Cranberry Crumble Bars

Cranberry Crumble Bars


A seasonal treat made with cranberry preserves for a flavourful holiday snack. Quick and easy to make, as well a great way to use up any left-over cranberries.

Cranberry Crumble Bars

Ingredients                                                  Makes: 8-inch square pan
1 Tbsp coconut butter (for greasing) ~or~ unsalted butter
1 1/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup organic raw sugar
1 tsp cinnamon powder
1/5 tsp fine sea salt
1/2 tsp vanilla extract
1 cup cranberry preserves (jam) *see recipe below
1/2 cup unsalted butter, softened at room temperature (may substitute up to half of butter with coconut oil)

Preheat oven and prepare baking pan. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with coconut oil or butter.

Combine crumble ingredients. In a large mixing bowl combine the flour, oats, sugar, cinnamon and sea salt until well blended. Add the vanilla and the softened butter and blend into the flour mixture evenly until a workable crumble texture is formed. Divide the crumble mixture, setting aside 1 cup in a separate bowl to be used as the topping later.

Filling the pan. Evenly distribute the remaining crumble mixture into the bottom of the greased baking pan and then press it down using a large spoon to form the cookie base. Spread the cranberry preserves over the crumble crust and then loosely sprinkle the reserved crumble topping evenly over the preserves.

Bake. Bake for 25 to 30 minutes or when the jam is bubbly and the crumb topping is lightly golden. Place the pan on a wire rack to cool completely before cutting into bars.

Storage. Store the cranberry bars in the refrigerator in an airtight container for up to one week or freeze for up to six months.

Recipe shared by J. Marshall

*Try our Cranberry Freezer Jam recipe here!

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