I love these bars because they feel festive, comforting, and just the right amount of indulgent. The gingerbread base has that deep molasses richness and a hint of spice that pairs beautifully with the bright cranberry filling. They’re gluten-free, naturally sweetened, and made with wholesome ingredients like oats and SunButter, so I can enjoy them guilt-free. Plus, they make the house smell amazing while baking and look stunning on any holiday dessert table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Gingerbread Crust/Crumble 1 cup (130g) gluten-free flour 1 cup (80g) rolled oats 1/4 cup (35g) coconut sugar 2 teaspoons ginger 1 1/2 teaspoons cinnamon 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup (125g) Creamy SunButter 1/4 cup (80g) molasses 1 teaspoon vanilla extract
Cranberry Filling 1 (12-ounce) bag (340g) fresh cranberries 1/4 cup (80g) maple syrup 1/4 cup (50g) cane sugar 1 1/2 tablespoons arrowroot or tapioca starch Zest of one orange 1 tablespoon orange juice
Directions
I preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper or spray it lightly with nonstick spray.
In a large mixing bowl, I combine the gluten-free flour, rolled oats, coconut sugar, spices, and salt. I toss everything together until evenly mixed.
In a smaller bowl, I whisk together the Creamy SunButter, molasses, and vanilla extract until smooth.
I pour the wet mixture into the dry ingredients and use a fork or my hands to mix until everything forms a crumbly, slightly sticky texture.
I press about two-thirds of this mixture firmly into the bottom of the prepared pan to form the crust, setting aside the remaining third for the crumble topping.
For the cranberry filling, I combine the cranberries, maple syrup, cane sugar, arrowroot starch, orange zest, and orange juice in a medium saucepan. I bring it to a simmer over medium heat and cook for 4–5 minutes, stirring frequently, until the mixture thickens and becomes jammy.
I spread the cranberry filling evenly over the crust.
I crumble the remaining gingerbread mixture over the top, pressing it lightly so it adheres without flattening completely.
I bake for 30–35 minutes, until the top is golden brown and the filling is bubbling slightly around the edges.
I let the bars cool completely in the pan (or chill them for easier slicing) before cutting into 16 squares.
Servings and Timing
This recipe makes 16 bars. It takes about 30 minutes of prep time, 35 minutes of baking, and roughly 1 hour and 5 minutes total from start to finish.
Variations
Sometimes I like to add chopped walnuts or pecans to the crumble for extra crunch. For a sweeter twist, I drizzle a simple orange glaze over the cooled bars. If I’m short on cranberries, I substitute part of them with raspberries for a slightly different flavor. When I want an even richer texture, I swap half of the molasses for maple syrup or add a spoonful of almond butter for a nutty undertone.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They also freeze beautifully—once cooled, I wrap them tightly and freeze for up to 2 months. To serve, I let them thaw overnight in the fridge or warm them slightly in the oven at 300°F for a few minutes to soften the crumble.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, I can use all-purpose flour in place of gluten-free—it works just as well.
Can I use frozen cranberries?
Absolutely! I use them straight from the freezer and just cook the filling for an extra minute or two.
Can I make these bars vegan?
Yes, this recipe is naturally vegan if I use plant-based ingredients like dairy-free butter and maple syrup.
Can I reduce the sugar?
Yes, I reduce the maple syrup slightly or use coconut sugar for a less sweet version.
Why do I need to cool them before slicing?
Cooling helps the cranberry filling set and makes cleaner, neater cuts.
Can I double the recipe?
Yes, I double everything and bake it in a 9×13-inch pan for larger gatherings.
Can I use a different nut or seed butter?
Yes, almond butter, peanut butter, or tahini can all replace SunButter for a different flavor.
What can I serve with these bars?
I love pairing them with hot tea, coffee, or a scoop of vanilla ice cream.
Can I make them ahead of time?
Definitely—they keep their texture well for up to 3 days and taste even better the next day.
How can I make them more festive?
I sprinkle the tops with coarse sugar or drizzle them with white chocolate before serving.
Conclusion
I love how these Cranberry Gingerbread Crumb Bars combine everything I crave in a holiday dessert—spice, sweetness, and a hint of tart fruitiness. The chewy oat crust and crumble perfectly balance the bright cranberry filling, making every bite a cozy celebration of the season. Whether I’m baking them for a cookie exchange or just enjoying them at home, these bars always bring warmth and joy to the table.
These Cranberry Gingerbread Crumb Bars combine a warmly spiced gingerbread crust and crumble with a bright, jammy cranberry filling. Soft, chewy, and perfectly balanced between tart and sweet, they’re the ultimate festive treat for the holiday season.
Author:Amy
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:16 bars
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
Gingerbread Crust/Crumble:
1 cup (130g) gluten-free flour
1 cup (80g) rolled oats
1/4 cup (35g) coconut sugar
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (125g) Creamy SunButter
1/4 cup (80g) molasses
1 teaspoon vanilla extract
Cranberry Filling:
1 (12-ounce/340g) bag fresh cranberries
1/4 cup (80g) maple syrup
1/4 cup (50g) cane sugar
1 1/2 tablespoons arrowroot or tapioca starch
Zest of one orange
1 tablespoon orange juice
Instructions
Preheat Oven: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
Make the Crust & Crumble: In a large bowl, mix gluten-free flour, oats, coconut sugar, spices, and salt. In a separate bowl, whisk together SunButter, molasses, and vanilla. Pour wet ingredients into dry and mix until crumbly.
Press the Base: Press about two-thirds of the mixture into the prepared pan to form a firm crust. Reserve the remaining third for the topping.
Prepare Cranberry Filling: In a saucepan, combine cranberries, maple syrup, cane sugar, arrowroot, orange zest, and orange juice. Simmer over medium heat for 4–5 minutes until thick and jammy.
Assemble: Spread cranberry filling evenly over the crust. Sprinkle remaining crumble mixture on top and press lightly.
Bake: Bake for 30–35 minutes, until golden and bubbling at the edges. Cool completely before slicing into 16 bars.
Notes
Add chopped pecans or walnuts to the topping for crunch.
Use almond butter or peanut butter instead of SunButter for a flavor variation.
For extra sweetness, drizzle with an orange glaze or white chocolate after cooling.
Cool completely for clean slices and a set filling.
To make ahead, bake and store up to 3 days in advance.
