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I can’t believe I’m going to do this. I’m going to share my coveted Cranberry Oat Crumble Bar recipe. Which is a double whammy because not only is it not my recipe (there I said it), but it comes from a source I’m a tad embarrassed to admit The Cake Mix Doctor.
Stop snubbing your noses. I know you are all foodies but let’s just hold off judgement until you’ve made these bars. Then we’ll see who’s laughing at cake mix.
I admit I cringe when I read the ingredients on the box label. And, I realize that this recipe comes on the heels of my pecan pie which uses two evil, bad, naughty ingredients (corn syrup and shortening). But it’s Thanksgiving and well, I’m done justifying. Just don’t eat too much. Ok?
Cranberry Oat Crumble Bars
1 package (12 oz; 3 cups) whole cranberries (I use fresh)
1 cup granulated sugar
3/4 cup water (I use orange or pomegranate juice)
1 package (18.25 oz) plain yellow cake mix
1 cup (2 sticks) butter, melted
1 cup old-fashioned oatmeal (I add 1/2 cup more)
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon ground ginger
1. Place rack in the center of the oven and preheat to 350 degrees. Set aside an ungreased 13 x 9 inch baking pan.
2. Pick over the cranberries, and discard any that are shriveled or discolored. Place the remaining cranberries, granulated sugar and orange juice in a medium-size heavy saucepan over medium heat. Cook, stirring, until the mixture is thickened and all the cranberries pop, 10- 15 minutes. Remove the pan from the heat, pour the cranberry filling into a shallow freezer-proof glass dish, and place it in the freezer to cool.
3. Place the cake mix, melted butter, oatmeal, brown sugar, eggs, and ginger in a large mixing bowl. Blend with an electric mixer on low speed for 1 to 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides.
4. Remove the chilled cranberry filling from the freezer and pour it over the crust, spreading it out with the rubber spatula. Pinch off pieces of the reserved crust mixture and scatter them over the filling. Place the pan in the oven.
5. Bake the cake until it is light brown and bubbling, 35 – 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
6. Cut the cake into 24 bars. Serve.
These bars will store at room temperature for up to 3 days, or in the refrigerator for up to 1 week. But I betcha don’t have them that long!
*** Gluten Free Update: I’m working on gluten-free substitutes for Thanksgiving ’10. Wanna help?
These are too die for!! I’m thinking about making them and taking them for breakfast snacks for Turkey Day!!
My Mom has that book. I made the Cannoli Cake out of there once and I like the frostings. These bars look really good, how can you go wrong with fresh cranberries, yummy!
They helped make the weekend a great memory! Very yummy.
Thanks, the cranberry oat crumble bars sound wonderful and I am going to make them this week with the leftover (still fresh) cranberries from Thanksgiving. Linda
I try to cook on my Fridays off! Doing this one tomorrow – sounds so yummy!
So, I have made and remade this recipe almost every winter holiday season since I first made it in 2010, and I finally decided it’s high time to leave a review!
I’m not a fan of people saying they love the recipe, then give a list of the 20 million things they changed, however I need to say first of all that my family is not a ginger fan, so we always omit it and sometimes exchange it with cinnamon.
My family and I think these bars are awesome; even my sister, who considers food as being for sustenance purposes only 98% of the time, requests this dessert. I also wrapped some up with a bow to give to my favorite professors at Christmas time my last year in college.
Thank you for providing such a great recipe! They are DEFINITELY worth the sugar content and higher prices I’m having to pay for cranberries here in France this year and last.
I’ve had a copy of The Cake Mix Doctor for years and decided to flip it open to find a Thanksgiving dessert to take to a potluck. I wanted something other than “pumpkin.” After I found this recipe, I looked to the Internet to see if anyone had made it. So glad to see it here, along with several positive reviews! Also, I am intrigued by The Turquoise Table concept and look forward to reading the book!
Stefanie, So glad you found The Turquoise Table! This is such an old post, but the Cranberry Oat Crumble Bars remain one of our all time favorite holiday treats! !
These are even more delicious with the addition of some chopped pecans and grated orange rind to the cranberry mix! They look pretty sprinkled with a little powdered sugar. Been making them for years. I love the ginger in it. Wondering if some freshly grated would be good.
Clarification-add pecan to the topping before baking, not too the cooked cranberries!