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I love fresh cranberries. I also love the Ocean Spray commercials but that’s another story. I wish cranberries were an all year event but since they aren’t I have been known to buy bags and bags of them to throw in the freezer for the lean cranberry time of year. I bake all things cranberry but one of my absolute favorite things to bake is this recipe for Cranberry Crumble Bars. Cranberry Ginger Crumble Bars are a fresh cranberry recipe that will make your mouth water and look pretty on your dessert plate. |

When I was asked to join in #RealCookieSwap with 9 other blogging friends I knew I needed to share my absolute favorite recipe, and this one won the day, not only for taste but its festive look. Oh, and did I mention the word GIVEAWAY yet? Oh yeah!

We 10 bloggers teamed up with Kerrygold and Whole Foods (North Wales) to bring you some fantastic real food cookie recipes for your holiday season in a #RealCookieSwap, and giving away some real food ingredients so you can make your favorite cookie! Whether you’re hosting a cookie swap, attending one, or headed out to a party, make sure you bring some special treats that not only taste amazing but use unrefined ingredients as well. Of all these cookies, we can’t wait to hear what your favorite is so make sure to share it with us! Cranberry Ginger Crumble Bars are a fresh cranberry recipe that will make your mouth water and look pretty on your dessert plate. |

My Fresh Cranberry Recipe

This year I experimented with a cranberry ginger jam and now there is cranberry ginger jam everything in my house because it is simply amazing and easy. Best of all it has 3 ingredients. That’s it! In fact, it’s so easy I made 3 batches in the last three days. If  you are in love with all things cranberry you will simply adore this recipe as much as I do.


Cranberry Crumble Bars

  • Author: Heather McCurdy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 18 1x




  • 2 cups flour
  • 1 cup butter*
  • 1/2 cup raw sugar


  • 2 cups cranberries
  • 1/2 cup maple syrup
  • 1 teaspoon fresh ginger


  • 1 cup rolled oats
  • 1/4 cup butter
  • 1 tablespoon maple syrup


  1. Preheat oven to 350 degrees.


  1. Mix together flour, sugar, and butter until you have a nice crumbly dough.
  2. Press into 8 x 10 or 9 x 9 dish.
  3. Bake for 20-30 minutes. ( If your oven temp runs low you may need 30 minutes as I did in my old oven)

Cranberry Sauce:

  1. Finely chop cranberries in a blender or food processor.
  2. Put cranberries, maple syrup, and ginger in a sauce pan.
  3. Cook on medium to high heat until thick, approximately 15 minutes.
  4. Take off burner and let set while mixing the topping.


  1. Mix together, oats, maple syrup, and butter until crumbly.

After bar is baked:

  1. Spread cranberry filling evenly over.
  2. Spread topping over cranberry filling.
  3. Bake an additional 15 minutes or until crumble top is lightly browned.
  4. Let cool completely before cutting.
  5. * I use salted or add 1/2 teaspoon salt. I recommend my favorite Kerrygold. It makes this buttery crust turn out the best! Please note using Kerrygold may also increase the baking time for the crust.

Cranberry Ginger Crumble Bars are a fresh cranberry recipe that will make your mouth water and look pretty on your dessert plate. |

The Sponsors and Giveaway Products

Bring me the butter! Every dish is better with quality butter and you can buy that butter while supporting a sustainable company at the same time. Kerrygold butters are made with milk from grass fed cows in Ireland. They take pride in how they make their butter and what goes into so you will not ever see additives or hormones added. You will taste (and see) the difference!

Continuing on with sustainability in baking, when you are traveling with baked goods (and when you’re at home) it’s important to use an eco-friendly choice. If You Care is a company with a full line of eco-friendly products such as pie pans, baking pans, parchment paper. Their packaging shows exactly where the product came from and where it can go after use. Recycling and composting are two of the most common options! Score!

Both of these products, as well as everything else you need to stock up on your holiday baking essentials, can by found at your local Whole Foods!

Just to help you get ready for this season of baking, we’re giving away THE BEST prize package geared toward all of your “real food and baking” needs this holiday season. Get ready because you are going to love what’s behind door #1….

Grand Prize valued at over $300: A Kerrygold “Ireland Gift Pack” which includes everything you need to put on a good party – a Kerrygold cookbook, 2 wedges Kerrygold Dubliner Cheese, 2 wedges Kerrygold Swiss Cheese, 2 wedges Kerrygold Blarney Castle Cheese, 2 wedges Kerrygold Aged Cheddar, 2 wedges Kerrygold Reserve Cheddar, 2 wedges Kerrygold Red Leicester, 2 wedges of Kerrygold Skellig, 2 packs Kerrygold Pure Irish Butter, 2 packs Kerrygold Unsalted Butter, 2 packs of Kerrygold Garlic and Herb Butter, 2 packs of Kerrygold Softer Butter…

….AND An If You Care package filled with recyclable baking pans, pie pans, etc.

….AND (we’re not done) A $75 Whole Foods gift card so you can stock up on everything you need! Cookie Swap Pictures

Enter below to win and be sure to check out these other 9 amazing cookies in our #RealCookieSwap!

How Does Your Garden Grow: Salted Caramel Ricotta Gems

O’Boy! Organic: Dark Chocolate Eggnog Truffles

The Vintage Mom: Grandmas Chocolate Drop Cookies

Groovy Green Livin: 7 Ingredient Oatmeal Chocolate Chip Cookies

Mindfully Frugal Mom: Bailey’s Chocolate Truffles

Mom-Blog: Orange Cranberry Almond Cookies

Real Kitchen and Beyond: Cranberry Crumble Bars

Souffle Bombay: 6 Ingredient Flourless Chocolate Cookie

Evolving Motherhood: Salted Dark Chocolate Caramel Shortbread Cookies

Eat Sleep Be: Gluten Free Lemon Sugar Cookie

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  1. I was skeptical about baking the crust for 30 minutes then baking again for 30 minutes once assembled–afraid it would be too dry. The flavors are good, but this turns out VERY dry, even with the copious amount of butter. I do think I’ll try them again but either bake the crust for a much shorter period or maybe just bake the whole thing together and not prebake the crust.

    1. Hi Suzanne, Thank you for taking the time to share your feedback. I made the recipe in a new oven to see if I had the same issues you had and I did. I am adding a note to bake the crust alone 20 minutes then add the cranberry layer and topping and bake another 15 minutes. You can also skip cooling the cranberry. I do not recommend skipping baking the crust first. It is part of making the layered bar. As for copious amounts of butter, well, yes, a shortbread crust and a crumble topping will generally have copious amounts of butter. This additional information should give you better luck making it next time!

  2. Visiting from Tasty Tuesdays. I love cranberry with ginger, these bars look like my kinda snack, delicious! I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!

  3. WOW Heather! Just WOW!! These look seriously amazing. I love the thought of ginger and cranberry together.Can’t wait to try these! And cranberry ginger jam! LOVE THAT!!

  4. I love, love, love ginger – and never would have thought to put it with cranberry. That sounds amazing!

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