Cranberry Crumble Bars

March 20, 2015
Cranberry Crumble Bars


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 Cranberry Crumble Bars!
This recipe is inspired by the bar cookies in "One Smart Cookie" by Julie VanRosendaal.
Windischgirl

Makes: 16 cookies

Ingredients

  • 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
In This Recipe

Directions

  1. Preheat oven to 350F. Grease and flour a 9x9 inch glass baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

More Great Recipes:
Cobbler/Crumble|Cookie|American|Fruit|Cranberry|Oat|Thanksgiving|Fall|Winter|Christmas|Dessert

Reviews (3) Questions (0)

3 Reviews

Author Comment
Windischgirl November 26, 2017
BTW, cooked cranberry sauce will keep for several weeks it the fridge. It’s like jam, and the acidity prevents it from going bad. Try it on a bagel with cream cheese or over a baked Brie. Yum.
 
Author Comment
Windischgirl November 26, 2017
Thanks, Kim! Glad you enjoyed the recipe. My daughter and I made several batches today: to give to a friend, take to work, send to her roommates...and for us at home. We used 1 cup whole wheat pastry flour for each recipe and the texture was great. Enjoy this holiday season!
 
kimmorris33 November 26, 2017
So happy to find this recipe to use up my home made cranberry sauce that I usually end up throwing out- loved it-thank you!