Description
Sweet and tangy cranberry crumble bars with a buttery oatmeal base and topping—perfect for holidays or everyday treats. This simple yet impressive dessert is adaptable for gluten-free and vegan diets.
Ingredients
2 cups rolled oats
1 1/2 cups all-purpose flour (or gluten-free flour blend)
1 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil or unsalted butter, melted
2 cups fresh or frozen cranberries
1/3 cup maple syrup or honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine oats, flour, brown sugar, baking soda, and salt. Mix in melted coconut oil or butter until crumbly.
- Press half of the crumble mixture firmly into the prepared dish as the base layer.
- In a saucepan, cook cranberries, maple syrup, cornstarch, and cinnamon over medium heat, stirring until cranberries burst and the mixture thickens (8-10 minutes). Stir in vanilla extract.
- Spread the cranberry filling evenly over the base layer.
- Sprinkle the remaining crumble mixture on top and press gently.
- Bake for 30-35 minutes, or until the top is golden brown.
- Cool completely in the dish before slicing into bars.
Notes
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
Vegan Option: Replace honey with maple syrup and butter with coconut oil.
Add-ons: Include chopped nuts or spices for enhanced flavor.
Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 bars
- Calories: 210 kcal
