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- 2 cups fresh or frozen cranberries (if frozen, ensure they are thawed) - 1 cup freshly squeezed orange juice - 1 tablespoon orange zest (preferably from an organic orange for best flavor) - ¾ cup granulated sugar - 1 teaspoon ground cinnamon - 1 teaspoon cornstarch - 1½ cups all-purpose flour - ½ cup packed brown sugar - ¾ cup rolled oats - ½ cup unsalted butter, melted and slightly cooled - ½ teaspoon baking powder - A pinch of salt You can swap fresh cranberries for dried cranberries in a pinch. Just soak them in warm water for about 15 minutes first. If you need a dairy-free option, use coconut oil instead of butter. For a gluten-free version, choose gluten-free flour blends. You can also use maple syrup instead of granulated sugar for a different flavor. Fresh cranberries give the best flavor and texture. They are tart and juicy. If you use frozen cranberries, ensure they are fully thawed. This helps keep the filling from being too watery. Drain any excess liquid before cooking. Remember, both types work well, so choose what you have on hand! First, preheat your oven to 350°F (175°C). This step warms your oven for even baking. Next, take a 9x9 inch baking dish and line it with parchment paper. The paper helps with easy removal later. Make sure the paper hangs over the edges. This makes lifting out the bars simple. In a medium saucepan, add 2 cups of cranberries. You can use fresh or frozen ones, but if using frozen, make sure they are thawed. Pour in 1 cup of freshly squeezed orange juice and add 1 tablespoon of orange zest. Then, add ¾ cup of granulated sugar and 1 teaspoon of ground cinnamon. Stir everything together. Cook over medium heat for about 5-7 minutes. You will notice the cranberries start to burst and release their juices. While that cooks, make a cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl. Once the cranberries are ready, stir in the cornstarch mixture. Cook for another 2-3 minutes until it thickens. Set this mixture aside to cool slightly. In a large mixing bowl, combine 1½ cups of all-purpose flour, ½ cup of packed brown sugar, and ¾ cup of rolled oats. Add ½ teaspoon of baking powder and a pinch of salt. Pour in ½ cup of melted unsalted butter. Mix these ingredients together until it becomes crumbly. This mixture will be both your base and topping. Now, take two-thirds of this crumble mixture and press it into the bottom of the prepared baking dish. This layer should be even and solid. Spoon the cranberry-orange filling over the pressed base. Spread it out evenly to cover the crumble layer. Then, take the remaining crumble mixture and sprinkle it on top of the cranberry filling. Cover it completely for a nice topping. Now, place the dish in the preheated oven. Bake for 30-35 minutes, until the top turns golden brown and smells great. After baking, let the dish cool in the pan for at least 30 minutes. Use the overhanging parchment paper to lift the bars out. Then, slice them into squares or bars. To make your cranberry orange bars really pop, choose fresh ingredients. Use fresh cranberries if possible. They bring a bright taste. Freshly squeezed orange juice adds a zing. Don't skip the orange zest; it gives a nice aroma. Combine these flavors as you cook the filling. Stir well and let them cook until the cranberries burst. This helps mix the flavors fully. Baking time can change based on your oven. I recommend checking the bars at 30 minutes. Look for a golden-brown top. If they are not brown enough, bake for an extra 5 minutes. Keep an eye on them to avoid burning. Every oven is different, so trust your senses. The sweet smell will guide you, too. Once the bars cool for 30 minutes, it’s time to cut. Use the parchment paper to lift the bars out. This makes cutting easier. Cut them into squares or rectangles. A sharp knife works best for clean edges. Serve them warm or at room temperature. Dust with powdered sugar for a fancy touch. These bars are perfect for snacks or dessert. Enjoy sharing this treat with friends! {{image_4}} You can make cranberry orange crumble bars even better by adding nuts or seeds. Chopped walnuts or pecans add a nice crunch. You can also use sunflower seeds or pumpkin seeds for a healthy twist. Just mix in about ½ cup of your choice into the crumble mixture. This not only adds texture but also boosts the flavor. While cranberries and oranges shine in this recipe, you can switch things up. Try using blueberries, raspberries, or even diced apples. If you want a tropical twist, mango or pineapple works well too. Just keep the same juice and zest amount to maintain the flavor balance. The key is to keep the fruit juicy to blend well with the crumble. To make these bars vegan, swap the butter for coconut oil or a plant-based butter. Use maple syrup or agave instead of granulated sugar for sweetness. For gluten-free bars, replace all-purpose flour with almond flour or a gluten-free blend. Make sure to check that your oats are certified gluten-free. These changes ensure everyone can enjoy this tasty treat! To store leftover cranberry orange crumble bars, let them cool completely. Then, place them in an airtight container. They can last in the fridge for up to five days. If you want to keep them longer, freezing is a great option. To freeze the bars, first, cut them into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped bars in a freezer bag. They can last up to three months in the freezer. When you're ready to enjoy them, thaw them overnight in the fridge. To reheat the bars, preheat your oven to 350°F (175°C). Place the bars on a baking sheet. Heat them for about 10-15 minutes until warm. You can also microwave them for 15-20 seconds. Enjoy them warm for the best taste! Yes, you can use dried cranberries. However, the bars will taste different. Dried cranberries are sweeter and less tart than fresh ones. To balance this, cut the sugar in the recipe by a bit. Soak the dried cranberries in hot water for about 10 minutes. This will help them plump up and improve the texture. The bars are done when the top turns a golden brown color. You should also smell a delicious aroma filling your kitchen. A toothpick inserted in the center should come out mostly clean, with a few crumbs sticking to it. Let them cool for at least 30 minutes in the pan before slicing. Yes, you can make these bars ahead of time! They store well in an airtight container for up to five days. You can also freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap before freezing. Thaw in the fridge overnight when you are ready to enjoy them. This guide showed you how to make delicious cranberry orange crumble bars. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned variations to suit your taste and how to store leftovers. These bars are easy to make for any occasion. Enjoy sharing them with friends and family. Happy baking!

Cranberry Orange Crumble Bars

Indulge in the perfect combination of sweet and tangy with these delightful Cranberry Orange Crumble Bars! Made with fresh cranberries and a burst of orange flavor, this easy recipe will make your taste buds sing. With simple ingredients and step-by-step instructions, you can create a delicious treat that’s perfect for any occasion. Click through to explore this mouthwatering recipe and bring a sweet touch to your table!
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Ingredients
  

2 cups fresh or frozen cranberries (if frozen, ensure they are thawed)

1 cup freshly squeezed orange juice

1 tablespoon orange zest (preferably from an organic orange for best flavor)

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon cornstarch

1½ cups all-purpose flour

½ cup packed brown sugar

¾ cup rolled oats

½ cup unsalted butter, melted and slightly cooled

½ teaspoon baking powder

A pinch of salt

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x9 inch baking dish by lining it with parchment paper, ensuring there is an overhang on the sides for easy removal once baked.

    In a medium saucepan, combine the cranberries, fresh orange juice, orange zest, granulated sugar, and ground cinnamon. Place the saucepan over medium heat and cook, stirring occasionally, until the cranberries begin to burst and release their juices, approximately 5-7 minutes.

      While the cranberries are cooking, prepare a cornstarch slurry by mixing the cornstarch with 1 tablespoon of water in a small bowl. Add this mixture to the cranberry mixture, stirring well to combine. Continue cooking for an additional 2-3 minutes until the mixture thickens. Once thickened, remove from heat and set aside to cool slightly.

        In a large mixing bowl, add the all-purpose flour, packed brown sugar, rolled oats, baking powder, and a pinch of salt. Pour in the melted butter and mix everything together until the consistency is crumbly and all ingredients are thoroughly incorporated.

          Take two-thirds of the crumble mixture and evenly press it into the bottom of the prepared baking dish to form a solid base.

            Carefully spoon the cranberry-orange mixture over the pressed crumble layer, spreading it out evenly.

              With the remaining crumble mixture, sprinkle it generously over the cranberry filling to create a topping that covers the filling completely.

                Bake in the preheated oven for 30-35 minutes, or until the top is a beautiful golden brown and fragrant.

                  Once baked, take the dish out of the oven and allow it to cool in the pan for at least 30 minutes. Use the parchment paper overhang to lift the bars out of the pan before slicing into squares or bars.

                    Vorbereitungszeit: 15 Minuten | Gesamtzeit: 1 Stunde 5 Minuten | Portionen: 12 Riegel

                      - Präsentationstipps: Serve warm or at room temperature, and consider dusting with powdered sugar before serving for an elegant touch! Enjoy as a delightful snack or dessert.