Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (3 sticks / 340 g) unsalted butter, melted and slightly cooled
- 2 1/4 cups (280 g) all-purpose flour
- 2 1/4 cups (200 g) old-fashioned rolled oats
- 1 1/2 cups (300 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar (plus 1 cup / 200 g for filling)
- 1 1/2 tsp baking powder
- 1 tsp fine sea salt or kosher salt
- 1 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 cups (12 oz / 340 g) fresh or frozen cranberries
- 2 tbsp orange juice + 1 tbsp finely grated orange zest
- 2 tbsp cornstarch
Do This
- 1. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
- 2. In a saucepan, simmer cranberries, 1 cup sugar, orange juice, zest, and cornstarch until thick and jammy. Cool slightly.
- 3. Stir melted butter, vanilla, brown sugar, 1/2 cup sugar, flour, oats, baking powder, salt, and cinnamon until crumbly.
- 4. Press about 2/3 of the crumb mixture firmly into pan for the base.
- 5. Spread warm cranberry filling evenly over the crust.
- 6. Crumble remaining oat mixture over cranberries in clumps. Bake 35–40 minutes until golden and bubbling.
- 7. Cool completely in pan (about 2 hours), then lift out and cut into bars.
Why You’ll Love This Recipe
- Classic Amish-style crumb bar: simple pantry ingredients, honest flavors, and cozy farmhouse vibes.
- Perfect balance of tart, ruby-red cranberries and buttery, chewy-sweet oat-shortbread crumbs.
- Feeds a crowd with ease, slices cleanly, and travels well for potlucks and holiday gatherings.
- Easy to make ahead, freezer-friendly, and endlessly adaptable with other fruits or spices.
Grocery List
- Produce: Fresh (or frozen) cranberries, 1 orange
- Dairy: Unsalted butter
- Pantry: All-purpose flour, old-fashioned rolled oats, light brown sugar, granulated sugar, baking powder, fine sea or kosher salt, ground cinnamon, vanilla extract, cornstarch
Full Ingredients
For the Oat-Shortbread Crust & Crumb
- 1 1/2 cups (3 sticks / 340 g) unsalted butter, melted and cooled until just warm
- 1 1/2 cups (300 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 2 1/4 cups (200 g) old-fashioned rolled oats (not quick oats)
- 1 1/2 tsp baking powder
- 1 tsp fine sea salt or kosher salt
- 1 1/2 tsp ground cinnamon
For the Tart Cranberry Filling
- 3 cups (12 oz / 340 g) fresh or frozen cranberries (do not thaw if frozen)
- 1 cup (200 g) granulated sugar
- 2 tbsp freshly squeezed orange juice
- 1 tbsp finely grated orange zest (from about 1 orange)
- 2 tbsp cornstarch
- Pinch of salt
Optional Finishing Touches
- Additional orange zest for garnish
- Light dusting of powdered sugar just before serving
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×13-inch baking pan with butter or nonstick spray. Line it with a sheet of parchment paper that overhangs the long sides by an inch or two; this “sling” will make it easy to lift out the bars later. Lightly grease the parchment as well. Set the pan aside.
Step 2: Cook the tart cranberry filling
In a medium saucepan, combine the cranberries, 1 cup granulated sugar, orange juice, orange zest, cornstarch, and a pinch of salt. Stir to coat the berries and place the pan over medium heat.
Cook, stirring frequently, until the cranberries begin to burst and release their juices, about 5–7 minutes. Once the mixture is bubbling, lower the heat slightly and continue to cook, stirring, until it thickens to a jammy consistency that slowly mounds on a spoon, about 3–5 minutes more. Remove from the heat and let it cool while you prepare the crumb mixture. It should still be warm and spreadable, not fully cooled or stiff.
Step 3: Mix the oat-shortbread crumb dough
In a large mixing bowl, whisk together the flour, oats, baking powder, salt, and cinnamon. Break up any clumps of oats or flour with your fingers or the whisk.
In a separate bowl or large measuring cup, combine the melted butter, brown sugar, 1/2 cup granulated sugar, and vanilla. Whisk until smooth and glossy, about 30 seconds.
Pour the butter-sugar mixture over the dry ingredients. Using a wooden spoon or spatula, stir until everything is evenly moistened and no dry patches of flour remain. The mixture will look like a thick, coarse, slightly sticky crumb dough that holds together when you pinch it.
Step 4: Press the bottom crust
Transfer about 2/3 of the crumb mixture to your prepared pan (roughly 4 to 4 1/2 cups). Use clean hands or the bottom of a measuring cup to press it firmly and evenly into the bottom of the pan. Take your time to push it all the way into the corners and create a level, compact base. A well-packed crust helps the bars hold together and gives that satisfying shortbread chew.
Set the remaining 1/3 of the crumb mixture aside for the topping. There is no need to refrigerate it.
Step 5: Spread the cranberry layer
Give the cranberry filling a quick stir. It should be thick but spreadable. If it has cooled and thickened too much, warm it gently over low heat for a minute or two, just until loosened.
Spoon the cranberry mixture onto the pressed crust in the pan. Use an offset spatula or the back of a spoon to spread it into an even layer from edge to edge. Leave a very small border (about 1/8 inch) around the outside edge if you like to avoid overflow, but it is fine if the cranberries touch the sides.
Step 6: Add the crumb topping and bake
Take the reserved crumb mixture and squeeze portions of it gently in your hand to form clumps, then crumble those evenly over the cranberry layer. Aim for a mix of small and medium-sized chunks so you get texture without completely covering the berries in a solid sheet. Some cranberries peeking through is both attractive and helps you judge doneness.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the cranberry filling is bubbling thickly around the edges. If your oven runs hot and the top is browning too quickly, you can tent the pan loosely with foil for the last 5–10 minutes.
Step 7: Cool completely for clean slices
Remove the pan from the oven and place it on a wire rack. The bars will be quite soft and fragile while hot. Allow them to cool in the pan for at least 2 hours, or until completely cool to the touch. This cooling time lets the cranberry layer set and the crumb firm up so you can slice neat squares that hold together nicely.
Step 8: Lift, slice, and serve
Once cool, run a thin knife along the short, unlined sides of the pan. Use the parchment sling to carefully lift the entire slab of bars onto a cutting board. For the cleanest cuts, use a long, sharp knife and wipe it with a warm, damp cloth between cuts.
Slice into 24 bars (4 cuts in one direction and 6 in the other), or into larger squares if you prefer. If desired, sprinkle very lightly with powdered sugar and a little extra orange zest just before serving for a festive touch. Serve at room temperature. The bars have a lovely contrast of buttery, chewy oat-shortbread and bright, tart cranberries.
Pro Tips
- Use old-fashioned oats only. Quick oats will make the crumb too soft and pasty; old-fashioned rolled oats give the best chewy texture.
- Do not skip cooling. The cranberry layer needs time to set. Cutting too soon will give you delicious but messy, gooey bars.
- Taste and adjust tartness. Before spreading the cranberry filling, taste a small spoonful. For a sweeter bar, stir in an extra tablespoon or two of sugar while it is still warm.
- Weigh ingredients if possible. Using a kitchen scale for flour, oats, and sugar makes the crumb more consistent and prevents a dry crust.
- Line with parchment. The parchment sling is key for lifting the slab out in one piece and keeping the corners from sticking.
Variations
- Mixed Berry Crumb Bars: Replace half the cranberries with blueberries or raspberries. Keep the sugar and cornstarch amounts the same, and cook the filling just until thickened.
- Apple-Cranberry Spice Bars: Use 2 cups cranberries and 1 1/2 cups finely diced, peeled apple. Add 1/2 tsp ground nutmeg to the crumb mixture for a warm, cozy spice profile.
- Lemon-Glazed Cranberry Bars: After the bars are completely cool, drizzle with a simple glaze made from 1 cup powdered sugar, 2–3 tbsp lemon juice, and a pinch of salt.
Storage & Make-Ahead
Let the bars cool completely before storing. For short-term storage, place cut bars in an airtight container, layering with parchment paper if stacking. They keep well at room temperature for up to 3 days, or in the refrigerator for 5–6 days.
For longer storage, freeze the bars. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or zip-top bag with parchment between layers. They will keep for up to 2 months. Thaw at room temperature in the closed container to prevent condensation from making the tops soggy. These crumb bars are a great make-ahead option for holidays: bake, cool, slice, and freeze, then thaw overnight before serving.
Nutrition (per serving)
Approximate values per bar (1 of 24): about 250 calories, 12 g fat, 33 g carbohydrates, 2 g protein, 2 g fiber, and 18–20 g sugar. These numbers are estimates and will vary based on the exact brands and measurements you use.
