Cranberry Crumb Bars with Clementines

These sweet, tart Cranberry Crumb Bars with Coconut and Clementine are an all-time favorite baking recipe for a Christmas or holiday dessert!

Cranberry  Crumb Bars

Y I E L D

T I M E

C A T E G O R Y

18 servings

2 hours 45 minutes

dessert

L E A R N   M O R E

Arrow

Ingredients

Step 1 Preheat oven to 400 degrees F. Generously coat a 9 by 13-inch baking dish with cooking spray.

Step 2 Make the Crust and Topping: Combine almonds, both flours, sugar and salt in a food processor. Pulse until the almonds are ground. Add coconut oil and pulse until completely blended in. Whisk egg, oil,  vanilla and almond extract in a 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.

Step 3 Make the filling: cranberries, sugar, clementine juice and cornstarch in saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring constantly until very thick. Stir in the remaining cranberries, chopped clementine, zest and vanilla extract.

Step 4 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.

Step 5 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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