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Cranberry Crumble Bars

Cranberry Crumble Bars

These mouthwatering Cranberry Crumble Bars feature a sweet and tart cranberry orange filling on a dense pastry crust topped with crisp oats.

Course Snack
Cuisine American
Keyword cranberry crumble bars
Prep Time 20 minutes
Cook Time 47 minutes
Total Time 1 hour 7 minutes
Servings 12 servings, 1 bar each
Calories 218 kcal
Author Kirsten Morningstar

Ingredients

  • Parchment paper
  • Nonstick cooking spray

Crust

  • 1 cup dry old-fashioned rolled oats gluten-free
  • 1 cup almonds
  • ¼ tsp. sea salt or Himalayan salt
  • 3 Tbsp coconut sugar
  • ¼ cup + 1 Tbsp. extra-virgin organic coconut oil melted

For Filling

  • 3 cups coarsely chopped cranberries
  • ¼ cup 100% orange juice
  • 1 Tbsp. finely grated orange peel (orange zest)
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. cornstarch preferably GMO-free

For Topping

  • 3 Tbsp. coconut sugar
  • 2 Tbsp gluten-free all-purpose flour
  • ¼ cup dry old fashioned oats gluten-free
  • 1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil

Instructions

  1. Preheat oven to 350° F.

  2. Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.

  3. To make crust, place oats, almonds, salt, and sugar in food processor (or blender); pulse into a fine meal. Make sure no large pieces remain.

  4. Add oil; pulse to mix. It should form a loose dough that sticks together when squeezed between two fingers. Add more oil if too dry.

  5. Spread oat mixture into prepared pan. Press into an even layer with your fingers or a flat object (like a drinking glass).

  6. Bake for 15 minutes. Increase heat to 375º F. Bake an additional 5 minutes, or until crust is fragrant and edges are slightly golden brown. Set aside.

  7. Reduce oven temperature to 350º F.

  8. To make filling, heat cranberries, orange juice, orange peel, sugar, and cornstarch in medium saucepan over medium heat, stirring frequently, for 5 to 7 minutes, or until bubbly. Set aside.

  9. To make topping, combine sugar, flour, oats and oil in a small mixing bowl; mix with fork until mixture resembles coarse meal. Set aside.

  10. Add cranberry mixture to crust; cover evenly.
  11. Top with crumble topping; cover cranberries evenly.
  12. Bake for 15 to 20 minutes, or until cranberry filling is warm and bubbly and topping is golden brown.
  13. Cool completely for 1 to 2 hours. Lift parchment paper from pan; cut into 12 bars.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.