Irresistible Cranberry Crumble Bars for Sweet Moments

Cranberry Crumble Bars are the perfect sweet treat that dances on your taste buds with a delightful mix of tart and sweet. Imagine biting into a buttery, crumbly crust topped with luscious cranberries and a sprinkle of oats, all while your kitchen fills with an aroma that could make anyone weak in the knees.

These bars are not just a dessert; they’re a story waiting to be told at every gathering. Picture this: It’s Thanksgiving, and you’ve bravely volunteered to bring dessert. You pull these beauties out of the oven, and suddenly, you’re the family hero as everyone begs for seconds (and maybe even thirds).

The last time I made these bars, my niece declared me the “Queen of Cranberries,” which is quite the title considering I still struggle with basic math.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cranberries: Opt for vibrant, firm berries; frozen cranberries work too but might be slightly mushy.

• Granulated Sugar: This sweetener balances the tartness of cranberries perfectly; adjust according to your taste.

• Brown Sugar: Adds moisture and depth; light or dark varieties can enhance flavor.

• Unsalted Butter: Use room temperature butter for easier mixing into the crumble layer.

• All-Purpose Flour: Standard flour works best for this recipe; it provides structure without being too dense.

• Oats: Rolled oats add texture and heartiness; quick oats can also be used if preferred.

• Baking Powder: A touch of lift helps create that perfect crumb – light and airy!

• Vanilla Extract: Pure vanilla enhances the overall flavor profile beautifully.

• Salt: Just a pinch elevates all flavors; don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cranberry Crumble Bars

Prepare Your Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray or line it with parchment paper for easy removal.

Create the Crust Mixture: In a large bowl, combine flour, granulated sugar, brown sugar, oats, baking powder, and salt. Stir well until everything is evenly mixed. The mixture should resemble coarse sand.

Add Butter and Mix Until Crumbly: Cut in cold butter using a pastry cutter or your fingers until small lumps form. You want those buttery chunks for extra richness!

Press Into Baking Dish: Pour half of the crumble mixture into the prepared baking dish. Press it firmly into an even layer using your hands or the back of a measuring cup.

Add Cranberries and Topping: Spread fresh cranberries evenly over the crust. Sprinkle remaining crumble mixture on top – this is where all that deliciousness happens!

Bake Until Golden Brown!: Bake in preheated oven for about 30-35 minutes or until golden brown on top. Your kitchen will smell heavenly at this point!

Let these scrumptious bars cool completely before slicing them up like a pro (or just grabbing a spoon).

Baking these Cranberry Crumble Bars is like receiving an unexpected hug from Grandma – warm, comforting, and utterly irresistible! Enjoy every bite!

Perfecting the Cooking Process

Start by preparing the crumble topping first, then mix the cranberry filling while it chills. This ensures your bars have the perfect balance of crunchy and gooey.

Add Your Touch

Feel free to swap cranberries for blueberries or raspberries for a different flavor profile. Adding nuts can also provide extra crunch!

Storing & Reheating

Store leftover bars in an airtight container at room temperature for up to three days. To enjoy later, gently reheat them in the oven for a few minutes.

Sometimes I can still hear my friends’ cheers when I brought these bars to our game night. They disappeared faster than my last slice of pizza—true story!

FAQ

Can I use frozen cranberries for cranberry crumble bars?

Absolutely! Just ensure they are thawed and drained before using.

How do I prevent my crumble from becoming too dry?

Make sure your butter is cold and mixed well with the dry ingredients.

What’s the best way to serve cranberry crumble bars?

These bars are delicious warm with ice cream or chilled with coffee or tea.

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Cranberry Crumble Bars

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Cranberry Crumble Bars are a delightful dessert that perfectly balances sweet and tart flavors, making them an irresistible treat for any occasion. With a buttery, crumbly crust topped with luscious cranberries and oats, these bars not only taste amazing but also fill your kitchen with an enticing aroma. Simple to prepare, they are sure to impress family and friends at gatherings or cozy nights in. Enjoy warm with a scoop of ice cream or chilled alongside your favorite beverage.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups fresh cranberries
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter (room temperature)
• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, combine flour, granulated sugar, brown sugar, oats, baking powder, and salt until well mixed.
3. Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse sand.
4. Press half of the crumble mixture into the prepared baking dish.
5. Evenly spread fresh cranberries over the crust and sprinkle the remaining crumble mixture on top.
6. Bake for 30-35 minutes or until golden brown. Allow to cool before slicing.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg

Keywords: - Use fresh cranberries for optimal flavor; frozen can be used if thawed and drained. - Add nuts for extra crunch or swap cranberries for blueberries or raspberries for a different flavor profile.