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Cranberry Gingerbread Crumb Bars

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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.

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

  1. Preheat Oven: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble: Spread cranberry filling evenly over the crust. Sprinkle remaining crumble mixture on top and press lightly.
  6. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/cranberry-gingerbread-crumb-bars/