Easy Cranberry Bars

Cranberry bars on a wood cutting board with orange pieces and a blue dishtowel to the side with more bars scattered.

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These easy to make Cranberry Bars start with soft shortbread, layered with orange-infused fresh cranberries, and finish with a cinnamon oat crumble.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 149kcal

Author: Kelly Stilwell

Equipment

1 8 x 8 pan

Ingredients

Base

1 1/4 cups all-purpose flour 150g
4 tbsp light brown sugar 50g
5 tbsp oil 75ml
2 tbsp water 30ml
3/4 tsp baking powder 3g
1/4 tsp salt 2g

Filling

2 C fresh cranberries 200g, washed and coarsely chopped
6 tbsp light brown sugar 75g
2 tsp orange zest 4g

Crumble

4 tbsp light brown sugar 50g
6 tbsp all-purpose flour 45g
4 tbsp rolled oats 35g
2 tbsp neutral oil 30ml
2 tsp water 10ml
1/2 tsp ground cinnamon 1g
1/2 tsp ground ginger 1g

Instructions

Grease or line an 8" x 8"/20 x 20cm baking pan with parchment paper. Preheat oven to 350°F/175°C.

Make the base

In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine.
Add the oil and water. Stir until a crumbly mixture forms.
Press mixture into pan. Pat into an even layer.

Make the crumble

In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and ginger.
Add the oil and water and stir until just combined into small crumbles but still a bit powdery.
Toss further with your fingers until slightly larger crumbs form (no larger than a pea).

Make the filling

Wash and dry the cranberries and remove any that are soft. Coarsely chop (can be done with a couple of light pulses in a food processor; do not overchop.)
Toss with 6 tbsp brown sugar and orange zest.

Assemble bars

Spread cranberries evenly on the base.
Sprinkle the crumble on top, spreading into the corners.
Bake for 30 minutes until set and browned on top. Oven times vary, so check at 30 minutes and add a few more minutes if needed.
Cool in pan completely before removing and cutting. For more sweetness, dust with powdered sugar.

Notes

Any neutral oil will work in this recipe, like canola, sunflower, or vegetable. You can also use coconut oil, but it will add a slight coconut flavor.

To double the recipe, use a 9x13 inch pan. The bars will be a bit taller.

Lemon zest is a good alternative to orange.

Frozen cranberries will work the same as fresh. No need to thaw first. See instructions in the recipe.

These cranberry bars are best the same day. Store in the fridge for up to 3 days. The crumble will soften a bit during storage, but the flavor will still be delicious.

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