Cranberry Orange Crumble Bars

While not the most classic of holiday flavors, I’m a huge fan of the cranberry + orange flavor combo! Sweet desserts are great and all, but I love how the tartness from the cranberries and floral notes from the orange help to create a more balanced, well-rounded treat.


For the cranberry & orange filling:
12 ounces (340 g) fresh or frozen cranberries
1/2 cup (120 ml) fresh-squeezed orange juice (about 1 large orange)
1/4 cup (60 ml) Grade A maple syrup
1 tsp vanilla extract

For the base & crumble topping:
1 cup (116 g) blanched almond flour
1/2 cup (59 g) tapioca starch/flour
1 1/2 cups (170 g) One Degree Organics Sprouted Rolled Oats
1 tsp cinnamon
1/2 tsp baking powder
3/4 cup (198 g) natural almond butter
1/2 cup (120 ml) Grade A maple syrup


Prepare the Filling: add all ingredients in a medium pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the cranberries have popped. Set aside to cool.

Preheat the oven to 350 degrees F and line a 9×9” baking pan with parchment paper.

Mix the Dry: add the Almond Flour, Tapioca Flour, Oats, Baking Powder, and Salt to a large bowl. Whisk until evenly incorporated.

Add the Wet: stir the Almond Butter and Maple Syrup together in a small bowl until they form an even paste, then add this mixture to the dry ingredients. Stir well until no dry clumps are left – the mixture should be pretty thick!

Assemble: press half of the “dough” into the bottom of the prepared tin, then spread the cranberry orange filling evenly over the top. Use your hands to crumble remaining dough and sprinkle it over the top of the filling.

Bake: for 27-30 minutes, or until the crumb topping is crisp and slightly browned. Let cool completely before removing from the pan and slicing into 9 equal bars. Serve as desired; leftovers will last at room temperature for up to 4 days, in the fridge for about a week, and frozen for about a month.