Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 2 cups All-Purpose Flour
  • 1 cup Old-Fashioned Rolled Oats
  • 1/2 cup, packed Light Brown Sugar
  • 1/4 cup Granulated Sugar (for crumble)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 3 cups Fresh or Frozen Cranberries
  • 1/2 cup Granulated Sugar (for filling)
  • 1 tablespoon Orange Zest
  • 2 tablespoons Fresh Orange Juice
  • 2 tablespoons Cornstarch

Instructions:

  1. Brown the Butter: Melt the cubed butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams, the popping subsides, and brown milk solids settle on the bottom. Remove immediately when the aroma is nutty.
  2. Cool: Pour the browned butter (including the solids) into a heatproof bowl and allow it to cool for 15–20 minutes until it is warm but not hot, or slightly solidified.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, oats, brown sugar, granulated sugar, baking powder, and salt.
  4. Add Wet Ingredients and Mix Dough: Pour the cooled browned butter into the dry mixture. Add the egg and vanilla extract. Use a rubber spatula to mix until a shaggy, cohesive dough forms.
  5. Chill: Divide the dough: reserve 1/3 of the dough in a separate, covered bowl. Press the remaining 2/3 of the dough into an even disc or square, wrap both portions, and chill in the refrigerator for 30 minutes. Preheat oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
  6. Mix Filling: In a medium bowl, gently combine the cranberries, sugar, orange zest, orange juice, and cornstarch. Toss gently until the fruit is evenly coated.
  7. Press the Base: Remove the larger portion of dough (2/3) from the fridge. Press it firmly and evenly into the bottom of the prepared pan, pressing slightly up the sides (about 1/4 inch).
  8. Layer and Top: Pour the cranberry filling over the pressed crust and spread it evenly. Take the reserved 1/3 portion of dough and crumble it evenly over the top of the cranberry layer.
  9. Bake: Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling thickly.
  10. Cool Completely: Remove the pan from the oven and allow the bars to cool completely at room temperature for at least 2 hours before slicing into 12 even squares.