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Buttery Cranberry Orange Streusel Bars

These buttery cranberry orange streusel bars feature a balance of tart cranberries and sweet orange, all topped with a crumbly oat mixture, making them the perfect dessert for sharing and special occasions.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 3 hours 40 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Cranberry Orange Filling
  • 4 cups whole fresh cranberries Look for firm, plump, deep red berries.
  • 1 cup granulated sugar Adjust sugar based on tartness.
  • 1 tablespoon cornstarch Helps thicken the filling.
  • 1/4 cup orange juice Freshly squeezed is preferred.
  • 1 tablespoon freshly grated orange zest Enhances the orange flavor.
  • 1 teaspoon vanilla extract Adds depth to the filling.
Oat Crust and Crumb Topping
  • 1 cup old-fashioned rolled oats Do not use quick oats.
  • 2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 cup granulated sugar Adds sweetness to the crumb.
  • 1/2 cup firmly packed light brown sugar Provides moisture and flavor.
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon Adds warmth to the flavors.
  • 1/2 teaspoon salt Enhances the overall taste.
  • 1 cup cold unsalted butter, cut into small cubes Ensure butter is cold for the crumb texture.
  • 1 large egg Binds the mixture together.
  • 1 teaspoon vanilla extract For flavor.
To Serve (Optional)
  • vanilla ice cream or whipped cream Optional topping for serving.

Method
 

Cook the Cranberry Orange Filling
  1. Add the cranberries, sugar, cornstarch, orange juice, orange zest, and vanilla into a medium saucepan. Over medium-high heat, stir until it begins to bubble. Then reduce the heat to low and cook for 4 to 5 minutes until thickened and many berries burst.
  2. Remove from heat and let cool completely.
Prepare the Pan and Oven
  1. Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper, leaving some overhang.
Make the Oat Crumb Mixture
  1. Pulse the oats in a food processor until roughly chopped. In a large bowl, whisk together the oats, flour, sugars, baking powder, cinnamon, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
Finish the Crust and Assemble
  1. Beat together the egg and vanilla, then pour over the crumb mixture, mixing until it clumps.
  2. Press two-thirds of the crumbs into the bottom of the prepared pan, spreading the cooled filling over, and scatter remaining crumbs on top.
Bake and Chill
  1. Bake for 40 to 45 minutes until lightly browned and filling bubbles. Cool for 30 minutes, then refrigerate for at least 2 hours before slicing.
Slice and Serve
  1. Lift the bars out using the parchment paper and cut into 9 squares. Serve plain or topped with ice cream or whipped cream.

Notes

Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave or low oven if desired.