These cranberry crumble bars are quick, easy, and great for sharing! You'll love their oatmeal cookie bottom, sweet cranberry filling, and crumbly top!
Check out these festive Cranberry Crumble Bars!!! Not only are they really easy to make, but they're also a delicious cranberry dessert that you'll love!
The bottom is an oatmeal cookie, followed by some cranberry sauce, topped with a crumbly cinnamon oatmeal topping. The red of the cranberry sauce is perfect for the season, too! Try them out, and let me know how you like them!
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What can you do with leftover cranberry sauce?
I find that cranberry sauce is either a hit or a miss when we have it. Nobody likes to throw away perfectly good food, but what can you do when your leftover food is cranberry sauce? Make a yummy dessert with it of course!
How long does cranberry sauce last?
If stored in the fridge, cranberry sauce lasts 10-14 days.
How to make cranberry crumble bars:
- Start off by preheating your oven to 350 degrees and spraying a 9x13 baking dish (affiliate link) with non-stick cooking spray.
- In a mixing bowl or in the bowl of your stand mixer (affiliate link) fitted with a paddle, cream the butter and brown sugar. Add the egg and vanilla, then the baking soda and salt. Mix in the oatmeal and the flour. Press the oatmeal cookie base with lightly floured hands into the prepared baking dish.
- In a small bowl, stir the cranberry sauce and cornstarch together. Spread over the oatmeal cookie base.
- In a food processor, (affiliate link) pulse the sugars, flour, and cinnamon together to mix. Add the butter and pulse until it's well combined and crumbly. Stir in the old-fashioned oats by hand. Sprinkle over the cranberry sauce and bake at 350 degrees for 35 minutes. Cool completely before cutting and serving.
A few of my other MUST-HAVE holiday recipes!
Chocolate Dipped Peanut Butter Ritz
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Cranberry Crumble Bars Recipe
Ingredients
Oatmeal Cookie Bottom:
- ½ Cup Butter softened
- 1 Cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ Cups Quick Oatmeal
- 1 Cup Flour
Cranberry Filling:
- 14 oz Whole Berry Cranberry Sauce 1 can of 14 oz
- 2 Tbs. Cornstarch
Crumble Topping:
- ¼ Cup Butter
- ¼ Cup Sugar
- ⅛ Cup Brown Sugar
- ½ teaspoon Ground Cinnamon
- ½ Cup Flour
- ½ Cup Old Fashioned Oats
Instructions
- Preheat your oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
- In a mixing bowl, cream ½ cup butter and 1 cup of brown sugar well.
- Add the vanilla and the egg.
- Stir in the baking soda and salt.
- Add the quick oats and a cup of flour.
- Dump into the prepared baking dish and press it with lightly floured hands to cover the bottom of the dish.
- In a small bowl, mix the cranberry sauce and cornstarch well. Spread it over the oatmeal cookie bottom in the baking dish.
- In a food processor, pulse to mix the sugar, brown sugar, cinnamon, and flour together. Add the butter and pulse until well combined and crumbly. Mix the old-fashioned oats into the crumble by hand and sprinkle over the top of the cranberry sauce layer.
- Bake in your preheated oven (350 degrees) for 25 minutes.
- Cool completely before cutting into bars.
Marisa
So good! I made this with leftover homemade cranberry sauce and they were Devine! Even had a couple noncranberry-lovers try and say they really liked them!