Thankfully, this cranberry crumble bars recipe is a healthier take on these mouthwatering treats. 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 (here’s a recipe for a shake that uses both). A sprinkling of coconut sugar takes the mixture from fairly tart to just right. A word of warning: cranberries (and their juice) are quite potent, so can stain quite easily if you’re not careful. I suggest wearing an apron and making sure you wash your hands and cutting board right after use. As long as you’re careful, you’ll be fine — just don’t wear your favorite white t-shirt to make this recipe!
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.
Cranberry Crumble Bars
1 hour 7 mins
Recipe type: Dessert
Serves: 12 servings, 1 bar each
Nonstick cooking spray
1 cup dry old fashioned 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 old fashioned oats, gluten-free
1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil
- 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.