These cranberry crisp bars are tart and sweet vegan cranberry bars on a shortcrust base. They have layers of soft shortbread, orange scented fresh cranberries, and sweet oat crumble on top. It’s an easy dessert or snack bar to use seasonal fresh cranberries with just the right balance between sweet crumble and tart fruit. If you’re looking for vegan cranberry desserts, vegan fall desserts, or vegan bar recipes, this is a great recipe to try!
And, if you’re looking for more delicious vegan recipes, try these salted caramel apple cookies or these mini cherry galettes.
Take your dinners to the next level with our incredible Meal Planner! Just $3.25 for a limited time. Get it here!
This post may contain affiliate links, please read our disclosure policy for details.
What You’ll Need For These Cranberry Crisp Bars
Tools You’ll Need
Click to shop.
How To Make Cranberry Crumb Bars
Grease or line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat the oven to 350° F/175C.
In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine.
Add the oil and water. Stir until a crumbly mixture forms.
Press the mixture into pan. Pat it into an even layer.
In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and ginger.
Add the oil and water and stir until just combined into small crumbles but still a bit powdery.
Toss the mixture further with your fingers until slightly larger crumbs form (no larger than a pea).
Wash and dry the cranberries and remove any that are soft. Coarsely chop them ( this can be done with a couple pulses in a food processor).
Toss the cranberries with 6 tbsp/75g brown sugar and orange zest.
Spread the cranberry mixture evenly on the base.
Sprinkle the crumble on top, spreading into the corners.
Bake for 30-35 minutes until set and browned on top.
Cool in the pan completely before removing and cutting. For more sweetness, dust with powdered sugar.
Best the same day. Store in the fridge for up to 3 days. The crumble will soften during storage.
Join the List
Never Miss a Recipe
Important Recipe Notes
Oil choice: Any neutral oil will work in this recipe like canola, sunflower, or vegetable. Melted coconut oil can be used but will impart more flavor to the pastry base and crumble.
Cranberries: This recipe has not been tested with frozen cranberries. Using frozen cranberries may work, but you will most likely have to use the food processor to break them up instead of chopping them.
Vegan Dessert Recipes
Pineapple Upside Down Cake– This pineapple upside down cake is an extra tropical take on a vegan pineapple upside-down cake with a ginger and coconut cake base, all sweetened with maple syrup and apple sauce.
Coconut Lime Loaf– This coconut lime loaf is a rich, vegan lime and coconut loaf cake topped with coconut lime frosting made with coconut cream. The dense and moist cake is fragrant with lime zest and shredded sweetened coconut.
Cranberry Crisp Bars
As an Amazon Associate and Walmart Partner, I earn from qualifying purchases.
Ingredients
- 1 1/4 cups/150g all-purpose flour
- 4 tbsp/50g light brown sugar
- 5 tbsp/75ml neutral oil
- 2 tbsp/30ml water
- 3/4 tsp/3g baking powder
- ¼ tsp/2g salt
- 2 cups/200g fresh cranberries washed and coarsely chopped
- 6 tbsp/75g light brown sugar
- 2 tsp/4g orange zest
- 4 tbsp/50g light brown sugar
- 6 tbsp/45g all-purpose flour
- 4 tbsp/35g rolled oats
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
- ½ tsp/1g ground cinnamon
- ½ tsp/1g ground ginger
Method
- Grease or line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 350° F/175C.
- In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine.
- Add the oil and water. Stir until a crumbly mixture forms.
- Press mixture into pan. Pat into an even layer.
- In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and ginger.
- Add the oil and water and stir until just combined into small crumbles but still a bit powdery.
- Toss further with your fingers until slightly larger crumbs form (no larger than a pea).
- Wash and dry the cranberries and remove any that are soft. Coarsely chop (can be done with a couple pulses in a food processor).
- Toss with 6 tbsp/75g brown sugar and orange zest.
- Spread cranberries evenly on the base.
- Sprinkle the crumble on top, spreading into the corners.
- Bake for 30-35 minutes until set and browned on top.
- Cool in pan completely before removing and cutting. For more sweetness, dust with powdered sugar.
- Best the same day. Store in the fridge for up to 3 days. The crumble will soften during storage.
