Name: Easy Cranberry Crumb Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 17.5 oz sugar-cookie mix (about one standard box); ½ cup salted butter, melted; 1 large egg; 3 tablespoons all-purpose flour; ½ cup quick oats (or old-fashioned oats roughly chopped); ¼ teaspoon ground cinnamon; 12 oz cranberries (frozen — about 4 cups); ⅔ cup granulated sugar; 1½ tablespoons cornstarch; ¼ teaspoon ground cinnamon; 2 tablespoons cranberry juice (or lemon, apple, or cranberry-apple juice)

Jump to Recipe·Print Recipe

Tart-sweet cranberry filling nestled beneath a buttery, oat-studded crumble — these Easy Cranberry Crumb Bars are everything I want in a cozy, festive treat. Made with a shortcut sugar-cookie mix base and bursting with juicy cranberries, this dessert is quick to prepare and even easier to devour. Whether it's for a holiday table or just a weekend indulgence, these bars always bring comfort and cheer.

Easy Cranberry Crumb Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

17.5 oz sugar-cookie mix (about one standard box)

½ cup salted butter, melted (if I use unsalted butter, I add a pinch of salt)

1 large egg

3 tablespoons all-purpose flour

½ cup quick oats (or old-fashioned oats roughly chopped)

¼ teaspoon ground cinnamon

For the cranberry filling

12 oz cranberries (frozen — about 4 cups)

⅔ cup granulated sugar

1½ tablespoons cornstarch

¼ teaspoon ground cinnamon

2 tablespoons cranberry juice (or lemon juice, apple juice, or cranberry-apple juice)

Directions

I preheat my oven to 350°F (175°C), spray a 9×13-inch baking dish with cooking spray, and line it with parchment paper.

In a large bowl, I beat together the sugar-cookie mix, melted butter, egg, flour, oats, and cinnamon until the dough is fully combined.

I reserve about ¼ of this mixture for the crumb topping and press the rest evenly into the bottom of the prepared baking dish.

In another bowl, I stir together the cranberries, sugar, cornstarch, cinnamon, and juice until all the berries are well coated.

I spread the cranberry filling evenly over the crust, then crumble the reserved dough on top.

I bake the bars for 35–40 minutes, until the topping is golden and the filling is bubbling.

After baking, I let them cool for at least 10 minutes before slicing into squares. For neater bars, I let them cool completely and serve at room temperature.

Servings and timing

Servings: About 16 squares

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Calories: Approximately 237 kcal per bar

Variations

I sometimes swap cranberries for a mix of raspberries and blackberries for a berry medley version.

For a nutty twist, I like to mix chopped pecans or walnuts into the crumble topping.

Adding a splash of vanilla extract to the crust mixture gives the bars an extra layer of flavor.

If I want extra spice, I’ll use a dash of nutmeg or allspice in the filling.

Storage/Reheating

Once cooled, I store these bars in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to a week. They also freeze well — I layer parchment between slices and freeze them in a sealed container for up to 2 months. To reheat, I let them thaw at room temperature or warm them in a 300°F oven for 5–7 minutes if I prefer them slightly warm.

FAQs

How do I keep the crust from getting soggy?

I make sure to coat the cranberries well with cornstarch and sugar to help absorb moisture and thicken the filling during baking. Also, I let the bars cool so the crust firms up nicely.

Can I use fresh cranberries instead of frozen?

Yes, I can easily swap frozen cranberries for fresh ones. There’s no need to adjust the measurements — I just make sure they're rinsed and dried before mixing.

Is there a gluten-free version?

I can make these bars gluten-free by using a gluten-free sugar-cookie mix and ensuring the oats are certified gluten-free. The rest of the ingredients are naturally gluten-free.

Can I make these bars ahead of time?

Absolutely. I often make them a day in advance — they actually taste even better once they've had time to set, and they slice more cleanly when cooled completely.

What if I don’t have cranberry juice?

When I’m out of cranberry juice, I use lemon juice, apple juice, or even orange juice. Each adds a slightly different but delicious twist to the filling.

Conclusion

These Easy Cranberry Crumb Bars are the kind of dessert I find myself returning to again and again. They’re simple to make, packed with bright flavor, and feel special enough for the holidays while still being easy enough for any day of the week. With their perfect balance of sweet and tart, chewy and crumbly, they’re a crowd-pleasing treat I can always count on.

📖 Recipe:

Easy Cranberry Crumb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 55 minutes
Yield: 16 squares
Diet: Vegetarian

Print Recipe

Description

Tart-sweet cranberry filling layered between a buttery, oat-studded crumble made from sugar-cookie mix — these Easy Cranberry Crumb Bars are a festive, comforting treat perfect for holidays or everyday indulgence.

Instructions

Preheat oven to 350°F (175°C), spray a 9×13-inch baking dish with cooking spray, and line it with parchment paper.
In a large bowl, mix together sugar-cookie mix, melted butter, egg, flour, oats, and cinnamon until fully combined.
Reserve ¼ of the dough for the topping, and press the remaining dough evenly into the prepared pan.
In a separate bowl, mix cranberries, sugar, cornstarch, cinnamon, and juice until cranberries are well coated.
Spread the cranberry mixture evenly over the crust.
Crumble the reserved dough over the cranberry layer.
Bake for 35–40 minutes until the topping is golden and the filling is bubbling.
Let cool for at least 10 minutes before slicing. For cleaner slices, cool completely before serving.