Name: Cranberry Crumble Bars
Prep time: 20 min
Cook time: 47 min
Total time: 67 min
Ingredients: Parchment paper; Nonstick cooking spray; 1 cup dry rolled oats, gluten-free; 1 cup whole raw almonds; ¼ tsp sea salt (or Himalayan salt); 3 Tbsp coconut sugar; ¼ cup + 1 Tbsp. extra-virgin organic coconut oil, melted; 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); 3 Tbsp. coconut sugar; 2 Tbsp gluten-free all-purpose flour; ¼ cup dry rolled oats, gluten-free; 1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil

This cranberry crumble bar recipe is a healthier take on the mouthwatering treats you see at the bakery.

The base is made from oats* and raw almonds, which are processed into a fine meal with coconut sugar, and coconut oil replaces butter.

The result is a much more wholesome pastry crust that tastes truly indulgent.

The filling is made from chopped cranberries and orange, which is a match made in heaven. A sprinkling of coconut sugar takes the mixture from fairly tart to just right.

The process for making these cranberry crumble bars would work just as well with other fruits, such as apples, blueberries, or even strawberries.

I especially love the cranberry combination at this time of year, but feel free to experiment once you get the hang of it!

This cranberry crumble recipe calls for gluten-free oats, but if you are not avoiding gluten, you can use regular rolled oats.

4.67 from 3 votes

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

Prep Time 20 mins

Cook Time 47 mins

Total Time 1 hr 7 mins

Servings 12 servings, 1 bar each

Calories 218 kcal

Ingredients

Parchment paper
Nonstick cooking spray

Crust

1 cup dry rolled oats, gluten-free
1 cup whole raw 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 rolled oats, gluten-free
1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil

Instructions

Preheat oven to 350° F.
Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.
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.
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.
Spread oat mixture into prepared pan. Press into an even layer with your fingers or a flat object (like a drinking glass).
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.
Reduce oven temperature to 350º F.
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.
To make topping, combine sugar, flour, oats and oil in a small mixing bowl; mix with fork until mixture resembles coarse meal. Set aside.
Add cranberry mixture to crust; cover evenly.
Top with crumble topping; cover cranberries evenly.
Bake for 15 to 20 minutes, or until cranberry filling is warm and bubbly and topping is golden brown.
Cool completely for 1 to 2 hours. Lift parchment paper from pan; cut into 12 bars.