Description
These Cranberry Crumble Bars feature a gluten-free brown sugar oat crust that serves as both the base and crumbly topping, paired with a vibrant, jammy cranberry filling. This sweet and tart dessert is easy to prepare ahead of time, making it perfect for holidays or anytime you crave a deliciously comforting treat with a zesty orange glaze finish.
Ingredients
Oat Crumble Mixture
- 1 ¼ cups old fashioned rolled oats
- ¾ cup 1-to-1 All-Purpose Gluten-Free Baking Flour
- ½ cup brown sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup unsalted butter, cubed
- Almond slices, for garnish
Filling
- 12 ounces fresh cranberries
- ⅓ cup pure maple syrup
- 1 ½ tablespoons orange zest (about 2 oranges)
- ½ cup orange juice
- ½ teaspoon almond extract or vanilla extract
- 1 tablespoon tapioca flour
Glaze
- ½ cup powdered sugar
- 2 teaspoons orange juice
Instructions
- Preheat & Prepare Pan: Preheat the oven to 350ºF and line an 8×8 inch baking pan with parchment paper; set aside to prepare the crust.
- Make Crumble Mixture: In a large bowl, combine the rolled oats, gluten-free flour, brown sugar, salt, cinnamon, and ginger. Add the cubed unsalted butter and use a dough blender or your hands to mix until the dough forms crumbly clumps that hold together when pressed.
- Bake Crust: Press two-thirds of the crumble mixture evenly into all four corners of the prepared pan. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool slightly.
- Prepare Filling: While the crust cools, place fresh cranberries, maple syrup, orange zest, orange juice, and almond (or vanilla) extract in a small saucepan over medium heat. Cook, stirring frequently, until the cranberries break down and the mixture thickens, about 8-10 minutes. Remove from heat and stir in tapioca flour until fully dissolved to thicken the filling further.
- Assemble & Bake: Pour the cranberry filling over the pre-baked crust. Sprinkle the remaining crumble mixture on top, creating clumps as desired. Garnish with almond slices if using. Return to the oven and bake for 25-30 minutes, until the topping is golden and edges are bubbling.
- Cool & Chill: Allow the bars to cool at room temperature for 1 hour, then refrigerate for an additional 45 minutes to firm up before slicing.
- Make Glaze: Mix powdered sugar and orange juice in a small bowl to create a smooth glaze.
- Slice & Serve: Use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and drizzle with the orange glaze. Serve and enjoy the delightful balance of a crunchy oat crust with tangy cranberry filling.
Notes
- Ensure bars are fully chilled before cutting to maintain clean slices.
- Use fresh cranberries for best flavor and texture.
- Almond extract can be substituted with vanilla extract if preferred.
- Gluten-free baking flour can be any 1-to-1 gluten-free flour blend.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well if wrapped tightly; thaw in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
