I had leftover cranberries and pantry staples—this is the bar my family keeps asking for

We all have those mystery freezer bags or half-used holiday ingredients that just sit there… waiting. For me, it was cranberries. Bought ’em for Thanksgiving sauce, forgot about them by Christmas. Then one tired Sunday, I grabbed my go-to baking basics—flour, oats, butter—and out came these Cranberry Crumble Bars.

And friends? They are so good.

Sweet, tart, buttery, and just the right kind of crumbly, these bars became an instant hit. They taste a little like something you’d get from a bakery, but they’re made from ingredients I already had in the pantry.

🍒 Why I’m Keeping These on Repeat

• They’re budget-friendly (everything here is a staple).
• That cranberry filling? Bright and jammy with just a hint of citrus.
• They freeze beautifully, so I stash a few away for those “mama needs a moment” afternoons.

🛒 What You’ll Need:

For the crust & topping:

• 1½ cups flour
• ½ cup rolled oats
• ½ cup brown sugar
• ¼ tsp salt
• ¾ cup melted butter

For the filling:

• 2 cups cranberries (fresh or frozen)
• ½ cup sugar
• 1 tbsp lemon juice (or orange juice!)
• 1 tbsp cornstarch
• Optional: orange zest or a pinch of cinnamon for cozy vibes

👩‍🍳 Let’s Bake:

1. Preheat your oven to 350°F and line an 8×8 pan with parchment paper.
2. Mix flour, oats, sugar, and salt. Stir in melted butter until it looks like damp sand.
3. Press two-thirds of that mixture into your pan and bake for 10 minutes.
4. Meanwhile, cook the cranberries, sugar, juice, and cornstarch in a small pot over medium heat until they break down and thicken (about 5–7 minutes).
5. Spread that jammy filling over the crust, then sprinkle the rest of the crumb mixture on top.
6. Bake for 25–30 minutes, until golden and bubbly.
7. Let them cool fully before slicing (trust me, it’s worth the wait!).

🧊 Storage + Freezer Tips:

• Store in an airtight container on the counter for 2–3 days or in the fridge up to a week.
• Freeze individually for a ready-to-go lunchbox treat or mom snack.

💡 Mom Hack:

Turn them into mini bars using a muffin tin lined with paper cups. The kids love ’em, and they’re perfect for sharing (or hoarding… no judgment here).

Budget-Friendly Cranberry Crumble Bars

Makes 9–12 bars | Prep + bake time: 40–45 minutes

🛒 Ingredients:

For the crust + crumble topping:

• 1½ cups all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• ¼ tsp salt
• ¾ cup (1½ sticks) butter, melted

For the cranberry filling:

• 2 cups frozen or fresh cranberries
• ½ cup sugar
• 1 tbsp lemon juice (or orange juice if on hand)
• 1 tbsp cornstarch
• Optional: ½ tsp cinnamon or orange zest for added cozy flavor

👩‍🍳 Directions:

Cool completely before cutting into bars.

Preheat oven to 350°F and line an 8×8 pan with parchment or grease it well.

In a bowl, combine flour, oats, brown sugar, and salt. Stir in melted butter until crumbly.

Press 2/3 of the mixture into the pan and bake for 10 minutes.

Meanwhile, in a small pot, combine cranberries, sugar, lemon juice, cornstarch, and any spices. Simmer 5–7 minutes until thick and jammy.

Spread cranberry mixture over the baked crust, then sprinkle the remaining crumble on top.

Bake for 25–30 minutes, until golden and bubbly.