Ingredients:

  • 1 cup (2 sticks) Unsalted Butter
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups All-Purpose Flour (Plain Flour)
  • 1 cup Old-Fashioned Rolled Oats
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 12 oz Fresh or Frozen Cranberries
  • 1/2 cup Granulated Sugar (for filling)
  • 1/4 cup Water or Orange Juice
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Cornstarch (Cornflour)

Instructions:

  1. Brown the Butter: Melt 1 cup of butter in a saucepan over medium heat. Continue cooking, stirring constantly, until the foaming subsides, brown flecks form at the bottom, and the mixture smells deeply nutty. This takes 6–8 minutes.
  2. Cool: Pour the browned butter and all the brown solids into a heatproof bowl. Let it cool for 15 minutes until it is slightly solidified but still pliable.
  3. Combine Wet Ingredients: Cream the cooled browned butter with the light brown sugar and granulated sugar until light and fluffy (about 3 minutes).
  4. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, scraping down the bowl between additions.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking powder, and salt.
  6. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. The dough will be thick and sticky.
  7. Chill: Divide the dough into two portions: 2/3 for the base and 1/3 for the crumble topping. Wrap both portions and chill them in the refrigerator for a minimum of 30 minutes.
  8. Make Filling: Combine the cranberries, sugar, water/orange juice, and lemon zest in a saucepan. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture is juicy.
  9. Thicken: Dissolve the cornstarch in 1 tablespoon of cold water (a slurry). Pour the slurry into the hot cranberry mixture, stirring constantly until the filling thickens into a jammy consistency. Remove from heat and cool slightly.
  10. Preheat and Prep: Preheat oven to 350°F / 175°C. Line the 9x13 inch pan with parchment paper, leaving an overhang.
  11. Form Base: Press the larger 2/3 portion of the chilled dough evenly into the bottom of the prepared pan.
  12. Layer: Pour the slightly cooled cranberry filling evenly over the dough base.
  13. Crumble Top: Crumble the remaining 1/3 dough mixture evenly over the top of the cranberry filling.
  14. Bake: Bake for 40–45 minutes, or until the crumble topping is deeply golden brown and the filling is bubbling gently.
  15. Cool Completely: Allow the bars to cool in the pan on a wire rack for at least 1 hour 30 minutes before attempting to lift them out. Do not cut while warm.
  16. Cut and Serve: Once fully cooled, slice into 12 even bars.