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Cranberry Crumb Bars (V/GF)

These Cranberry Crumb Bars are sweet, tart, buttery, fruity, tangy, crumbly and incredibly easy to throw together! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9
Author Bunny

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

  1. Preheat oven to 350 degrees F and grease a 8x8 square glass baking dish. Set aside.

  2. Start by making the cranberry filling. In a medium sauce pan, add the cranberries, maple syrup, lemon juice and water. Bring to a boil.

  3. Once it boils, add vanilla and cornstarch mixture and stir to combine. 

  4. Reduce heat and let cook until mixture thickens, about 3 minutes.

  5. Remove from heat and set aside to cool and thicken more.

  6. 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.

  7. Spread 2/3 of the crust/topping mixture onto the bottom of the prepared to create an even layer. 

  8. Pour the filling on top of the crust and spread to create an even layer.

  9. Crumble the remaining crust/topping mixture on top of the filling layer. 

  10. Bake for 40 minutes, or until top in golden brown. 

  11. Let cool completely before cutting into squares and serving. Enjoy!