Cranberry Crumb Bars with Clementines

How to Make Cranberry Crumb Bars with Coconut and Clementines

Think of these bars being three layers. The fist layer is the bottom crust, the middle layer is the cranberry clementine fruit mixture and the golden crumb topping with coconut flakes is third.

Step 1: Preheat

Preheat your oven to 400 degrees F and generously coat a 9 by 13-inch baking dish with cooking spray.

Step 2: Make Crust and Topping

To make the crust and topping, combine almonds, flours, sugar and salt in a food processor. Pulse until the almonds are ground, then add the coconut oil. Whisk together the egg, sunflower or canola oil, vanilla and almond extract in a small dish until combined, then add it to the dry ingredients in the food processor.

Then you divide that in half–some for the bottom crust and some for the crumb topping.

Step 3: Make Cranberry Filling

The cranberry clementine filling is made up of cooked cranberries, sugar and freshly squeezed clementine juice. Stir 3 cups cranberries, ¾ cup sugar, clementine juice and cornstarch in medium saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring constantly until very thick, about 5 minutes total.

Remove from the heat and stir in the remaining 2 cups uncooked cranberries, chopped clementine, zest and 1 teaspoon vanilla extract.

Step 4: Assemble Crumb Bars

Press the crumb mixture into a baking pan and spread the cranberry mixture on top. After that, the remaining crumb mixture, blended with sliced almonds is crumbled over the whole pan. Then big fat coconut chips go on last.

Step 5: Bake The Cranberry Bars

Once the Cranberry Crumb Bars are baked, the topping will be golden and the bottom crust will be set up and sturdy enough to cut into bars. Just make sure to let it cool before cutting them up.