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Cranberry Crumble Bars

Today’s creation comes from my kitchen! I created this recipe to have a treat for Thanksgiving that could be made gluten-free or not. I make my own cranberry sauce using a Paula Deen recipe that I slightly adapted. Take the time to do this step! It is super simple, smells and tastes wonderful! ENJOY!

Debbi K.

Cranberry Crumble Bars

Sauce:

2/3 cup sugar

1/2 cup orange juice

1/2 cup water

1/4 tsp cinnamon

1/4 tsp nutmeg

one bag cranberries

Bring all ingredients to a boil. Simmer over medium heat for 10 to 15 minutes. Remove from pan to a bowl and let cool. Placing it in the bowl will allow it to cool quicker. While the sauce cools, make your crumble.

Crumble:

1 1/3 cup brown sugar

1 cup oat flour (I use gluten-free oats and put them in a mini food processor until fine like flour)

1 cup quick oats (I used gluten-free)

pinch of salt

12 TBSP cold butter (1 1/2 sticks)

Combine all ingredients. I use my Kitchen Aid mixer and just blend until it becomes crumbly. Place half of the crumble in a greased 8 inch square pan. Bake in a 350 degree oven for 8 to 10 minutes. Remove from oven and spread sauce over top. I did not use all of the sauce. Didn’t even use half. I covered the whole bottom with sauce, not too thick. Top with remaining crumble and place back in the oven to bake for 20 more minutes or until golden brown. ENJOY!

NOTE: The remaining sauce can be placed in the refrigerator and should last at least a week.

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