I seriously love everything about cranberries around the holidays! I love to decorate the house with them. The vibrant color feels so festive, and these cranberry orange crumble bars have quickly become a holiday favorite! I wish cranberries were in season all year, so we could enjoy them year-round.
Simple Yet Elegant
These cranberry orange crumble bars are really a statement piece to add to your holiday menu. They are gorgeous and elegant looking, yet simple. The crust and the crumble on top are actually the same thing, so you just make one big batch rather than a crust and a topping. So easy! Oh yeah, and they make a pretty yummy breakfast for leftovers if there are any left!
The Secret Ingredient In The Crumble-Crust
What makes the crumble all crumbly, buttery and delicious?! Well, it is coconut butter. Have you had it before? It is a little different than coconut oil. Coconut butter includes the meat of the coconut, while coconut oil does not. It is firmer and you usually have to soften it a little by letting it sit in a bowl of hot water while you get the recipe started, but it is so worth it. It is easy to make in fact, all you do is blend unsweetened coconut shreds or flakes. That’s it! You’re welcome. It’s like two recipes for one this post! Seriously though, coconut butter is life changing in a recipe like this. It takes it from just ok to everyone asking who made these cranberry bars!
Your Turn To Make Our Cranberry Orange Crumble Bars
Make a batch of these cranberry orange crumble bars and impress the heck out of your guests this holiday season! They are so festive, crumbly, gooey and so so delicious! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Cranberry Orange Crumble Bars (Paleo, GF, Dairy-Free + Refined Sugar-Free)
For the crust/crumble:
For the cranberry orange filling:
- 12 oz fresh cranberries
- 1 cup water
- 1/4 cup maple syrup
- 1 orange, juice and zest
- Start by placing your coconut butter jar in a bowl of hot water to soften it. Then, get your cranberry filling going.
- Place cranberries, water, maple syrup, orange juice and zest in sauce pan over medium-low heat. Cover and let them start to break down, stirring occasionally.
- While the cranberries are on the stove, make crumble/crust. Place all of the crumble/crust ingredients, except for the coconut butter and oil, in a large mixing bowl. Use a fork to mix the ingredients up a bit. Add coconut butter and oil. Use fork to mix ingredients, until little crumbles form. You don't want to over mix. Keep the crumbles alive.
- Preheat oven to 350 degrees fahrenheit, and line a square pan with parchment paper. Place about 2/3 of the crumble/crust mixture in the pan. Press it down to make the crust layer.
- Go back to your cranberries. They should be broken down and saucy. Layer cranberry mixture on top of crust. Sprinkle the remaining crumble mixture on top. Place in the oven and bake for about 30 minutes.
- Remove from oven and let cool completely. You can even let them set in the fridge for about 30 minutes. Slice and serve. They go great with a little coconut cream whipped cream or vanilla ice cream! Enjoy!