These Cranberry Crumble Bars are perfect when you’re craving something sweet, but don’t want an overly sugary dessert. They’re made without refined sugar and sweetened only with honey, which works so well with the tart cranberries. The oat crumble is buttery and comforting, and the cranberry layer is bright and fresh, with a little orange zest that really brings the flavor to life. They’re the kind of bars you keep cutting “just one more” piece of.
What I love most about these bars is how simple they are. One mixture becomes both the crust and the topping, and the filling comes together in minutes. They’re perfect when you want something sweet but not heavy, the kind of treat that works just as well for an afternoon snack as it does for a light dessert.
I especially love them slightly chilled, when the filling is set and the flavors are even more pronounced. Simple ingredients, comforting flavors, and just the right balance between sweet and tart.
How to make cranberry crumble bars
Begin with preheating the oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) pan and line it with parchment paper, leaving some overhang for easy removal later.
In a large bowl, combine the flour, oats, baking powder, and salt. Add the butter, honey, and vanilla, then mix until the mixture is evenly combined and crumbly. Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
Next, place the cranberries in a bowl. Add the honey , orange juice and orange zest and toss to coat. Sprinkle over the cornstarch and toss again until evenly coated, then spread the cranberry mixture evenly over the crust.
Sprinkle the remaining crumb mixture evenly over the cranberries. Bake for 40–50 minutes, until the top is lightly golden and the filling is bubbling around the edges. If the top browns too quickly, loosely cover with aluminum foil toward the end of baking.
Let the bars cool completely in the pan before lifting out and cutting into squares. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Hope you will try these delicious cranberry crumble bars, tag me on Instagram if you do, and enjoy!
Other refined sugar-free desserts you may like to try
This Easy Apple Crumb Cake is a simple homemade cake made with tender apples and no-eggs, with a soft crumb, and naturally sweet flavors, perfect for everyday baking.
These Flourless Pumpkin Brownies are rich, fudgy brownies made without flour or refined sugar, perfect for a wholesome fall dessert.
These Gluten-Free Mini Raspberry Cheesecakes are creamy, naturally sweetened mini desserts with a bright raspberry flavor, perfect for special occasions or make-ahead treats.
YOU MAY ALSO LIKE:
Pumpkin Oatmeal Bread
Chocolate Gluten-Free Bundt Cake
Banana Raspberry Yogurt Cheesecake
Easy Oatmeal Carrot Cake
Apple Oatmeal Bread
Baked Oats
Best Ever Refined Sugar Free Carrot Cake
Breakfast Muffins
Banana Oatmeal Pancakes
Cottage Cheese Hot Chocolate
Strawberry Cottage Cheese Muffins
Gluten-Free Blueberry Lemon Bundt Cake
Healthy Banana Oatmeal Cookies
Healthy Oatmeal Brownies
Cranberry Crumble Bars – Easy and Refined Sugar-Free
Ingredients
For the Crust
- 1 ¾ cup (200g) all-purpose flour
- 2 ½ cups (250g) rolled oats
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 1/3 cup (120g) honey
- 1 cup (226g) unsalted butter , room temperature
- 2 tsp (10g) vanilla extract
Cranberry Filling
- 1 ⅓ pounds (600g) fresh or frozen cranberries
- 3 tbsp (60g) honey
- 2 tbsp (30g) orange juice
- zest of an orange
- 2 tbsp (16g) cornstarch
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) pan and line it with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out once set.
- In a large bowl, combine the flour, oats, baking powder, and salt.
- Add the butter, honey, and vanilla.
- Use a fork or pastry cutter to combine the ingredients.
- Mix until the mixture is crumbly and evenly combined.
- Add about ⅔ of the crumb mixture into the prepared pan.
- Press firmly into the bottom of the prepared pan to form the crust.
- Place the cranberries in a bowl.
- Add the honey, orange juice and orange zest and toss to coat.
- Add the cornstarch and toss again until evenly coated.
- Spread the cranberry mixture evenly over the crust.
- Sprinkle the remaining ⅓ crumb mixture over the cranberries.
- Bake for 40–50 minutes, or until the top is lightly golden and the filling is bubbling at the edges. If the top browns too quickly, loosely cover with aluminum foil during the last part of baking.
- Let the bars cool completely in the pan before cutting into squares.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Video
Nutrition
Did you make this recipe?
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