Disclosure: I created this blog content in partnership with The Cranberry Institute. I was compensated for my work, and all opinions are solely my own. Find additional information on The Cranberry Institute !
In general, most people think of fresh cranberries for one thing and one thing only : cranberry sauce.
That’s not a “bad” thing! Cranberry sauce brings me back to my mother’s kitchen.
To this day she makes the best cranberry sauce for Thanksgiving. I don’t even need the turkey to eat it…just hand me a spoon!
First off, let’s talk health benefits:
The fresh cranberries in these bars not only add a unique flavor and beautiful color, but also heaping amount of Vitamin C and fiber. Plus, cranberries are naturally low in sugar!
Additionally, cranberries offer whole body health benefits. Scientists are actually exploring how the bioactive compounds found in cranberries may positively affect glycemic response, prevent recurrent UTIs, support gut health, improve heart health and reduce inflammation.
Did I lose you yet?
I hope not!
To simplify: Cranberries may improve your glucose response if you have type 2 diabetes, the compounds found in cranberries may feed good bacteria to support your gut health, and cranberry consumption can help prevent reoccurring Urinary Tract Infections (UTIs). Woo!
Now that we know cranberries are beneficial to our health…how are cranberries grown?
Cranberries are grown on vines. (Yes – cranberries grow on vines, not in water ! The cranberry bogs are only flooded to harvest the cranberries!)
Most cranberries are grown in Wisconsin, Massachusetts, New Jersey, Washington and Oregon!
Let’s chat about this recipe…
Fresh Cranberry Bars with Oat Crumble Topping…
- Easy-to-make
- Tart and sweet at the same time!
- Rich in fiber and vitamin C
- A easy fall dessert…or breakfast! No judgement here!
- Takes less than 45 minutes to make
- You probably have most of the ingredients in your pantry already
- It’s a new Holiday favorite in my house!
What if I don’t have coconut sugar?
You can use granulated sugar – I just really love the flavor coconut sugar gives this dish!
Can I use oranges instead of lemon in the cranberry layer?
Yes! If you don’t have lemons, oranges are a fantastic substitute for both the juice and zest!
Can I use dried cranberries?
While dried cranberries are absolutely wonderful, this recipe works best with fresh cranberries.
I love that the crumble topping and crust to this cranberry bar recipe is the same recipe!
Makes life just that much easier! You enjoy as is, or with a scoop of vanilla bean ice cream. Perfect for Thanksgiving or Friendsgiving and a fun way to enjoy this Fall fruit!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You’ll want to be sure to snag your fresh cranberries soon to make this dish! They are available now (Fall) until early January so you don’t want to miss out on making this dessert!
Fresh Cranberry Bars with Oat Crumble Topping
Ingredients
For the crumble:
- 1 1/2 cup All-Purpose Flour
- 1 1/2 cup rolled oats (not quick oats)
- 2/3 cup coconut sugar
- 1 1/2 sticks (12 Tbsp.) unsalted butter, melted
- 1/2 cup walnuts, chopped
- 1 Tbsp. flaxseed, ground
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon, ground
For the Fresh Cranberry filling:
- 1 12 oz. bag Fresh Cranberry
- 4 Tbsp. lemon juice, fresh
- 1 Tbsp. lemon zest
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F. In a large bowl, mix all of the crumble topping ingredients together. The melted butter will combine the dry ingredients into a crumble. Press half of this mixture into an oven safe 8x8 baking dish and bake for 15 minutes.
- Meanwhile, in a saucepan over medium heat – make the cranberry mixture! Add the cranberries, juice, zest and sugar to the sauce pan. The cranberries will begin to pop and cook down. You may need to add a little bit of water. Add a tablespoon at a time! Let this cook down until it looks like, well…cranberry sauce!
- Pour this on top of the crust layer, and then top with the remaining oat crumble. Bake again for 20 minutes. Let rest for 30 minutes before cutting into it. (Trust me, I know it’s hard!)
