Cranberry Crumble Bars

These Cranberry Crumble Bars are the perfect balance of sweet and tart, featuring a buttery brown sugar oat crust that doubles as both the base and crumb topping. The jammy cranberry filling is infused with orange zest and maple syrup, making these bars as flavorful as they are beautiful. Naturally gluten-free and easy to prepare, they’re perfect for holiday gatherings or make-ahead treats any time of year.

Why You’ll Love This Recipe

Cranberry Crumble Bars are a festive favorite that’s surprisingly simple to make. The oat-based crust and topping offer a warm, spiced crunch that complements the citrus-kissed cranberry filling. Whether you’re hosting guests or need a portable dessert, these bars are easy to slice, store, and share. Plus, they’re gluten-free and made with wholesome ingredients, making them a feel-good dessert option.

ingredients

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

Oat Crumble Mixture:

• 1 1/4 cups Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats

• 3/4 cup Bob’s Red Mill 1-to-1 All-Purpose Gluten-Free Baking Flour

• 1/2 cup brown sugar

• 1/4 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 cup unsalted butter, cubed

• Almond slices, for garnish (optional)

Filling:

• 12 ounces fresh cranberries

• 1/3 cup pure maple syrup

• Zest of 2 oranges (about 1.5 tablespoons)

• 1/2 cup orange juice

• 1/2 teaspoon almond extract (or vanilla extract)

• 1 tablespoon tapioca flour

Glaze:

• 1/2 cup powdered sugar

• 2 teaspoons orange juice

directions

1. Preheat the oven to 350ºF. Line an 8×8-inch baking pan with parchment paper and set aside.

2. In a large bowl, mix oats, gluten-free flour, brown sugar, sea salt, cinnamon, ginger, and cubed butter. Use your hands or a dough blender to form a crumbly mixture that holds when pressed.

3. Press about 2/3 of the mixture firmly into the bottom of the prepared baking pan to form the crust.

4. Bake the crust for 10–12 minutes. Remove from the oven and allow to cool slightly.

5. Meanwhile, make the filling. In a small saucepan over medium heat, combine the cranberries, maple syrup, orange zest, orange juice, and almond extract. Cook for 8–10 minutes, stirring often, until the cranberries break down and the mixture becomes jammy.

6. Remove the cranberry mixture from the heat and stir in tapioca flour until fully dissolved and thickened.

7. Spread the cranberry filling evenly over the pre-baked crust.

8. Sprinkle the remaining crumble mixture over the cranberry filling, forming small clumps. Add almond slices if using.

9. Return to the oven and bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling.

10. Let the bars cool at room temperature for 1 hour. Then refrigerate for at least 45 minutes before slicing.

11. In a small bowl, mix powdered sugar with orange juice to make the glaze. Drizzle over the cooled bars.

12. Cut into 16 squares and serve.

Servings and timing

• Servings: 16 squares

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour

Variations

• Nut-Free: Omit almond slices and use vanilla extract instead of almond extract.

• Berry Swap: Try using blueberries or raspberries in place of cranberries for a summer version.

• Sweetener Alternative: Use honey or agave syrup in place of maple syrup.

• Spiced Up: Add a pinch of cloves or nutmeg to the filling for extra warmth.

• Vegan Version: Use plant-based butter and ensure your sugar and glaze ingredients are vegan-friendly.

storage/reheating

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars for up to 2 months; place parchment between layers to prevent sticking. Thaw in the fridge overnight. These bars are best served chilled or at room temperature—no reheating needed.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work well. No need to thaw—just extend the cooking time slightly until they break down.

Is there a substitute for tapioca flour?

You can use cornstarch or arrowroot powder in equal amounts to thicken the filling.

Are these bars overly sweet?

No, they’re balanced with tart cranberries and only lightly sweetened with maple syrup and brown sugar.

Can I use regular oats and flour?

Yes, if you don’t need them to be gluten-free, you can substitute with traditional rolled oats and all-purpose flour.

How do I keep the bars from crumbling when cutting?

Chill them thoroughly before slicing and use a sharp knife for clean edges.

Can I make these bars ahead of time?

Absolutely. They can be made a day or two in advance and stored in the fridge until ready to serve.

What can I use instead of orange juice?

Lemon juice can be used, but it will result in a tangier filling. Apple juice is a sweeter alternative.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch baking pan. Adjust the baking time as needed.

Is the glaze necessary?

The glaze adds sweetness and shine, but the bars are still delicious without it.

Can I use dried cranberries?

No, dried cranberries won’t break down into a jammy filling. Stick with fresh or frozen for best results.

Conclusion

Cranberry Crumble Bars are a bright, festive dessert that’s easy to make and even easier to love. With a chewy oat crust, tangy fruit filling, and a sweet citrus glaze, these bars offer layers of flavor and texture in every bite. Perfect for holidays, potlucks, or meal prep, this gluten-free treat is a reliable crowd-pleaser that’s as pretty as it is tasty.

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