These melt in your mouth crumble bars were adapted to gluten free using oat flour and almond flour. They hold together well and taste amazing. They are great for a dessert, a holiday brunch, or anytime you want a little sweet and a little tart combined. The crust tastes like an oatmeal cookie, moist and sweet. I usually don't use refined sugar but it's the holidays so I let my standards go a little. I tried to make these vegan by using coconut oil but I could not get them to stick together even when using a chia egg.
Gluten Free Cranberry Crumble Bars
Ingredients
- Cranberry Filling
- 2 cups Cranberries, fresh
- 1/2 cup Orange or Apple Juice, divided
- 3/4 cup Sugar
- 2 tsp Corn Starch (I use Hodgson Mills non-GMO)
- Bars
- 1/2 cup Butter, softened
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/2 cup Almond Flour
- 3/4 cup Oat Flour
- 3/4 cup Whole Gluten Free Oats(I use Bob's Red Mill)
- 1/8 tsp Salt
- 1 tsp Vanilla
Instructions
1. To a medium saucepan, add cranberries, 1/4 cup juice, and sugar. Stir to combine. Bring to a boil stirring every few minutes. Turn down heat to a simmer. Simmer for about 10 minutes or until cranberries have all burst and formed a sauce.2. Combine remaining 1/4 cup of juice with cornstarch and stir to combine. (Apple juice gives cranberries a sweeter taste and orange juice gives cranberries a more tart taste). Add mixture to cranberries and cook for another 5 minutes until mixture is thick and sticky. Turn off burner and let sauce cool while making bars.3. Preheat oven to 375 degrees. To make bars, add all bar ingredients to a mixer and mix on medium speed until combined. 4. Set aside about 3/4-1 cup of bar mixture. Press remaining dough onto the bottom of a 9x9 inch glass baking dish. Add cranberry mixture. Spread evenly leaving about 1 cm edge around perimeter of baking dish so cranberries don't touch the edges of the pan. For thicker cranberries I use all the cranberries. For less cranberries leave out some of the cranberry mixture.5. Bake for 30-35 minutes or until edges and crumb topping are light brown. Remove from oven and let cool completely before cutting. You can put them in the refrigerator if you want them to cool quicker. If you cut them before they are cool they will not have had time for the crust to harden and they will fall apart.
Details
Prep time: Cook time: Total time: Yield: 9 large or 12 smaller square bars