1-Getting started with this Cranberry Bars Oat Crumble is as fun as it is simple, and you’ll have a batch ready in no time. Begin by cooking the cranberries in a medium pot with the orange zest, orange juice, and granulated sugar until it reaches a boil, then lower the heat to simmer for a smooth filling. Once it simmers, stir in the cornstarch and let it cook for another 15 minutes to thicken up nicely.

2-Next, preheat your oven to 350°F (175°C) and line an 8-inch square pan with foil, then give it a quick spray for easy removal later. In a large bowl, melt the unsalted butter and mix in the granulated sugar, light brown sugar, and vanilla extract until everything blends well. Now, stir in the all-purpose flour, old-fashioned whole-rolled oats, and a pinch of salt if you’re using it, creating a crumbly mixture.

3-Reserve about 1 heaping cup of this oat mixture for the topping, then press the rest evenly into your prepared pan to form the crust. Spread the cranberry filling over the crust, but leave a 1/4-inch border around the edges to keep things neat. Crumble the reserved topping over the filling in larger pieces by squeezing it in your palm for that nutty crunch. Bake for 30 to 35 minutes until the edges set and the center turns lightly golden brown, then let it cool for at least 2 hours before slicing into bars.