- 2 cups spelt flour (whole wheat pastry or all-purpose work, too)
- 1 3/4 cups rolled oats
- 3/4 cup light brown sugar
- 1 cup (2 sticks) butter, melted, plus more for pan
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 1/2 cups cranberry sauce (see recipe below)
- 1/3 cup candied ginger, finely chopped
- Optional: powdered sugar for dusting
- Preheat oven to 350 degrees. Line an 8 inch square cake pan with parchment paper and grease the sides with butter.
- Make the crust: in a large bowl, mix together flour, oats, sugar, butter, salt, cinnamon and ginger until a crumbly dough forms. Press two-thirds of the mixture into the bottom of the prepared pan, using the back of a measuring cup to get the dough even and compact. Bake for 10 minutes. While the crust bakes, mix the remaining crumble mixture with the candied ginger.
- Assemble: Spread the cranberry sauce evenly atop the pre-baked crust. Sprinkle with the remaining crumble. Bake for 30-35 minutes until lightly golden and cranberries are bubbling.
- Allow the bars to cool **completely** before removing them from the pan and cutting them into squares. The bars will firm up as they cool. After cooling on a rack for 10 minutes, you can place them in the fridge to speed up the cooling process. Dust with powdered sugar (optional) and enjoy!
If your cranberry sauce is loose and rather liquid-y, stir in 1-2 tablespoons of arrowroot powder or cornstarch to help thicken it.
I would not recommend using a savory cranberry sauce or a relish-style cranberry sauce in these bars.