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Cranberry Crumb Bars

With fresh cranberries being abundant in grocery stores at this time of year, I had to pick up a few bags to use in my delectable fall baking. When I saw Katy’s recipe for Cranberry Crumb Bars on goodLife {eats}, I knew this would be my very first fresh cranberry endeavor of the season. The bars looked absolutely perfect and since I am a big fan of Katy’s recipes, I knew they would taste perfect too!

I had all the ingredients in my pantry and fridge and the use of my food processor made this recipe come together in a snap. Once they came out of the oven, the glorious aroma filled our kitchen and we were tempted to cut into them immediately! However, we decided to let them cool to room temperature and chill in the fridge overnight.

The following morning I cut them into bars and Brian took them to work to share with his co-workers. I must admit, I only kept three for pictures because I knew if I left more at the house, I would have consumed them for all three meals!

These were a huge hit and will definitely be a repeat recipe in my kitchen in the very near future…these make an awesome breakfast, snack or dessert and seem to be a real crowd pleaser. I cannot wait to experiment with this recipe by subbing in other fruit for the cranberries. I hope you make these and enjoy them as much as we did.

Thanks for stopping by… have a great weekend!

Cranberry Crumb Bars


1 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 1/2 cups all purpose flour
1/2 cup almond meal*
1 cup cold butter (2 sticks)
1 egg
1/4 tsp cinnamon (I left this out by accident)
juice of 1/2 of an orange
4 cups fresh cranberries**
2/3 cup white sugar
1 tsp vanilla
1 Tbs cornstarch


1. Preheat the oven to 375°F. Butter a 9×13 inch pan.(I lined my pan with non-stick foil and sprayed with non-stick spray)

2. In a medium bowl, mix together 1 cup sugar, flour, almond meal, salt and baking powder. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Alternatively, you can pulse the dry ingredients in a food processor with the butter until pebbly, and then mix in the egg until it all comes together. Pat half of the dough into the buttered pan.

3. In another bowl, stir together the sugar, cornstarch, vanilla, and orange juice. Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.

4. Add 1/4 tsp cinnamon to the remaining dough, then crumble dough over the berries. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.


- If you don’t have almond meal, just toss some almonds in a food processor until finely ground to make almond meal.
- Stock up while cranberries are abundant in stores. Just toss them in the freezer and use as you need. They’ll be good for about a year. If you’re using frozen fresh cranberries for this recipe there is no need to thaw them first.

- from goodLife {eats}, SGCC, and Smitten Kitchen

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