I’m sharing my current favorite sweet treat just in time for the holiday season, cranberry orange crumb bars, or as Emerson calls them “cobby ahjoo pum bars”. Regardless of what they’re called they are the easiest to make and definitely a must for sharing with family and friends (or you know, just stashing away for yourself 😉 cause you deserve it!).
I love the different layers from the sweet to the tart and the chewy to the crunchy. It’s the perfect balance of flavors and textures! This recipe uses only simple, clean ingredients and is gluten-free, paleo and vegan. I’m so proud of this one as I don’t consider myself a baker, yet I totally nailed it with these bars! (In my humble onion, of course.)
Don’t forget to make a batch of my three ingredient cranberry sauce for the filling!
A few helpful tips:
- If your oven runs hot lower the temp to 325F to ensure proper baking of all of the layers.
- Don’t skip the step of baking the first layer or you’ll end up with underdone bars.
- If using a store bough cranberry sauce check your labels to keep refined sugar-free.
- If you don’t like walnuts, pecans or almonds work well, too.
- I recommend using a fine ground almond flour as opposed to an almond meal. The result will be a much smoother, less “gritty” tasting bar.
- Need a bigger batch? No problem! Just double the ingredients and use a 9×9 baking pan instead to keep the thickness and baking time approximately the same.
Cranberry Crumb Bars
Author: The Hungry Happy Mama
Yields: 8 bars
Prep time: 10 minutes
Bake time: 35 minutes
- 1 3/4 c fine ground almond flour
- 1 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 c coconut oil, room temp
- 1/4 c coconut sugar
- 1/4 c maple syrup
- 1 tbsp orange zest
- 1 c cranberry sauce
- 1/2 c chopped walnut (optional)
- Preheat your oven to 350F and line a loaf pan with parchment so the paper hangs over the sides. This will ensure easier removal of the bars.
- In a large mixing bowl combine the almond flour, coconut flour, cinnamon, baking soda and sea salt.
- Next, add coconut oil by using a fork to cut it into the mixture.
- Once combined add the coconut sugar, maple syrup and orange zest and mix until you achieve a crumbly, sticky consistency.
- Reserve 3/4 cup of the mixture and add the remaining to the prepared pan. Press the mixture with your hands to flatten and smooth out.
- Bake the first layer for 10 minutes.
- When time is up remove the pan from the oven and spread the cranberry sauce over the top.
- Top the cranberry layer with the remaining mixture by crumbling over the bottom layer and sprinkle on the walnuts, if using.
- Bake the bars for 25-30 minutes or until lightly browned and bubbling.
- Allow the bars to cool before removing and slicing.
Storing: bars will keep best in an airtight container in the fridge. You can also freeze for a longer shelf life.