Ingredients:

  • 1 cup unsalted butter (225g), diced for browning
  • 2 cups all-purpose flour (250g)
  • 1 cup rolled oats (100g), not instant
  • 3/4 cup light brown sugar, packed (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3 cups fresh or frozen cranberries (340g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup water (60ml)
  • 1 teaspoon orange zest
  • 1 tablespoon fresh orange juice (15ml)
  • 2 tablespoons cornstarch (15g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the two long sides (creating a sling). Lightly grease the exposed sides.
  2. Melt the diced unsalted butter in a medium saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams, then subsides, and brown bits form at the bottom. Immediately pour the browned butter (including the solids) into a heatproof bowl and let it cool for 10 minutes until warm.
  3. In a large mixing bowl, whisk together the flour, oats, brown sugar, granulated sugar, baking powder, and salt until uniformly mixed.
  4. Pour the slightly cooled browned butter into the dry ingredients. Stir vigorously with a fork or wooden spoon until large, moist crumbles form. The mixture should hold together when squeezed.
  5. Measure out 2/3 of the crumble mixture and press it firmly and evenly into the prepared pan. Use the bottom of a measuring cup or glass to ensure a compact base.
  6. Place the remaining 1/3 of the crumble mixture aside (do not chill) and put the pan with the base into the freezer or fridge while preparing the filling.
  7. In a small saucepan, combine the cranberries, sugar, water, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries begin to pop and soften (about 5-7 minutes).
  8. In a small cup, mix the cornstarch with 1 tablespoon of cold water until smooth. Pour the slurry into the cranberry mixture and stir continuously until the filling thickens considerably, resembling a loose jam.
  9. Remove the filling from the heat and let it cool for 5-10 minutes while the oven finishes preheating.
  10. Remove the chilled base from the fridge. Pour the warm cranberry filling over the base and spread evenly with a spatula.
  11. Sprinkle the reserved 1/3 of the crumble mixture evenly over the top of the filling.
  12. Bake for 40 to 45 minutes, or until the crumble topping is deeply golden brown and the filling is bubbling slightly.
  13. Remove the pan from the oven. Let the bars cool completely on a wire rack—ideally for at least 2 hours—before lifting them out using the parchment sling.
  14. Once firm and fully cool, slice the bars into 16 even squares and serve.