If you love fruit crumbles, these cranberry crumble bars are the perfect dessert for you to try this holiday season! Crisp, slightly tart, and full of fruit, these cranberry crumble bars are a great way to use up a random can of cranberry jelly or bowl of leftover homemade cranberry sauce!
Additionally, the cranberry crumble bars are vegan and gluten free!
After Thanksgiving, I had a bunch of my homemade whole-berry cranberry sauce leftover. In fact, I think it was somewhere between eight and ten cups of cranberry sauce! So, rather than eat cranberry sauce with every meal for the next two weeks, I opted for cranberry muffin and cranberry crumble recipe experimentation, which turned out beautifully!
Fruit crumbles are incredible straight out of the oven, and this cranberry crumble is absolutely dreamy scooped from the baking dish and paired with vanilla ice cream! However, if you want bars like the ones that are shown in the pictures accompanying this recipe, the baked cranberry crumble needs time to cool to room temperature and completely chill and firm in the refrigerator. If you try to cut the bars while the cranberry crumble is still warm, the bars will not hold their shape.
Because of the rolled oats and cranberries, the cranberry crumble bars can make a great holiday breakfast! When I was experimenting with the recipe, my husband ate them for breakfast several mornings one week, and he loved them! Simply prepare and bake the recipe the night before, and then, let the crumble chill in the refrigerator overnight and slice and serve in the morning!
In summary, these cranberry crumble bars are perfect as a breakfast, snack, or dessert, so get the ingredients and enjoy this deliciousness as soon as possible!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups gluten free rolled oats
- ¾ cup buckwheat flour
- ½ cup coconut sugar
- ¼ tsp baking powder
- ¼ tsp salt
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ⅔ cup coconut oil, room temperature, solid
- 1.5-2 cups homemade cranberry sauce or 1 (15 oz.) can storebought cranberry sauce
- Preheat the oven to 375°F and prepare an 8" x 8" square baking pan. I used a square glass casserole dish.
- Whisk together the oats, buckwheat flour, salt, baking powder, and coconut sugar.
- Mix in the vanilla extract and lemon juice.
- Then, cut in the coconut oil with a fork until the texture is an even, well-blended crumble.
- Pour about ⅔ of the crumble mixture into the baking pan and firmly pack the crumble into a crust.
- Bake the crust 10-12 minutes or until the edges start to brown.
- Remove the browned crust from the oven and spread the cranberry sauce mixture over the entire crust. If you are using a store bought jellied cranberry sauce, mix the cranberry sauce in a bowl until the sauce is a spreadable consistency before trying to spread the cranberry sauce over the crust.
- Next, sprinkle the remaining crumble mixture evenly over the cranberry sauce and return the cranberry crumble to the oven.
- Continue baking the cranberry crumble for another 25-30 minutes until the cranberry crumble is golden brown and bubbly.
- Remove from the oven and let cool for at least one hour before serving. If you want to scoop the crumble into bowls and serve with ice cream or whipped cream, you do not have to let the cranberry crumble cool completely. However, if you want cranberry crumble bars, it is best to let the cranberry crumble cool to room temperature and then chill in the refrigerator for a minimum of four hours before slicing.
The serving size and nutritional information are general estimates based upon the ingredient amounts.