Monday, December 3, 2012

Cranberry Crumble Bars

Need an excuse to eat some more cranberries?  Look no further.  This crumble bar has it all: nuttiness, sweetness, a wonderfully messy texture.
I originally pinned this recipe from The Daily Garnish, but made a few little tweaks to punch it up a bit.  Oh, and I made it even more easy by using a store-bought cranberry sauce.  (Trader Joe's was out of fresh cranberries, and I just couldn't wait for a new shipment to come in!)  Feel free to substitute your favorite berry sauce for this, though; I think it would be superb with 2 cups of blueberry jam, a blackberry compote, or Haley's excellent homemade cranberry relish.  Substitute pecans for almonds, or add more sugar if you want it to be sweeter.  This recipe is totally open for interpretation.

Cranberry Crumble Bars (modified from The Daily Garnish)
1 15 oz. tub of cranberry sauce (or desired berry filling)
1 1/4 c. rolled oats
1 c. whole wheat flour
1/2 c. almonds
1/2 c. coconut oil
1/4 c. maple or agave syrup
1/4 c. brown sugar
1 tsp. cinnamon

1. Preheat oven to 350.
2. Combine all ingredients except sauce in a food processor and pulse until coarsely ground.
3. Press half the crumble in an 8x8-inch pan, spread sauce on top, and press the rest of the crumble on top.  Pop in the oven for 30 minutes.
4. Allow to cool for at least 30 minutes, then cut into 9 squares and serve!  (JP says they would be best served warmed with ice cream on the side- who am I to argue?)

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