Cranberry Crumble Bars

Cranberry Crumble Bars

Prep time: 20 mins

Cook time: 47 mins

Total time: 1 hour 7 mins

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
• 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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