Name: Cranberry Crumb Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups rolled oats; 3/4 cup brown sugar, packed; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup vegan butter or coconut oil, melted; 2 cups fresh or frozen cranberries; 1/2 cup maple syrup or agave; 2 tablespoons orange juice; 1 tablespoon cornstarch; 1 teaspoon vanilla extract

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Layers of buttery oat crumble and a vibrant cranberry filling make these Cranberry Crumb Bars a go-to treat when I want something that's festive, fruity, and easy to put together. With a golden, chewy crust and a sweet-tart center, these bars strike the perfect balance between indulgent and wholesome. I love how versatile they are—perfect for the holidays, but just as great on a chilly afternoon with tea.

Cranberry Crumb Bars

Ingredients

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

1 ½ cups all-purpose flour

1 ½ cups rolled oats

¾ cup brown sugar, packed

½ teaspoon baking soda

¼ teaspoon salt

¾ cup vegan butter or coconut oil, melted

2 cups fresh or frozen cranberries

½ cup maple syrup or agave

2 tablespoons orange juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8x8-inch baking dish with parchment paper for easy removal.

In a large mixing bowl, I combine the flour, oats, brown sugar, baking soda, and salt. Then I stir in the melted butter or coconut oil until the mixture turns crumbly.

I press about two-thirds of this mixture firmly into the base of the prepared baking dish to create a solid crust.

For the filling, I cook cranberries, maple syrup, orange juice, and cornstarch over medium heat. I stir occasionally until the cranberries start bursting and the mixture thickens (this usually takes around 6–8 minutes). Once thickened, I stir in the vanilla extract.

I spread the cranberry filling evenly over the crust layer.

I then sprinkle the remaining crumble mixture on top of the cranberries.

The bars bake for 30–35 minutes, or until the top is golden and the filling is bubbling.

I let them cool completely in the pan before slicing into bars. For a firmer texture, I sometimes refrigerate them before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 12 bars

Calories: 210 kcal per serving

Variations

I like to swap the cranberries for blueberries or a mix of berries for a different flavor.

If I want a slightly nutty texture, I mix in chopped pecans or walnuts to the crumble topping.

A touch of cinnamon or orange zest in the filling brings extra warmth and depth.

For a gluten-free version, I use a 1:1 gluten-free flour blend and certified gluten-free oats.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. They hold together better when chilled and taste great cold or at room temperature. If I want to serve them warm, I reheat individual bars in the microwave for about 10–15 seconds.

To freeze, I layer the bars between sheets of parchment paper in a sealed container. They freeze well for up to 3 months, and I just thaw them overnight in the fridge before serving.

FAQs

Can I use dried cranberries instead of fresh or frozen?

I don’t recommend using dried cranberries for this recipe, since they lack the moisture and tartness that fresh or frozen cranberries provide. If fresh cranberries aren’t available, frozen is the best substitute.

Can I make these bars ahead of time?

Yes, I often make these a day in advance. In fact, I find the flavors and texture improve after chilling in the fridge overnight.

Can I reduce the sugar in this recipe?

If I want to reduce sweetness, I cut down slightly on the brown sugar in the crust or use a less sweet syrup like agave in the filling. Just keep in mind it may change the texture slightly.

What can I use instead of cornstarch?

I sometimes use arrowroot powder or tapioca starch in place of cornstarch. Both work well to thicken the cranberry filling.

Do these bars travel well?

Yes, once cooled and set, the bars are sturdy and great for packing in lunch boxes or bringing to a party. I just keep them chilled until ready to go for best results.

Conclusion

These Cranberry Crumb Bars are a festive, fruity, and easy-to-make dessert that always impresses. Whether I’m baking for a holiday party or just want a sweet treat to enjoy with coffee, these bars hit the spot. With simple ingredients and bold flavor, they’re a staple in my seasonal baking rotation.

📖 Recipe:

Cranberry Crumb Bars

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 bars
Diet: Vegan

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Description

These Cranberry Crumb Bars feature a buttery oat crumble and a sweet-tart cranberry filling, making them the perfect festive and fruity treat for the holidays or cozy afternoons. Naturally vegan and dairy-free, they're easy to prepare and freezer-friendly.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
In a large mixing bowl, combine the flour, oats, brown sugar, baking soda, and salt.
Stir in the melted vegan butter or coconut oil until the mixture is crumbly.
Press two-thirds of the crumble mixture firmly into the base of the prepared baking dish to form the crust.
In a saucepan over medium heat, cook the cranberries, maple syrup, orange juice, and cornstarch, stirring occasionally, until cranberries burst and the mixture thickens (about 6–8 minutes).
Stir in the vanilla extract and remove from heat.
Spread the cranberry filling evenly over the crust layer.
Sprinkle the remaining crumble mixture on top of the cranberry layer.
Bake for 30–35 minutes, or until the top is golden and the filling is bubbling.
Allow the bars to cool completely in the pan before slicing. For a firmer texture, refrigerate before serving.