November arrives with all sorts of food comforts to enjoy in the cold months ahead. Winter squash is in peak supply, our onions from the garden are stored away for the months of cooking to come and cranberries begin to arrive at the market. Those ruby jewels of the fruit family are ready to add tart flavor to many dishes. On this blustery, gray November day, I was in search of a dessert . Apples and cranberries are a tasty combination and I have been making a crumb bar recipe from Erin at Well Plated that would make a nice buttery, crunchy base. This recipe is starting to sound pretty darn tasty! I decided to add an extra step and cook the apple first in butter and sugar and pulse the fresh cranberries for ease of eating. I was in such a hurry to taste it, I forgot to take a picture of it before I cut in to it!

Cranberry Apple Crumb Bars

1 c old-fashioned oats
3/4 c all purpose flour
1/3 c light brown sugar - plus 1 T for cooking the apples
6 T salted butter, melted
1 c peeled and diced apples - I used 1 green and 1 honey crisp
1 c fresh cranberries pulsed in food processor
1 T butter for cooking apples
1 tsp lemon juice

Line an 8”x8” baking dish with parchment paper. Preheat the oven to 375 degrees.

Melt 1 T of butter in a medium sauce pan, add 1 T brown sugar, lemon juice and the diced apples. Cook on medium low heat for 5 minutes until apples start to soften. Remove from burner and stir in cranberries..

In a medium bowl, combine oats, flour, brown sugar and stir in butter until clumps form and the ingredients are evenly moistened. Set aside 2/3rd cup of the mixture and press the rest into the prepared 8”x8” pan in an even layer.

Add the cranberry apple mixture and top with remaining crumbles.

Bake the bars for 30-35 minutes until bubbly and topping is golden brown.