I’m so excited to share these Cranberry Crumb Bars with all of you!!
They’re sweet, tart, buttery, fruity, tangy and crumbly.
The filling isn’t made from preserves – never in Bunny’s kitchen!
Instead, it’s made from fresh cranberries, fresh lemon juice, pure maple syrup, and just a touch of cornstarch for thickening.
The crust and the crumbly top is made from the same buttery, cinnamon-y, pecan dough, which makes the recipe a whole lot easier to put together!
It takes just under 10 minutes to throw together and a good 40 minutes in the oven to get that perfect crispy, tender crunch. Making them is almost as easy as eating them!
If you make these, I’d love to hear about it! To share your results with me, give the recipe a comment, rate the recipe or share your photos with me on Instagram and Facebook!!
Cranberry Crumb Bars (V/GF)
These Cranberry Crumb Bars are sweet, tart, buttery, fruity, tangy, crumbly and incredibly easy to throw together!
Ingredients
Crust and Topping
- 1 1/2 cups gluten-free rolled oats
- 1 1/2 cups raw nuts such as pecans, almonds or walnuts
- 1/4 cup + 3 tbsp coconut oil
- 1/2 cup + 2 tbsp coconut sugar
- 1 1/2 tsp ground cinnamon
- 3/4 tsp sea salt
Cranberry Filling
- 2 1/2 cups fresh cranberries
- 1/4 cup pure maple syrup
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp vanilla extract
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
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Preheat oven to 350 degrees F and grease a 8x8 square glass baking dish. Set aside.
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Start by making the cranberry filling. In a medium sauce pan, add the cranberries, maple syrup, lemon juice and water. Bring to a boil.
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Once it boils, add vanilla and cornstarch mixture and stir to combine.
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Reduce heat and let cook until mixture thickens, about 3 minutes.
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Remove from heat and set aside to cool and thicken more.
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In the meantime, prepare the crust/topping by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
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Spread 2/3 of the crust/topping mixture onto the bottom of the prepared to create an even layer.
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Pour the filling on top of the crust and spread to create an even layer.
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Crumble the remaining crust/topping mixture on top of the filling layer.
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Bake for 40 minutes, or until top in golden brown.
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Let cool completely before cutting into squares and serving. Enjoy!
Like this recipe? Wait until you try my Pear Pie Bars, Salted Caramel Cookie Bars and my Cranberry Orange Oatmeal Cookies!
