Cranberry Crumble Bars
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5
4 reviews
Excellent
Cranberry Crumble Bars
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Cranberry Crumble Bars have a brown sugar oat crust that does a double act as the base and crumb topping, with a jammy cranberry filling. It's a sweet, tart and gorgeous treat that is easy to make ahead. Gluten free, too.
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Ingredients
Oat Crumble Mixture
- 1.25 cups rolled oats Bob's Red Mill Gluten-Free Old Fashioned
- ¾ Cup gluten-free all-purpose flour Bob's Red Mill 1-to-1 baking flour
- ½ cup brown sugar
- ¼ teaspoon salt fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup butter cubed, unsalted
- almond for garnish, sliced
Filling
- 12 ounces cranberries fresh
- ⅓ cup pure maple syrup
- orange about 1.5 tablespoons, zest of two
- ½ cup orange juice
- ½ teaspoon almond extract or vanilla extract
- 1 tablespoon tapioca flour
Glaze
- ½ cup powdered sugar
- 2 teaspoons orange juice
Instructions
- Preheat oven to 350ºF and line 8x8 baking pan with parchment paper; set aside.
- Make crumble: In a large bowl combine oats, flour, brown sugar, salt, spices and cubed butter. Use dough blender to bring mixture together, using hands at the end as necessary – mixture should be crumbled but hold when pressed together.
- Bake crust: Add ⅔ of crumble mixture to lined baking pan and press evenly into all 4 corners. Bake for 10-12 minutes; remove from oven and set aside to cool.
- Make filling: While the pan is cooling, make the filling: In a small saucepan over medium heat add cranberries, maple syrup, orange zest, orange juice and almond extract. Cook down for 8-10 minutes, stirring frequently. Remove from heat and stir in tapioca flour until dissolved – mixture will get thicker here.
- Assemble and Bake: Pour filling over pre-baked crust and add the rest of the crumbled topping, making clumps as desired. Sprinkle with almond slices, if desired. Bake for 25-30 minutes, or until edges start to bubble and topping is golden brown.
- Cool and chill: Allow pan to cool at room temperature for one hour. Then transfer the pan to the fridge for another 45 minutes. Pan must be chilled before cutting into bars.
- Make the glaze: Once the bars have chilled completely, mix together powdered sugar and orange juice to make the glaze.
- Slice: Lift parchment paper from sides and carefully place bars on cutting board; use a large sharp knife to cut into 16 squares. Drizzle with glaze. Bars have a nice crust and jammy filling - enjoy!
Notes
- STORAGE - Cranberry bars will keep in an airtight container stored in the fridge for up to 5 days. I do recommend keeping these in the fridge, rather than at room temperature, so the cranberry jam and icing stay set.
- Make Ahead Instructions: Cranberry filling can be made up to 3 days in advance. Cranberry bars can also be made 1-2 days prior to serving on the big day. Store any leftovers as instructed above.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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