Cranberry Crumble Bars (Print-Friendly Version)

Tart cranberries and buttery oat crumble combine for a sweet, tangy treat that’s perfect year-round.

# Ingredients You'll Need:

→ Crust

01 - 250 g plain flour
02 - 50 g granulated sugar
03 - 1.5 g fine salt
04 - 170 g unsalted butter, chilled and cubed
05 - 60–75 ml whole milk, cold
06 - 5 ml pure vanilla extract

→ Cranberry Layer

07 - 315 g fresh or frozen cranberries
08 - 60 ml water
09 - 7 g cornstarch
10 - 50 g granulated sugar
11 - 115 g cream cheese

→ Crumb Topping

12 - 220 g plain flour
13 - 135 g light brown sugar
14 - 1.5 g fine salt
15 - 2 g ground cinnamon
16 - 115 g unsalted butter, chilled and cubed
17 - 45 g rolled oats
18 - 1 large egg
19 - 15 ml fresh lemon juice

# How to Make It:

01 - Preheat oven to 190°C. Grease a 33 x 23 x 5 cm baking pan and set aside.
02 - In a large bowl, combine flour, sugar, and salt. Cut in cold butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Add milk and vanilla; mix until a soft dough just comes together.
03 - Press dough evenly into the prepared pan to create a uniform layer. Bake for 12–15 minutes, or until lightly golden. Remove from oven and leave the oven on.
04 - Meanwhile, in a saucepan, combine cranberries and sugar. Mix cornstarch with water until dissolved, then add to saucepan. Cook over medium heat, stirring, until cranberries burst and the mixture thickens. Spread hot cranberry mixture evenly over baked crust.
05 - Dot spoonfuls of cream cheese over the cranberry layer. Use a knife or skewer to gently swirl cream cheese with cranberries.
06 - In a medium bowl, combine flour, brown sugar, oats, salt, and cinnamon. Cut in cold butter until mixture forms small crumbs. In a separate bowl, whisk egg with lemon juice, then add to crumb mixture and blend until distributed.
07 - Scatter crumble mixture evenly over cranberry and cream cheese layers. Bake for 25–30 minutes, or until the topping is golden and filling is bubbling. Allow to cool completely in the pan before slicing.

# Extra Information:

01 - Bars should cool fully in the pan before cutting for clean slices and optimal texture.
02 - Cranberry Crumble Bars can be prepared ahead and stored airtight at room temperature for 3 days or refrigerated for up to one week.
03 - Bars freeze well: wrap individually and freeze for up to 3 months; thaw at room temperature or overnight in the fridge.
04 - For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free flour blend.
05 - Consider adding chopped pecans or walnuts to the crumble for added texture.
06 - If using frozen cranberries, do not thaw before cooking.
07 - Soften cream cheese to room temperature for easier swirling.

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