Cranberry Crumble Bars

These bar cookies are sweet and tart! The crust on the bottom and the crumbly topping use the same ingredients. The filling is a sweet and tart mixture of fresh cranberries, dried apples and maple syrup. If you can eat nuts, replace the oats with ground almonds, walnuts or pecans. (Excerpt from the Food Allergy Gourmet Holiday Recipe eCookbook)

Crust and Topping Ingredients

  • Cooking spray
  • 1 cup gluten‐free oats, divided
  • 1/2 cup granulated sugar
  • 2 and 1/2 cups all‐purpose gluten free or regular flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1 cup cold dairy‐free margarine, unsalted butter, or shortening cut into 1/2‐inch pieces
  • 1 Tb ground flax whisked with 3 Tb boiling water

Filling Ingredients

  • One 12 oz package, or 3 cups fresh cranberries, washed and picked over, divided
  • 1 cup chopped dried apples
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 Tb cornstarch
  • 2 Tbs. apple cider, apple juice, orange juice or water
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon

Preheat the oven to 350°. Line a 9×11 inch baking pan with foil, leaving a 2‐inch overhang on the ends.
Spray the foil with cooking spray.

Make the Crust and Topping

Combine half the oats, sugar, flour, baking powder and salt in a bowl. Cut the margarine or shortening into the flour mixture using a pastry cutter, a fork, two knives or by rubbing it and the flour between your fingers. It should be the size of small peas. Measure 1 generous cup of the mixture and place in a separate bowl for making the crumble topping. Add the flax mixture to the crust mixture and stir until large clumps form. If the mixture is too dry, sprinkle a teaspoon of cold water over the mix and stir. If necessary, continue to add cold water, a teaspoon at a time until clumps form. Spread the dough evenly across the prepared baking pan and gently it evenly into the bottom. Use a fork to prick the crust all over.

Place the crust into the preheated oven and bake until the center looks dry, about 15 to 20 minutes. Cool the crust on a rack.

To the reserved crumble topping bowl, add the oats and mix with your fingertip until it clumps together.

Make the Apple Cranberry Filling

Combine 2 cups of the cranberries with the chopped dried apples, sugar, maple syrup, cornstarch, apple juice, salt and cinnamon in a medium saucepan. Bring the fruit to a simmer over medium heat. Simmer for about 5 minutes, until the sugar has dissolved and the cranberries have popped open. Remove the pot from the heat and stir in the remaining cranberries.

Spread the cranberry mixture evenly over the prepared crust with a rubber spatula. Sprinkle the clumps of reserved crumble topping over the cranberry layer.

Bake about 20‐25 minutes. Or until filling is bubbling slightly and crumble topping looks cooked.

Remove the pan from the oven and place on a wire cooling rack. Let the bars cool for about 1 hour. Use
the foil overhang to carefully lift the bars out of the pan. Finish cooling completely on the rack. Cut into
bars and enjoy!

If you liked this recipe, many more can be found in the Food Allergy Gourmet storefront below.

"Let's Bake" - Cookbook (124 Pages) PLUS FREE Holiday Recipe eBook
Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten FREE Flour Mix! PLUS FREE HOLIDAY RECIPE EBOOK - 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts. - All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts. - Easily make substitutions according to your dietary allowances! SHIPS U.S. PRIORITY MAIL. Check SPAM FILTER, if you don't receive the eBook soon.
Price: $15.00
Price: $8.99
"Let's Bake" - eCookBook (124 Pages) PLUS FREE Holiday Recipe eBook!
Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten FREE Flour Mix! - 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts. - All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts. - Easily make substitutions according to your dietary allowances! (.pdf Adobe Acrobat Format). Check SPAM FILTER if you don't receive the eBook soon.
Price: $7.99
"Let's Bake" COMBO with BONUS Holiday Recipe eCookBook
Paperback shipped to you by U.S. Priority Mail and an eCookbook copy available instantly. PLUS a bonus Holiday Recipe eCookBook (.pdf Adobe Acrobat Format). Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten Free Flour Mix! (eCookbook .pdf Adobe Acrobat Format) - 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts. - All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts. - Easily make substitutions according to your dietary allowances! Check SPAM FILTER, if you don't receive the eBook soon.
Price: $9.99

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>