Cranberry Orange Crumble Bars

Ingredients

• fresh or frozen cranberries (300 g)
• 2/3 cup granulated sugar (133 g)
• 1 tablespoon cornstarch (8 g)
• 1/3 cup fresh orange juice (80 g)
• 1 tablespoon finely grated orange zest (6 g)
• 1 1/2 cups all-purpose flour (180 g)
• 1 cup old-fashioned rolled oats (90 g)
• 3/4 cup packed light brown sugar (150 g)
• 1/2 teaspoon ground cinnamon (1 g)
• 3/4 teaspoon fine salt (4 g)
• 10 tablespoons unsalted butter, melted (142 g)
• 1/2 cup chopped pecans, optional (55 g)

Instructions

1. Cook filling. Cook cranberries, granulated sugar, cornstarch, orange juice, zest, and half the salt over medium heat for 8 to 10 minutes. Press some berries and stop when a spoon leaves a brief path.
2. Mix crumble. Heat oven to 350°F (175°C). Line an 8-inch metal pan with parchment. Stir flour, oats, brown sugar, cinnamon, and remaining salt. Add cooled melted butter and squeeze into mixed-size clumps.
3. Assemble. Firmly press two-thirds of crumble into the pan. Spread cranberry filling evenly, leaving a narrow edge. Scatter remaining crumbs loosely across the fruit without pressing, allowing a little red filling to show.
4. Bake. Bake 32 to 35 minutes until the topping is deep gold and filling looks thick through the openings. Cool in pan 10 minutes, lift out with parchment, and cool 5 minutes more.
5. Cut. Move the slab to a board and cut into sixteen squares with a sharp knife. Wipe the blade between passes for distinct cranberry layers and tidy crumb edges. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone.

Notes

• Cook the cranberry mixture until a spoon leaves a one-second path.
• Press only the base; loose topping pieces become crisper and show the filling.
• Store for 2 days at room temperature, 5 days refrigerated, or 2 months frozen. Cool or hold the finished dish as directed before packing leftovers.

Nutrition Facts