Cranberry-Pear Crumble Bars

I usually don’t bother to note here, or right reviews for things I’ve bought, however, I had to here because this is AMAZING! It’s great to see everyone adapting it and making it “theirs.” It’s perfect as written but, it’s very versatile and will work well with just about any fruit filling. Even, dare I say it? Canned fillings. Doubling the filling and spreading the filling can make a larger dessert. I works great in a large tart pan with removal sides. Thank you Yossy for this winner!

This recipe will easily fill a 9x13” pan — reserve a little less (1.5 - 2 cups) of crust mixture for topping, either way. Also great with other fruit: rhubarb and raspberry (when garden is overflowing with these!) add 1/4 c more sugar for rhubarb, and a 1/2 t of cornstarch mixed with a little of the hot fruit juice.

Followed the instructions almost exactly (left out the OJ) and it was delicious. Amazing with whipped cream or vanilla ice cream. Next time, I'll make more filling and use a bigger pan, as others have done - the crust on the bottom was too thick, making it harder to eat and overwhelming the thin layer of filling. Excited to make this again for the holidays

Half the sugar in the filling and two tablespoons less sugar in the crust works very well.

Should be done in a 9x13 pan

wonder if I used frozen cranberries, how to adjust the recipe?

I made this recipe as it was given with the exception of adding toasted almonds to the flour mixture. I’m definitely saving it because it’s simple and easy to make and also very delicious. If I made any changes I would cut back on the sugar but if you serve these bars with unsweetened whipped cream that might also help tame the sweetness. I found that my oven required 5 more minutes of baking than the recipe calls for.

This recipe is a great template for any crumble bar. I used what was in my pantry. I made this with apples, cranberries and orange zest and juice. I didn’t have almond extract so I used orgeat syrup (almond and orange). Delish! I look forward to using stone fruit and other interesting fruit combinations. I greased the baking pan instead of using parchment and the cookies were easy to remove from the pan. Next time I will build a deeper base and press the topping more firmly into the fruit.

Made this for one my husband's mountain rescue team camping trips. It was a huge hit. It traveled well and stayed fresh next day. The crumble is sweet and the fruit was tart. Perfect combo. I made the recipe as written.

This is delicious. I followed the recipe exactly and used a 9x9 pan. The proportions were fine. But, next time I might use the bigger pan. A bag of fresh cranberries is 3 cups. This recipe calls for 2 cups. After dumping the mushy ones, you have leftover cranberries. What are you going to do? Throw them out? If you add them in, you might add in another pear or two to balance the flavors. And now you have too much filling for the 9x9 and need the bigger pan.

I made these for a thanksgiving dessert. The adults all liked them. I would make again, but cut back on the butter.

I let the entire pan cool completely before cutting into squares and then stored the squares in containers in the fridge & they kept fine. Used an 11 x 7 pan since I didn't have a 9 x 9 without any other alterations and that worked fine too! The parchment paper is an essential step. Delicious with tea for breakfast!

Definitely make more filling (I did this by doubling pears). Worked great in a deep dish pie plate. Still a little on the sweet side for my personal taste, will slightly cut sugar in crust next time.

These are incredibly tasty and delicious. The 9" pan is fine; I wouldn't want these bars thinner. I added toasted chopped almonds and chopped candied ginger to the topping, but otherwise left the recipe the same. The ginger, orange, and vanilla and almond extract give these a ton of flavor; the butter gives it tenderness; and the almond flour and oats give it just a hint of moral fiber. Even better on Day 2.

I just added them frozen and it worked fine