Mary berry Gluten-Free Cranberry Apple Crumble Bars
It was crazy and wonderful and ridiculous. It was peaceful. It was family-friendly. It was community at its best. And I think if you ask anyone here, they’d tell you that was the real celebration.
The second thing, and really, its not of note to anyone but me and maybe my mom (hi, Mom), is that I turned another year older. The double-3’s that I am now representing has me slightly freaked out. This is mostly because I haven’t ever quite figured out what your early 30’s are supposed to feel like. But I suppose that’s the best scenario to have. No preconceived ideas of where you should be, what you should be doing, or what you can’t do anymore.
We’re attending an annual Friendsgiving feast this weekend, and I have been assigned dessert. These cranberry apple crumble bars are on my list to make and take. Somewhere between a crumble, a crisp, and pie, these bars come together easily. The hardest part of the recipe is waiting for the bars to chill, making them a perfect recipe to make the night before a holiday gathering. Ooey gooey and full of cinnamon spice, the bars are vegan, refined sugar-free, and pair oh-so-well with vanilla ice cream or coconut whipped cream.
Gluten-Free Cranberry Apple Crumble Bars Recipe
- For the filling:
- 2 apples, peeled and chopped (I used Granny Smith but any will do)
- 1 cup fresh cranberries
- ⅓ cup coconut sugar
- 1½ tablespoons tapioca starch
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup water
- For the batter:
- 1 cup sorghum flour
- ¾ cup gluten-free oat flour
- ½ cup tapioca starch
- ¼ teaspoon ground cinnamon
- 2¼ cups gluten-free oats
- ½ cup coconut sugar
- 1 cup coconut oil, melted and cooled
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
- Grease an 8-inch or 9-inch square baking pan with coconut oil or cooking spray. Line the base and sides with parchment paper, leaving an overhang on at least two sides to make removal easier later. Heat the oven to 350°F.
- For the filling: Add the apples, cranberries, coconut sugar, 1 1/2 tablespoons tapioca starch, cinnamon, nutmeg, and salt to a large saucepan. Pour in the water, stir to combine, and bring to a boil. Once boiling, lower the heat and simmer for 3–5 minutes, stirring as needed, until the mixture thickens. Take off the heat and let it cool completely.
- For the batter: In a large bowl, whisk together the sorghum flour, oat flour, tapioca starch, cinnamon, oats, and coconut sugar. Add the coconut oil, maple syrup, and vanilla extract, then stir until the dry ingredients are evenly coated.
- To assemble: Press half of the batter firmly into the prepared pan to form the base. Spoon the cranberry apple filling over the bottom layer and smooth it into an even layer. Sprinkle the remaining batter over the top, distributing it evenly, and gently press it down with your hands.
- Bake for 25–30 minutes, until the top begins to turn golden. After this, Remove from the oven and cool completely on a wire rack. Refrigerate for at least 2 hours, or overnight, before slicing. Lift the chilled bars out using the parchment overhang, transfer to a cutting board, and cut into squares with a sharp knife. Warm before serving if you like. Serve with vanilla ice cream or coconut whipped cream.
