🍒✨ Cranberry Crumble Bars | Gluten-Free, Dairy-Free, Vegan

Mary Draper
Dec 4
2 min read

Got a leftover bag of cranberries after Thanksgiving? (Or did you, like me, buy extras on purpose?) Either way, you need to make these. Cozy, tart, and perfectly crumbly, these Cranberry Crumble Bars are the ultimate holiday treat—though I won’t judge if you make them year-round.

With a wholesome base of gluten-free oats and almond flour, plus a bright cranberry–orange filling that tastes like Thanksgiving in every bite, they’re vegan, dairy-free, and completely irresistible. Perfect for gifting, sharing, or quietly enjoying all on your own.

CRUMBLE INGREDIENTS:

► 3/4 cups + 2 tbsp (84g) almond flour

► 1/2 cup (48g) gluten-free rolled oats

► 2 tbsp (16g) coconut flour

► 1/4 tsp pumpkin pie spice or cinnamon

► 1/8 tsp kosher salt

► 40mL (56g) maple syrup

► 40mL (33g) coconut oil, softened

► 2 tbsp (32g) almond butter

CRANBERRY FILLING:

► 1 bag of cranberries

► 1/2 cup maple syrup

► 2 oranges

► pinch of salt

STEPS:

1️⃣ Preheat oven to 350°F (175°C) and line a 4x8 loaf pan with parchment paper.

2️⃣ Combine crumble ingredients, stir until moistened & crumbly. Measure out 1/2 cup and set aside in the fridge for topping later.

3️⃣ Press the rest into the pan and bake 10 minutes

4️⃣ While crust bakes, make the cranberry filling:

Divide cranberries: add all but 1 cup to a medium saucepan (save 1 cup for later)
Zest both oranges and juice one, and add to the saucepan.
Add maple syrup & salt. Bring to a boil over medium heat.
Reduce to low and simmer until cranberries start to pop & sauce thickens
Add the remaining cranberries & cook 5 more minutes until they pop

5️⃣ Spread filling over par-baked crust, then sprinkle with reserved crumble

6️⃣ Bake 40 minutes, then let cool. For clean slices, chill before cutting

7️⃣ Enjoy your fruity, crumble goodness!

Videos:

Cranberry Sauce/Filling https://youtube.com/shorts/b57pDkBj3Xc?feature=share

Cranberry Crumble Bars https://youtube.com/shorts/KQ-G6Q_eSpg?feature=share

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