Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cranberry Crumble Bars 4.0 (47) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 15, 2017 Print Rate It Share Share Tweet Pin Email Photo: Diane Fields Prep Time: 40 mins Total Time: 2 hrs 20 mins Yield: 24 squares Turkey isn't the only leftover to contend with. These sweet-tart fruit-filled treats put that extra can of cranberry sauce to delicious use. Ingredients Filling 1 can (14 ounces) whole-berry cranberry sauce or 1 ½ cups dried cranberries (7 ½ ounces) ¾ cup granulated sugar ¾ teaspoon cornstarch ¾ cup cold water 6 tablespoons cranberry juice Dough 2 sticks unsalted butter, softened, plus more for pan 2 cups all-purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon coarse salt ½ teaspoon ground cinnamon 1 ¼ cups packed light-brown sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 2 cups old-fashioned rolled oats ¾ cup finely chopped toasted walnuts (3 ounces) 2 cups old-fashioned rolled oats ¾ cup finely chopped toasted walnuts (3 ounces) Directions Filling:If making your own, pulse dried cranberries and granulated sugar in a food processor until a coarse paste forms. Transfer to a saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely. Dough:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan. Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts. Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares. Rate it Print