Easy Cranberry Bars with Oat Crumble Topping

These easy Cranberry Bars start with a soft shortbread base. We added a layer of sweetened cranberries and topped it with a cinnamon oat crumble crisp. The result is a delicious dessert that’s perfect for the holidays.

Last year I spent Thanksgiving Day in the airport. I was flying to Germany for the Christmas markets, and while I waited in the lounge at JFK, I grabbed a little cranberry treat off the dessert table. It was sweet, a little tart, and so good, I was tempted to go back for another. I’ve been thinking about it ever since, and knew I had to make them before the holidays rolled around again.

Speaking of that trip, if you love holiday baking with a European twist, check out my 27 Famous German Desserts, 11 Traditional Austrian Desserts, and my Red Glühwein recipe that’s served at all the Christmas Markets.

These bars are such an easy treat when fresh cranberries show up in the stores. Since they’re only around for a short time, I always buy a few extra bags and toss them into the freezer. That way I can make these bars or my Cranberry Salsa any time of year. Perfect for a Thanksgiving dessert table, a holiday cookie tray, or just a cozy afternoon with a cup of coffee.

I think the layers are what make these so good. A soft, shortbread-style base, a layer of sweetened cranberries tossed with brown sugar and orange zest, and that slightly crispy oat crumble on top. It really makes a wonderful holiday treat.

Recipe Ingredients

For the base

• All-purpose flour: The main ingredient for the shortbread base.
• Light brown sugar: Adds sweetness and a hint of caramel flavor.
• Oil: Keeps the base tender.
• Baking powder: Gives the base a little lift so it’s soft rather than crisp.
• Salt: Just a pinch balances the sweetness.

For the filling

• Fresh cranberries: Look for firm, bright red berries and toss any that are soft. Frozen cranberries work just as well. No need to thaw them.
• Light brown sugar: Adds sweetness to the tart cranberries.
• Orange zest: Brightens the flavor of the filling.

For the crumble

• Light brown sugar: Sweetens the topping and helps it brown in the oven.
• All-purpose flour: Holds the crumble topping together.
• Rolled oats: Adds texture.
• Ground cinnamon and ginger: Warm holiday spices that make your kitchen smell amazing.

How to Make Cranberry Bars

Grease an 8×8 inch baking pan or line with parchment paper.

Preheat your oven to 350°F.

In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Add the oil and water and stir until the mixture is crumbly.

Press the dough into the pan and pat it into an even layer. The bottom of a measuring cup works great for this. You want an even base so the bars bake evenly.

In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and ginger. Add the oil and water and stir until it forms small crumbles. It may still look a little powdery. Use your fingers to toss it a bit more until larger crumbs form. They should be about the size of a pea so they bake up crisp, not doughy.

For the filling, wash and dry the cranberries, removing any that are soft. Coarsely chop them by hand or with a couple of quick pulses in a food processor. Be very careful not to over-chop if using the processor. Toss the chopped cranberries with the brown sugar and orange zest.

Spread the cranberries in an even layer over the base. Sprinkle the crumble mixture evenly on top. Make sure to get it into the corners.

Bake for 30 minutes, until the bars are set and the top is browned. As oven times vary, start checking at 30 minutes. Give them a few more minutes if needed.

Let the bars cool completely in the pan. I know it’s hard to wait, but if you cut too soon, the filling may not hold together.

Be sure to check out the printable recipe card below with full instructions.

Tips & Variations

• Make a double batch: You can easily double the recipe in a 9×13 inch pan. The bars will be taller, so cut them a little smaller to get 16 servings.
• Swap the citrus: Lemon zest is a great alternative to orange.
• Use frozen cranberries: Fresh cranberries are only in stores for a short time, so stock up!
• Use dried cranberries: No fresh cranberries? Use 3/4 cup dried cranberries for every 1 cup of fresh, so 1 1/2 cups for this recipe. Soak them in orange juice (just enough to cover them) for about an hour first. This plumps them up and adds back some of the moisture you’d get from fresh berries. Drain off any extra juice before spreading them on the base. Use this method anytime you’re baking with dried fruit. It really improves texture and flavor.

How to Store

These bars really are best the same day you make them. Store leftovers in an airtight container in the fridge for up to 3 days. Over time, the crumble topping will soften a bit, but they will still taste great.

More Cranberry Recipes

• Cranberry and Orange Loaf
• Cranberry Walnut Bread
• Festive Cranberry Cupcakes
• Cranberry Cookies with White Chocolate
• Gingerbread Cranberry Chocolate Chip Cookies
• 15 Amazing Cranberry Recipes for the Holidays