Crumble top cranberry bars

  • Time cooking time: 35-40 minutes
  • Yield 25 bars


    1 1/2 cups uncooked quick cooking oats
    1/2 cup sugar
    1/3 cup all-purpose flour
    1/4 teaspoon salt
    1/2 cup butter, softened
    1 teaspoon vanilla

    1 cup sour cream
    1/4 cup sugar
    1 egg yolk
    2 teaspoons freshly grated lemon zest
    1 teaspoon vanilla
    1 cup sweetened dried cranberries
    1/3 cup coarsely chopped pecans


    Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.

    Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.

    Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.

    Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.

    Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.
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