and salt.
⏱️ 3 min
- 4
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the mixture until coarse crumbs form. Be careful not to overmix.
⏱️ 5 min
- 5
Press about two-thirds of the oat crumble mixture evenly into the bottom of the prepared baking pan. Gently spread the cooled cranberry filling over the crust.
⏱️ 5 min
- 6
Sprinkle the remaining one-third of the oat crumble mixture evenly over the cranberry filling.
⏱️ 2 min
- 7
Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
⏱️ 35 min•🌡️ 375
- 8
Remove from oven and let cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into bars. This cooling step is crucial for the bars to set properly.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Oat Cranberry Crumble Bars
Ingredients
For the Cranberry Filling
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 1/4 cup water
For the Oat Crumble
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into cubes
Instructions
- 1
Prepare the cranberry filling: In a medium saucepan, combine fresh cranberries, 1/2 cup granulated sugar, orange zest, and water. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and let cool completely. This can be done ahead of time and refrigerated.
⏱️ 15 min - 2
Preheat oven to 375°F (190°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 2 min•🌡️ 375 - 3
Prepare the oat crumble: In a large bowl, whisk together all-purpose flour, old-fashioned rolled oats, light brown sugar, 1/4 cup granulated sugar, baking powder, and salt.
⏱️ 3 min - 4
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the mixture until coarse crumbs form. Be careful not to overmix.
⏱️ 5 min - 5
Press about two-thirds of the oat crumble mixture evenly into the bottom of the prepared baking pan. Gently spread the cooled cranberry filling over the crust.
⏱️ 5 min - 6
Sprinkle the remaining one-third of the oat crumble mixture evenly over the cranberry filling.
⏱️ 2 min - 7
Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
⏱️ 35 min•🌡️ 375 - 8
Remove from oven and let cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into bars. This cooling step is crucial for the bars to set properly.
⏱️ 60 min