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Cranberry Crumble Bars

These Cranberry Crumble Bars are the dreamiest way to use up leftover cranberry sauce after Thanksgiving. The buttery oat crumble doubles as both the crust and topping, and the cranberry layer bakes into a jammy, ruby-red center that's sweet, tart, and festive.
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Prep Time:15 minutes
Cook Time:35 minutes
Cooling Time:2 hours
Total Time:2 hours 50 minutes
Servings: 12 bars

Ingredients

For the Crust & Crumble:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups rolled oats
  • ¾ cup brown sugar packed
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup unsalted butter melted
  • 1 tsp vanilla extract

For the Filling:

  • 2 cups leftover cranberry sauce
  • ½ tsp almond extract
  • Zest of 1 orange optional but recommended
  • 1 tbsp cornstarch only if your cranberry sauce is very thin

Instructions

  • Preheat oven to 350°F. Line an 8x8-inch or 9x9-inch pan with parchment, leaving overhang for easy removal.

Crust:

  • In a large bowl, combine: flour, oats, brown sugar, salt, and cinnamon.
  • Pour in the melted butter and vanilla and mix until the mixture looks like wet sand and clumps together.
  • Transfer 2/3 of the mixture into the pan and press firmly to create an even, compact crust.

Filling:

  • Stir the cranberry sauce with orange zest, almond extract, and cornstarch if needed.
  • Spread the cranberry filling evenly over the crust.
  • Sprinkle the remaining oat crumble over the cranberry layer.
  • Bake for 30–35 minutes, or until the top is golden and the cranberry layer is bubbling around the edges.
  • Let cool for at least 2 hours or refrigerate for clean, neat slices.

Notes

  • Room temperature: 2 days
  • Fridge: 5 days
  • Freezer: 2 months (slice first, freeze in layers)