Cranberry Crumble Bars

A wintertime breakfast or snack idea that we ABSOLUTELY LOVE!

Cranberries offer a considerable range of health benefits. They are a good source of many vitamins and antioxidants.

Makes 12 servings

Ingredients:

FOR the SHORTBREAD CRUST:

• 2 cups almond flour
• 1/4 cup oat flour
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1/3 cup pure maple syrup
• 1/4 cup melted unrefined coconut oil

FOR the CRANBERRY FILLING:

• 2 cups homemade cranberry sauce

FOR the CRUMB TOPPING:

• 1 cup almond flour
• 1/4 cup old fashioned oats
• 1/3 cup chopped pecans
• a pinch of sea salt
• 1/2 tsp vanilla extract
• 1/4 cup maple syrup
• 2 Tbsps melted coconut oil

Instructions:

Preheat your oven to 350 degrees f. Line an 8×11 inch baking pan with parchment paper.

In a mixing bowl, add all shortbread crust ingredients and stir/mix well until thoroughly combined.

Add a few drops of almond milk or water if necessary.Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top. In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.Sprinkle this crumb mixture evenly over the cranberry filling. Place pan in the preheated oven, and bake for 15-20 minutes, or just until golden brown.Remove from the oven and allow to cool before slicing and serving.Enjoy and remember to tag me @CleanFoodCrush in your creations!

❤Rachel

More Crisp and Crumble recipes you’ll love

• • Strawberry Rhubarb Crisp
  • Cranberry Apple Crisp
  • Holiday Pear Crumble 🍐
  • Summer Berry Crumble
  • Cranberry Apple Crumble
  • Summer Ripe Cherry Crumble 🍒
  • Easy Peach Crisp Recipe (with Fresh Peaches!)

Cranberry Crumble Bars

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Ingredients 

FOR the SHORTBREAD CRUST:

• ▢ 2 cups almond flour
• ▢ 1/4 cup oat flour
• ▢ 1/4 tsp sea salt
• ▢ 1 tsp vanilla extract
• ▢ 1/3 cup pure maple syrup
• ▢ 1/4 cup melted unrefined coconut oil

FOR the CRANBERRY FILLING:

• ▢ 2 cups homemade cranberry sauce

FOR the CRUMB TOPPING:

• ▢ 1 cup almond flour
• ▢ 1/4 cup old fashioned oats
• ▢ 1/3 cup chopped pecans
• ▢ a pinch of sea salt
• ▢ 1/2 tsp vanilla extract
• ▢ 1/4 cup maple syrup
• ▢ 2 Tbsps melted coconut oil

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Instructions 

• Preheat your oven to 350 degrees f.
• Line an 8x11 inch baking pan with parchment paper.
• In a mixing bowl, add all shortbread crust ingredients and stir/mix well until thoroughly combined. Add a few drops of almond milk or water if necessary.
• Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.
• Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top.
• In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.
• Sprinkle this crumb mixture evenly over the cranberry filling.
• Place pan in the preheated oven, and bake for 15-20 minutes, or just until golden brown.
• Remove from the oven and allow to cool before slicing and serving.

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