Cranberry Crumble Bars

I LOVE coffee cake or crumble bars. I always notice them in coffee shops and bakeries. Sometimes, I'll treat myself to one, but most of the time I leave them in their glass case, because pastries like these are notoriously packed with calories, fat, and processed sugar.

Making your own can cut down on those not so nutritious ingredients, and this cranberry crumble bars recipe is a healthier take on these mouthwatering treats. The base is made from gluten-free oats and almond meal, with coconut sugar (my new find), 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, a delicious pairing, and a sprinkling of coconut sugar takes the mixture sweetens the two. TIP: cranberries (and their juice) can stain quite easily. I suggest wearing an apron and making sure you wash your hands and cutting board right after use. 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!

Container Equivalents
1½ Yellow
1 Blue
1 tsp.
Cranberry Crumble Bars
Serves: 12 servings, 1 bar each

Ingredients:
Parchment paper
Nonstick cooking spray

For Crust:
1 cup dry old fashioned oats, gluten-free
1 cup whole raw almonds (or 3/4 cup almond meal)
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.

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