Cranberry Crumb Bars
If you love cranberry desserts, you’re going to adore these sweet-tart Cranberry Bars with a Crumble Topping! Made with fresh cranberries and a handful of other ingredients, these cranberry crumb bars are a great way to celebrate the sweetness of cranberry in cookie bar form during the holiday season. They come together quickly and are perfect for all kinds of holiday gatherings.

2024 update: These Cranberry Crumb Bars were originally published in December 2015. I have republished them with a new recipe, new images and a lot more tips and tricks. I have made notes in the recipe card below about what I have changed in case you prefer the previous recipe, which was dairy free.
This recipe was originally created because I had leftover sugared cranberries and I wanted to utilize them in something that wasn’t a drink or a dessert decoration.
So I cooked them down with some sugar and orange juice, despite my misgivings, and hoped for the best.
Turns out, the resulting cranberry filling was delicious: tart (like any cranberry dish should be!) and slightly sweet with some lovely tang from the orange juice.
So I slathered ’em on top of a pre-baked graham cracker crust, sprinkled on the crumble topping and popped ’em in the oven to bake.
Voila! Then we had the perfect Cranberry Bars with a crumbly topping.
Not only is this delicious, but it is a super easy recipe to make at home.
Why I love this recipe:
It’s that time of year where cranberries are in the stores, and I, for one, am excited because I love a sweet treat featuring cranberries.
These Fresh Cranberry Bars are the perfect dessert to celebrate everything that cranberry season is all about. They are the perfect combination of tart and sweet. The citrus addition from the orange just makes them sing.
Paired with a crunchy Graham cracker crust and a crumble topping, these bars are easy to eat and enjoy. Also, this is an egg-free recipe, if that matters to you.
These bars are the perfect treat for a holiday party or a cookie box, especially if you know someone who doesn’t enjoy chocolate and/or has a sweet tooth that is finicky about too-sweet desserts and/or is lactose intolerant.
This is something that looks like and tastes like a cranberry pie bar. And it is utterly decadent!
If you’re looking for Cranberry Bliss Bars, these also aren’t it. This is a pie bar in all sense of the word with a buttery crust, a gooey fruit filling and a crumble topping. Also, we do not use white chocolate in this recipe at all.
More cranberry dessert recipes to try: Cranberry Pinwheel Cookies | Upside Down Cranberry Cake | Orange Cranberry Cream Cheese Thumbprint Cookies | Creamy Cranberry Tart | Cranberry Chocolate Potato Chip Cookies

What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to grab at the grocery store:
- Graham cracker crumbs — I make my own in the food processor, but you can purchase these at the store, too.
- Granulated sugar — you need this for every part of this recipe. It goes in the crust, the cranberries and the topping. There is no replacement sugar, and I do not recommend using brown sugar.
- Unsalted butter — you’ll need this for both the Graham cracker crust and the crumble topping. I always recommend using unsalted butter in baking recipes, but salted butter can be used in a pinch.
- Fresh cranberries — or frozen cranberries, if those are what you can get your hands on. Do not use dried cranberries or sweetened cranberries because unsweetened, tart cranberries are what make this dish so special.
- Orange — this recipe calls for the juice and zest of an orange. I like to juice my own (especially when I’m using zest from the same fruit), but you can use pre-squeezed stuff from the grocery store. You could replace this with lemon juice and lemon zest, though I prefer orange paired with cranberries.
- All-purpose flour — I keep unbleached AP flour at my house, but I
- Rolled oats — these add a bit of a crunch to the crumb topping, and I love the texture it adds.
- Kosher salt — medium grain kosher salt is my go-to for all recipes. You could use a similarly sized sea salt.
Variations on this recipe:
Swap out the crust. Use the shortbread crust shared here on my Apple Pie Bars for a shortbread version of these bars.
Make them dairy free. My original recipe called for refined coconut oil. Use the same amount of melted coconut oil in place of the butter, and it will work like a charm.
Add some spices. Add a sprinkling of ground cinnamon or nutmeg to the cranberry mixture for more spiced flavors.

How to make Cranberry Crumble Bars
Make the Graham Cracker Crust
Preheat the oven. Spray a square baking dish with nonstick cooking spray. Line it with parchment paper, too and set aside.
Combine the graham cracker crumbs with sugar in a medium bowl. Whisk to combine.
Pour in the melted butter, and mix until it is the consistency of wet sand.
Pour the crust into the prepared baking dish. Gently press the crumbs into an even layer to form the crust.

Transfer to the preheated oven, and bake for 10 minutes, or until golden brown.
Remove from the oven and let cool slightly.

Make the Cranberry Filling
As the crust bakes, you can make this tart cranberry filling.

Add the cranberries along with the sugar and orange juice to a saucepan, along with the orange zest.
Heat the cranberry mixture over medium heat and bring to a boil, then lower the heat and simmer until the cranberries have popped and release their juices. The sauce will thicken and become gooey as it cooks down.

After the sauce has thickened, remove from the heat.
Set this aside for a few.

Make the Crumble Topping
Measure the flour, oats, sugar and salt into a bowl, and whisk to combine.

Pour the melted butter into the dry ingredients.
You can mix this gently with your hands, a spoon or a fork to create the crumbly topping.

These will be coarse crumbs that should stick together.
Set them aside for the assembly piece.

Prepare and Bake the Crumble Bars
Pour the cranberry filling directly on top of the prepared crust.
Spread it out gently with an offset spatula, being careful not to break the crust.

Sprinkle the crumble topping directly on top of the cranberries.
Transfer to the oven, and bake for 25-30 minutes, or until the crumble topping has turned golden brown.
Remove from the oven, and cool completely before slicing into squares and enjoying!

How to store:
Store leftovers in an airtight container in the refrigerator for 5-6 days. You can also leave them in the baking pan and wrap in plastic wrap to keep them fresh.
These can be enjoyed cold or at room temperature. You can also heat them in the microwave for a 10 to 20-second burst to warm through.

Erin’s Easy Entertaining Tips
It should go without stating that these Cranberry Bars would be an excellent addition to any holiday gathering.
If I were to make them to share with a crowd, here are some things I would do:
- Make 1-2 days in advance. Since these bars have to cool completely before slicing, I would make them early, chill them and then slice them up on a cutting board before putting on a serving board and bringing along with me.
- Twice as nice. Depending on the number of guests, I would make two batches of these bars OR I would slice the bars significantly smaller so that they are in bite-sized pieces.
- Serve at a dessert bar. I can attest to these bars pairing nicely with a scoop of ice cream. They are also great with a sprinkle of powdered sugar.

Frequently Asked Questions
The liquid ingredients need to be less than the dry ingredients.
We cook these fresh cranberries down for baking with some sugar, orange juice and then add orange zest when they are done. They get nice and gooey and thick, so our crust can remain strong and won’t be impacted by the extra liquid.

Quick tips and tricks to the best Cranberry Bars
- How to store: Store in an airtight container in the fridge for 5-6 days.
- Let them cool completely before slicing. They will fall apart and ooze everywhere if you do not.
- Make them dairy free. My original recipe used melted coconut oil instead of butter. That still works here if this is something that matters to you!
Curious about more cranberry desserts? I highly recommend Cranberry Pinwheel Cookies, Cranberry Orange Ginger Biscotti and Orange Cranberry Bars.
Want to make a cranberry breakfast? Copycat Cranberry Bliss Bars would be a fantastic treat, as would Cranberry Overnight French Toast.
And you can never go wrong with Cranberry Walnut Bread any time of day.
Just interested in these crumb bars?
Scroll on down to learn how to make ’em in your own kitchen!

Cranberry Crumb Bars
Ingredients
Graham Cracker Crust
- 1 ½ cup Graham cracker crumbs 180g
- ½ cup granulated sugar 100g
- ½ teaspoon kosher salt 2g
- ½ cup unsalted butter melted (1 stick / 113g)
Cranberry Filling
- 3 cups fresh cranberries 12 oz. / 343g
- ¾ cup granulated sugar 150g
- ½ cup orange juice freshly squeezed
- Zest of one orange
Crumble Topping
- ½ cup all-purpose flour 60g
- ½ cup rolled oats 80g
- 5 tablespoons granulated sugar 62g
- ¼ teaspoon kosher salt 1g
- 6 tablespoons unsalted butter melted
Equipment
- Square baking pan (9" x 9")
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Instructions
Make the Graham Cracker Crust
- Preheat the oven to 350°F. Spray an 9" square baking dish with nonstick cooking spray, and line with a parchment paper sling. Set aside.
- Mix the graham cracker crumbs, sugar and salt in a bowl until combined. Pour in the melted butter, mixing until the consistency is of wet sand.
- Pour the ingredients into the prepared baking dish, pressing the crumbs onto the bottom into a crust layer.
- Place in the oven, and bake for 10-12 minutes, or until golden brown.
- Remove from oven and let cool.
Prepare the Cranberry Filling
- While the crust is baking, prepare the cranberry filling.
- In a saucepan over medium heat, measure in the cranberries, sugar, orange juice and orange zest.
- Bring the ingredients to a boil, then let them simmer until the cranberries have popped and released their juice. The sauce will thicken and become gooey. This will take about 10 minutes, depending on the strength of your stovetop.
- When the sauce has thickened, remove from the heat, and set aside.
Make the Crumble Topping
- Whisk together the flour, oats, sugar and salt in a bowl until combined.
- Pour in the melted butter, mixing with your hand, a spoon or a fork gently to create a crumbly topping.
Prepare the Crumble Bars
- Pour the prepared cranberry filling on top of the baked graham cracker crust. Do this gently so it does not dislodge the crust.
- Sprinkle the crumble topping on top of the cranberry filling in an even layer.
- Bake for 25-30 minutes, or until the crumble topping turns golden brown and the cranberry mixture becomes bubbly.
- Remove from the oven, and let cool completely before cutting into squares and enjoying!
Video
Notes
Nutrition

About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Yay! These look fabulous! I have a bag of cranberries (that I hope haven’t gone bad 😉 ) waiting to be made into delicious bars like these. I’ve also been dying to make sugared cranberries – so we’ll see which craving wins out in the end!
Thanks so much, Megan! And you should TOTALLY use those cranberries to make BOTH. That’s what I did, and it worked out quite well. Also? If I hadn’t given away half of these bar cookies, I would have eaten the entire thing. So. Proceed with caution. 😉
Oh Erin, this is something I could make! I was going to get cranberries but I’m not a big fan of cranberry sauce with meat (sacrilege, I know!) but didn’t just want to make jam. I’m so going to attempt this for our family get together. 🙂
On a separate note, I’m happy that your lactose issues have disappeared. More cheese!
DO IT, Jayne! We’ve all got some food weirdnesses, ya know? And not liking cranberry sauce with meat makes sense to me. So I hope these bar cookies knock the socks off your family members and that they don’t remind you at all of that cranberry sauce that was paired with meat (even though I’m sure it was good in its own right.)
And you and me both, girl. All the cheese, please!
Nothing I hate more than the sea of leftover cranberries after Thanksgiving lol we made these with regular fresh cranberries and they were such a great treat!! Loved them!