Orange & Cranberry Crumble Bars©


  • 2 medium eggs (beaten, free-range)
  • Zest of 2 oranges
  • Juice of 1 orange
  • 4.4oz-125g unsalted butter (room temperature)
  • 4.9oz-140g porridge oats
  • Pinch of salt
  • ½ teaspoon bicarbonate of soda
  • 7oz-200g fresh cranberries
  • 5.6oz-160g self-raising flour (sifted)
  • 0.7oz-20g powdered sugar alternative
Crumble Topping
  • 5.2oz-150g plain flour (sifted)
  • 1 teaspoon ground cinnamon
  • 2.6oz-75g unsalted butter (soft)
  • 1.4oz-40g light brown soft sugar
  • 1.7oz-50g pistachio nuts (crushed)
  • 0.3oz-10g desiccated coconut


  1. Pre-heat oven to 392f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side
  2. In a large mixing bowl, start by mixing together the sugar alternative and butter until light in colour. Add the beaten eggs and combine using an electric hand-whisk/stand mixer until thoroughly combined. add the salt, bicarbonate of soda and flour and combine again
  3. Continue by adding the orange juice, zest and oats and combine one last time using the electric hand-whisk. Pour in the cranberries and stir using a wooden spoon until they are evenly distributed. Pour the cake batter into the pre-prepared cake tin and smooth out evenly. Set to one side
  4. Make the crumble topping by rubbing the flour and butter together in a large mixing bowl, using your fingertips. Keep going until the mixture resembles fine breadcrumbs. Stir through the cinnamon, pistachio nuts, coconut and brown sugar using a metal spoon. Pour the crumble mix on top of the cake mix and pat down evenly so the complete surface of the cake mix is covered. Press the crumble mix down to compact it a little
  5. Pop into the oven for 30 minutes (or until you can insert a skewer into the middle and it comes out clean). Allow to cool in the tin before removing
  6. Cut into bars and enjoy (they complement a cup of coffee and are perfect for breakfast on the go)

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