These Paleo Cranberry Crumb Bars are simple to make and so delicious! A shortbread crust, thick layer of cranberry sauce and then a delicious crumb topping. They are vegan, gluten free, dairy free and naturally sweetened.
These cranberry crumb bars are perfect for the holiday season. Using fresh cranberries made into a simple sauce and paired with shortbread and crumb topping. The shortbread is my tried and true, much loved recipe that couldn't be easier. It's melt-in-your-mouth good, especially combined with fruit.
I've made a few versions of these crumb bars and they're always a hit! I have Raspberry Crumb Bars, Blueberry Pie Crumb Bars, Pumpkin Pie Crumb Bars, and Apple Pie Crumb Bars that are all good in their own ways. This is a winter version that still has nice freshness.
Easy Cranberry Filling
I used leftover Paleo Cranberry Sauce for these which is a fun way to use up leftovers. It uses almost a whole batch and even if you make the sauce just for these bars, they are super easy and quick. The cranberry filling only has 3 ingredients and is ready in 15 minutes. You of course can use any cranberry sauce you love, just make sure it's pretty thick.
Storing Cranberry Bars
These are best kept in the fridge so they can be enjoyed hand held. They are a little soft at room temperature, but could be enjoyed that way with a fork. I always like to keep my paleo treats in the fridge so they stay good longer. They are good cold though, so no worries!
I have a feeling these paleo cranberry crumb bars will be well loved in your house. A fun, healthy dessert everyone can enjoy. Here are some more cranberry desserts to try:
- Paleo Cranberry Coffee Cake
- Cranberry Bliss Bars (paleo)
- Paleo Cranberry Orange Snack Cake
- Oatmeal Cranberry Walnut Cookies
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Cranberry Crumb Bars
Ingredients
Shortbread Crust
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
Cranberry filling
- 1 ¼ cups cranberry sauce
Crumb Topping
- ¼ shortbread mixture from the crust
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press ¾ of the mixture (the other ¼ will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
- While the base is cooking, make the filling if not already made. See notes for more instructions.
- Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining shortbread dough.
- Spread the cranberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
- Cool and store in fridge.
Alex says
Hi, can you substitute cranberry sauce with strawberry jam?
Jessica DeMay says
Hi Alex- I have a strawberry version: https://www.realfoodwithjessica.com/2020/06/16/paleo-strawberry-crumb-bars/
Heidi says
These were a breeze to make, especially when you already have cranberry sauce on hand! It was the perfect recipe to make with my 9 year old - simple and delicious.
Jessica DeMay says
Thank you so much for making them, Heidi! So glad you like them 🙂
Sue says
These are fabulous!! I could eat homemade cranberry sauce by the bucket and these were the perfect delicacy featuring it. The crust and topping are so light. Thank you for a great recipe!
Sue says
I made your blueberry bars (delicious!) and sent you a note asking if they can be made with cranberries. Then I found this recipe! Yay! Thank you.
Jessica DeMay says
You're welcome- hope you love them!
Susan Harris says
Maybe I will substitute tiger nut flour instead of the almond flour. Just have to google the amount or just experiment. Thanks again
Susan Harris says
Do you have a good substitute for Almond Flour? If so, would you use the same amount as the Almond flour.
Unfortunately, I have a nut allergy:( which upsets me so, as this allergy is fairly recent and I love nuts.
Jessica DeMay says
Hi Susan- I don't have a great substitution. You could google coconut flour shortbread to see what comes up. It's a much different flour so you can't sub 1:1. Hope that helps!
Susan Harris says
Thanks! I wanted to try those cranberry crumb bars ?
Jessica DeMay says
You still can, just use a different shortbread recipe.