Cranberry Crumble Bars Recipe
These delicious cranberry bars are easy to make and the perfect dessert for either Thanksgiving or Christmas!
Ingredients
Crust/Topping Mix:
- 2 ¾ cups all-purpose flour or 1-to-1 gluten-free flour
- ½ cup + 3 tablespoons brown sugar
- ½ cup organic cane sugar or granulated sugar
- ¼ cup rolled oats
- 1 tablespoon ground flax
- pinch kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup salted butter room temperature and cubed
Filling:
- ½ cup organic cane sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange juice
- 2-3 teaspoons orange zest
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- 4 cups fresh cranberries
Instructions
- Prep: Preheat oven to 375℉. Line a 9x13 baking pan with parchment, ensuring their flap folded over the sides for easy removal. Spray bottom of pan with olive oil or your favorite non-stick cooking spray.
- Crust Dry Ingredients: In a large bowl, whisk together 2 ¾ cups all-purpose flour, 1/2 cup brown sugar, ½ cup organic cane sugar, ¼ cup rolled oats, 1 tablespoon ground flax, and pinch kosher salt. Set aside.
- Crust Wet Ingredients: In a separate small bowl, whisk together 1 egg and 1 teaspoon vanilla extract. Pour into flour mixture and stir to combine. Add 1 cup salted butter (room temperature) to flour mixture and cut into flour with a fork.
- Baking Dish: Pour a little more than half of the flour mixture into the prepared baking pan. Spread out evenly and press down firmly with your hands to create the crust. Set aside.
- Make Filling: In a medium bowl, combine ½ cup organic cane sugar and 1 tablespoon cornstarch. Add 1 tablespoon orange juice, 2-3 teaspoons orange zest ½ teaspoon vanilla extract and ⅛ teaspoon ground nutmeg. Stir to combine. Add 4 cups fresh cranberries and gently combine. Pour cranberries on the crust and spread out evenly.
- Topping: Add 3 tablespoons brown sugar to the remaining flour mixture. Use a fork to combine. Crumble the mixture evenly over the top of the cranberries.
- Bake: Place in the oven, middle rack, 40-45 minutes or until the top starts to become golden brown.
- Serve: Remove and let cool completely before cutting into squares.
Notes
- Brown Sugar: you can use coconut sugar in place of brown sugar, if you prefer, it will be a bit less sweet.
- Gluten-Free: to make this gluten-free use 1-to-1 gluten-free flour and gluten-free rolled oats.
- Dairy-Free: to make this dairy-free use a plant-based butter.
- Storage: Store covered in the refrigerator for up to 5 days.
Nutrition
Calories: 187kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin A: 259IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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