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]
* 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
* 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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