Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Crumble Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cranberry Crumble Bars feature a sweet-tart cranberry filling sandwiched between layers of a brown sugar oat crumble, which serves as both the crust and topping. Gluten-free and perfect for make-ahead holiday treats or everyday snacks.

  • Total Time: 1 hour
  • Yield: 16 squares

Ingredients

    • Oat Crumble Mixture:
    • 1 1/4 cups Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
    • 3/4 cup Bob’s Red Mill 1-to-1 All-Purpose Gluten-Free Baking Flour
    • 1/2 cup brown sugar
    • 1/4 teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 cup unsalted butter, cubed
    • Almond slices, for garnish (optional)

 

    • Filling:
    • 12 ounces fresh cranberries
    • 1/3 cup pure maple syrup
    • Zest of 2 oranges (about 1.5 tablespoons)
    • 1/2 cup orange juice
    • 1/2 teaspoon almond extract (or vanilla extract)
    • 1 tablespoon tapioca flour

 

  • Glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons orange juice

Instructions

  1. Preheat oven to 350ºF. Line an 8×8-inch baking pan with parchment paper and set aside.
  2. In a large bowl, mix oats, flour, brown sugar, salt, cinnamon, ginger, and cubed butter. Use a dough blender or your hands to form a crumbly mixture that holds together when pressed.
  3. Press 2/3 of the crumble mixture evenly into the prepared pan to form the crust. Bake for 10–12 minutes. Remove from oven and let cool slightly.
  4. While crust is cooling, prepare the filling. In a small saucepan over medium heat, combine cranberries, maple syrup, orange zest, orange juice, and almond extract. Cook for 8–10 minutes, stirring frequently, until cranberries break down.
  5. Remove filling from heat and stir in tapioca flour until dissolved and thickened.
  6. Spread cranberry filling evenly over the baked crust.
  7. Sprinkle remaining crumble mixture on top of the filling, forming clumps. Add almond slices if desired.
  8. Bake for 25–30 minutes, or until topping is golden and edges are bubbling.
  9. Let bars cool at room temperature for 1 hour, then refrigerate for 45 minutes before cutting.
  10. In a small bowl, mix powdered sugar and orange juice to make glaze. Drizzle over chilled bars.
  11. Slice into 16 squares and serve.

Notes

  • These bars can be made ahead and stored in the refrigerator for up to 5 days.
  • For a nut-free version, omit almond slices and substitute vanilla extract for almond extract.
  • You can use frozen cranberries if fresh ones are not available—no need to thaw first.
  • Ensure the bars are fully chilled before slicing for clean cuts.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 13g
  • Sodium: 60mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://iamstarved.com/cranberry-crumble-bars/