Be sure to leave enough room on Thanksgiving for these Cranberry Crumble Bars! ?
For simplicity, both the shortbread base and crumble topping use the same dough?? The bars can be enjoyed warm but they’re super tasty after the cranberry chia filling has set in the fridge.
This recipe is gluten-free, vegan, and sweetened only with maple syrup and fruit.
Cranberry Crumble Bars [gf/v]
✨Ingredients
* 4 cups cranberries
* Juice and zest of one medium orange
* 2 ¼ cups almond flour
* 2 cups oat flour
* 2/3 cup maple syrup
* ½ cup coconut oil
* ¼ cup gluten-free rolled oats
* 2 tbsp almond milk
* 2 tbsp chia seeds
* pinch salt
✨Directions
* Heat cranberries, ⅓ cup maple syrup, orange juice, and zest to a simmer on the stovetop, then stir in chia seeds.
* Combine flours, remaining maple syrup, coconut oil, almond milk, and salt to form a dough.
* Press three quarters of the dough into the base of an 8×8” baking pan, saving one quarter for the crumb topping. Pre-bake the shortbread base at 375 degrees for 12 minutes.
* Pour cranberry mixture over the pre-baked base.
* Add rolled oats to the remaining dough and crumble it over the cranberry layer to form the crumble topping. Bake ~20 minutes until the topping has turned golden brown. Allow to cool and enjoy!
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Credit: @stashas_kitchen
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