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Cranberry-Pineapple Bars

Cranberry-Pineapple Bars

Cranberry-Pineapple Bars

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Cranberry-Pineapple Bars
4.0 rating based on 12,345 ratings
4/5 (1)
Course: BarsDifficulty: Medium



Oat crust on the bottom, topped with cranberry-pineapple filling, finished with oat-pecan crumble on top.


  • For the filling:
  • 1 cup fresh cranberries

  • 3 tablespoons brown sugar

  • 1 1/2 teaspoons cornstarch

  • 1/2 pound unsweetened crushed pineapple

  • For the crust:
  • 3/4 cup all-purpose flour

  • 3/4 cup quick-cooking oats

  • 1/4 cup firmly packed brown sugar

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cinnamon

  • 3 tablespoons unsalted butter, chilled and cut into pieces

  • 1 egg white, lightly beaten

  • 3 tablespoons chopped pecans


  • Make the filling:
  • Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.
  • Make the crust:
  • Preheat oven to 350 F and spray an 8″ square baking pan with nonstick cooking spray. Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup oat mixture and stir the pecans into that, set aside. Combine remaining oat mixture and egg white in a bowl and stir well.
  • Assemble the bars and bake:
  • Press the oat/egg mixture without pecans into the bottom of prepared baking pan. Bake 10 minutes. Spread cranberry mixture over prepared crust. Sprinkle the oat/pecan mixture over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool completely in pan on a wire rack.


Name & Location
(example: Sue in LA)
I liked the tartness the cranberries add, but overall, it tasted too healthy with all the oats.
- A Baker
Supported By: Starfish Reviews

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