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I’m a sucker for anything with a crumble, & these delicious bars hit the spot 😋 The tart cranberry filling, & sweet crust & crumble topping create the perfect balance of flavors… no one would guess they’re super wholesome! 👏

The recipe includes easy-to-make steps for the cranberry filling, but you can even use 1 1/2 cups of your leftover cranberry sauce from Thanksgiving for this one!

A dessert that’s perfect for the holidays, but can be eaten for breakfast or a snack any time of year too! Makes 9 bars.

cranberry crumble bars

For the crust & crumble topping, in a bowl mix:

-2 cups almond flour

-1/4 cup vanilla protein powder

-3 tbsp maple syrup

-3 tbsp coconut oil, melted

-1 tsp cinnamon

-pinch of sea salt

Measure out 1/2 cup of mixture & set aside to use later for the crumble topping. Pour & then press the remaining mixture into the bottom of a lined 8x8 pan (you can poke some holes in the crust with a fork so it bakes evenly & doesn’t bow up) & bake at 350 degrees for 12-18 minutes or until slightly golden brown. Let cool completely.

For the cranberry filling, in a saucepan add:

-1 1/2 cups fresh or frozen cranberries

-1/2 cup maple syrup

-1/4 cup water or orange juice

-1/4 tsp cinnamon

-pinch of sea salt

Stir over medium heat & once boiling, mash cranberries with a fork until the mixture resembles more of a jam. Continue cooking until thick, about 5 minutes.

Pour & evenly spread over the cooled crust, then sprinkle the reserved crumble topping over the filling. Bake for 20-30 minutes, until topping is golden brown. Let cool for at least 30 minutes before slicing & serving. Enjoy!