Cranberry Orange Crumble Bars
Festive and buttery crumble bars filled with a tart cranberry-orange filling and drizzled with dairy-free white chocolate. Perfect for holiday baking and allergy-friendly gifting.
Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup light brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil (solid, not melted)
- 3-4 tbsp unsweetened applesauce
- 2 cups fresh or frozen cranberries
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1-2 tbsp dairy-free white chocolate chips
Instructions
- 1Make the crumble base
In a medium bowl, whisk together flour, brown sugar, baking powder, and salt. Cut in coconut oil until the mixture resembles coarse crumbs. Stir in applesauce to bring it together.
- 2Press the crust
Preheat the oven to 350 F (175 C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal. Press about 2/3 of the crumble mixture evenly into the prepared pan. Reserve the remaining 1/3 for the topping.
- 3Cook the cranberry filling
In a small saucepan over medium heat, combine cranberries, orange juice, sugar, cornstarch, and orange zest. Cook 5-7 minutes, stirring frequently, until cranberries soften and the mixture thickens slightly. Remove from heat and stir in vanilla and cinnamon.
- 4Assemble and bake
Spread the cranberry filling evenly over the crust. Sprinkle the remaining crumble mixture on top. Bake for 35-40 minutes, until the crumble is lightly golden.
- 5Cool and finish
Let cool completely in the pan. Lift out using parchment overhang. Melt the white chocolate chips in a microwave-safe container and drizzle over the top of the cooled bars. Cut into 16 bars.
