cranberry crumb bars

Cranberry Crumb Bars with Coconut and Clementine are an all time favorite baking recipe for a Christmas dessert or afternoon snack and any time around the winter holidays.

These Cranberry Crumb Bars were originally published here on November 20th 2012, and adapted from a recipe I developed for The Simple Art of EatingWell. The text and images are updated.

These crumb bars never fail to make me so happy and so in the mood for holiday baking! I love the sweet tart balance of clementines and cranberries, the tender crumb topping and simple press-in crust. And the flavor of coconut to set it all off.

Back when I first shared these Cranberry Crumb Bars during the holiday season in 2012 I described the need for a bit of baking therapy and in the process inadvertently falling in love with this combination of ingredients. Today as I prepare to publish them for a second time, I am falling back in love all over again. There is something really special going on here, and I hope you will try them!

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.
• The bottom crust and the topping are actually made from the same base: You blend up some almonds, whole-wheat flour and sugar in a food processor to grind the nuts. Then add in coconut oil and a bit of egg to get it to clump together. Then you divide that in half- some for the bottom crust and some will be set aside to mix with almonds for the crumb topping.
• The cranberry clementine filling is made up of cooked cranberries, sugar and freshly squeezed clementine juice (you can sub in orange if you want.) Once that becomes nice and thick, you remove it from the heat and add in more raw cranberries and chunks of clementine. This makes sure that the texture has a bit of interest to it, and the clementines don’t break down too much.
• Press the crumb mixture into a baking pan. I really love the metal one I have from Bed Bath and Beyond. It has nice straight sides, so I use it to make sheet cakes too.
• After the crust is laid down, 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.
• 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.

If you are looking for more holiday baking recipes, make sure you check out these favorites from years past!

More Holiday Baking Recipes

The Best Gingerbread Sheet Cake

Raspberry Almonds Jam Thumbprint Cookies

Mini Fruitcakes with Candied Ginger

Peppermint Pattie Cheesecake

Cranberry Almond Quick Bread

These Gluten-free Snickerdoodles look awesome too.

Soft and Spicy Vegan Hermit Cookies

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cranberry clementine coconut bars

• Author: Katie Webster
• Prep Time: 40 minutes
• Total Time: 2 hours 45 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

★★★★★

5 from 5 reviews

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Description

A Christmas and holiday baking favorite dessert or snack: Cranberry crumb bars adapted from The Simple Art of EatingWell. These have a simple crust that doubles as the crumb topping with almonds. There are fresh clementines mixed into the cranberries and coconut oil and coconut flakes added as well.

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Scale 1x2x3x

Ingredients

Crust and Topping

• 1 cup sliced almonds, divided
• ¾ cup whole-wheat pastry flour
• ¾ cup all-purpose flour
• ½ cup sugar
• ½ teaspoon salt
• ¼ cup coconut oil, softened if necessary according to package instructions
• 1 large egg, lightly beaten
• 2 tablespoons sunflower or canola oil
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 tablespoons unsweetened coconut chips

Filling

• 5 cups cranberries, divided
• ¾ cup sugar
• ½ cup freshly squeezed clementine juice (save the zest)
• ¼ cup cornstarch
• 1 cup chopped peeled clementine
• 1 ½ teaspoons clementine zest
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 400 degrees F. Generously coat a 9 by 13-inch baking dish with cooking spray.
2. Make the Crust and Topping: Combine ¾ cup almonds, whole-wheat flour, all-purpose flour, ½ cup sugar and salt in a food processor. Pulse until the almonds are ground. Add coconut oil and pulse until completely blended in. Whisk egg, sunflower or canola oil, 1 teaspoon vanilla extract and almond extract in a small dish until combined. Turn on processor and drizzle egg mixture through the feed tube and continue processing and then pulsing, scraping down the sides a few times until the mixture becomes crumbly. {Note: the crumbs will be loose, but if you squeeze them together with your hand it will clump together.]
3. Reserve ½ cup of the crumb mixture and mix in a bowl with the remaining almonds. Press the remaining crumb mixture into the bottom of the prepared dish and set aside.
4. Make the filling: 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. Stir in the remaining 2 cups cranberries, chopped clementine, zest and 1 teaspoon vanilla extract.
5. Spread the cranberry filling over the crust. Sprinkle the reserved topping over the top. Scatter the coconut chips over the topping and transfer to the oven. Bake 15 minutes. Reduce heat to 350 degrees and continue cooking until the filling bubbles and the topping is lightly browned, 25 to 30 minutes longer. Cool completely before cutting.

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Nutrition

• Serving Size: 1 bar
• Calories: 180
• Sugar: 16 g
• Sodium: 73 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 3 g