Cranberry Apple Crumble Bars

Something that I enjoy making every holiday season are these Cranberry Apple Crumble Bars! Crumbles are way easier to make than pies I think and have more of a fun texture. This recipe is dairy, grain, gluten, egg, and refined sugar free! The sweet tart flavor of the cranberries and apples pairs so well with the shortbread crust and cinnamon sugar crumble topping. You can eat with a scoop of vanilla ice cream for a fun dessert or for breakfast topped with yogurt.

What you will need

Almond Flour – This is one of my favorite paleo/gluten free flours to use in baking. It’s lower carb and higher in protein which is nice.

Cassava Flour – We will combine cassava flour with the almond flour to make the crust texture more firm.

Tapioca Flour – This is used to absorb the moisture from cranberry apple filling when it is baked.

Spices – I use a blend of cinnamon, all spice, and ginger. This combination gives the bars an amazing spiced flavor that hits the taste buds just right!

Apples – I prefer to use a sweet tart apple like Pink Lady or Honeycrisp. You can use any apple you like though.

Cranberries – You can use either fresh or frozen cranberries. these tart berries are a great food to incorporate in your diet during the holiday season because it has immune boosting properties. Cranberries are also known to support urinary tract health.

Coconut Sugar – This has a similar taste to brown sugar but is a lot lower on the glycemic index. It goes amazing in the crumble topping!

Maple Syrup – I like to use maple syrup in the crust mixture to get a good sticky texture before baking. You can substitute with honey or more coconut sugar.

Coconut Oil – This is a great plant based alternative oil to use in baking. Grass fed butter or even ghee would work in this recipe.

Vanilla Extract – If you want extra flavor, this ingredient goes well in just about any sweet treat!

Baking Soda – This is what makes the shortbread crust rise while baking.

Lemon Juice – This is what is used in the cranberry apple filling to add a slight tangy flavor and help the apple and cranberries get coated evenly with the cinnamon and tapioca flour.

How to make the cranberry apple crumble bars

Make the crumble

First, make the crumble topping by adding the ingredients into a food processor and pulse until a crumble consistency forms.

Make the crust

Make your shortbread crust by mixing all the ingredients together in a bowl. Press dough into an 8×8 baking dish lined with parchment paper. Bake the crust for 10 minutes then set aside.

Make the Cranberry Apple filling

Next, carefully chop the apples into small pieces then add to a bowl along with the cranberries, lemon juice, cinnamon, ginger, allspice, coconut sugar, and tapioca flour. Mix together until the apples and cranberries are evenly coated. Add the cranberry apple mixture over top the crust layer and spread out evenly.

Bake the Cranberry Apple Crumble Bars

Take the crumble mixture out of the freezer and pour it on top of the cranberry apple filing. Then, bake the cranberry apple crumble bars for about 35-40 minutes or until slightly golden brown on top. When crumble is done baking set it aside to cool down. Top with a coconut butter drizzle if you’d like and enjoy!

How to store

Store the cranberry apple crumble bars in the fridge for up to a week. If you want to make them last longer, you can stick them in the freezer for up to a couple months. Add the crumble mixture to a bowl and mix in the chopped pecans. Place the crumble mixture into the freezer while you prepare the other ingredients.

Other recipes you will enjoy

Cinnamon Apple Yogurt Granola Cups

Cranberry Orange Cheesecake

Ginger Pomegranate Mocktail

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!