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Author Notes: My husband's family's favorite holiday is Thanksgiving. And my trademark contributions to the feast are two kinds of homemade cranberry sauces. I try new recipes every year, but what is consistent is what happens to the leftover sauce. My co-workers know, Black Friday means my All-American Cranberry Crumble Bars!
This recipe is inspired by the bar cookies in "One Smart Cookie" by Julie VanRosendaal. —Windischgirl
Makes 16 cookies
- 3/4 cup All-purpose flour
- 1/4 cup Whole wheat flour
- 1 cup Rolled oats
- 1/2 cup Dark brown sugar
- 1/4 teaspoon Baking soda
- 6 tablespoons Sweet butter, melted and cooled
- 1 1/2 to 2 cups Your favorite cranberry sauce; whole berry sauce works best
- Preheat oven to 350F. Grease and flour a 9x9 inch glass baking pan.
- Combine the flours, oats, baking soda, and sugar in a large bowl. Add in the melted butter and stir with a fork until the butter is evenly distributed and crumbs form.
- Scatter half the mixture into the baking pan and press down to form an even layer for the bottom crust, while extending the edges about a 1/4 inch up the sides of the pan.
- Spoon the cranberry sauce evenly over the crust. Crumble the remaining dough over the surface of the sauce and pat it down gently to adhere.
- Bake the bars for about 25-30 minutes, or until the bottom crust is golden brown and the sauce is bubbling and set. Cool completely in the pan, then cut into squares to serve. The bars keep, tightly covered and chilled, for three days.
- Note: If desired, 1 cup gluten-free flour blend and 1 cup gluten-free oats can be substituted for the wheat flours and regular oats.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall