Farmers' Market Desserts

Cranberry-Orange Oat Bars



These chewy, sweet-tart bars are a perfect picnic dessert or afternoon pick-me-up. In fact, since they are loaded with wholesome oats and antioxidant-packed cranberries, you don’t even need to feel guilty about sneaking one for breakfast. If you aren’t in a cranberry-growing region, substitute frozen cranberries for the fresh ones (no need to thaw). For the chewiest bars, look for whole dried cranberries.

Season to taste: Substitute chopped, fresh and dried cherries, apricots, blueberries, or figs for the cranberries. Or add K cup chopped walnuts to the oat crumble.

Makes 24 Bars

Filling
4 cups fresh cranberries
1 cup fresh orange juice
1/2 cup plus 2 tablespoons granulated sugar
1 cup dried cranberries
2 teaspoons finely grated orange zest
1/2 teaspoon ground allspice

Oat Crumble
1 1/2 cups unbleached all-purpose flour
1 1/2 cups old-fashioned rolled oats
1/2 cup firmly packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cold, cut into 8 pieces
1/4 cup whole milk

1. Preheat the oven to 350°F, with a rack near the center. Butter a 13-by-
9-inch baking pan.

2. To make the filling, stir the fresh cranberries, orange juice, and granulated sugar in a saucepan over medium heat until the sugar is completely dissolved. Bring to a boil and cook, stirring occasionally, until most of the berries pop and the juices turn syrupy, about 5 minutes. Stir in the dried cranberries, orange zest, and allspice.
Transfer to a wide, shallow bowl to speed cooling and set aside.

3. To make the oat crumble, stir together the flour, oats, brown sugar, baking powder, and salt in a bowl. Scatter the butter over the top. Using a pastry blender or two knives, cut in the butter until it is in pieces just a little bigger than the oat flakes (a few pea-size pieces are fine, too). Stir in the milk just to moisten the dry ingredients.

4. Sprinkle half of the oat crumble evenly in the prepared pan. Using your hands or the bottom of a drinking glass, pack it firmly onto the bottom. Pour the cranberry mixture over the base and spread evenly. Sprinkle the remaining oat crumble evenly over the top, pressing down gently with the palm of your hand to compact.

5. Bake until the top is golden, about 45 minutes. Let cool on a wire rack for at least 1 hour.
6. Cut the sheet lengthwise into 4 equal strips, then cut crosswise into 6 equal strips to make 24 bars. Store the bars in a tightly covered container at room temperature for up to 1 week.

Farmer’s Market Desserts published by Chronicle Books.  Recipe © 2010 by Jenny Schacht.