With their sweet/ tart cranberry filling and crumbly topping, these gluten-free cranberry crumb bars make a great addition to any cookie platter.
I’ve caught the baking bug, and as we head into December all I can think about is hunkering down in the kitchen, firing up the oven and baking up some sweet treats. ‘Tis the season and all that… not to mention that it’s a pretty nice way to spend the afternoon.
Bar cookies are always a must since they don’t require any rolling and make a big pan to share. One of my very favorites is a crumb bar, especially the kind that has a jammy filling sandwiched in between a buttery base and a crumbly top.
These sweet/tart bars have a lightly spiced cranberry filling because cranberries are the unofficial fruit of the season. Even after Thanksgiving has passed they find their way into all kinds of sweet treats, desserts and teas. And if you have an extra bag of cranberries hanging out in the back of your fridge, this is the perfect way to use them.
The best part is how simple they are to make. Even though there are three layers you only need to make one dough and one filling. All you need for the base and the topping is a bowl and a fork, everything comes together quickly to form a crumbly dough, part of which is pressed into the pan to form the base and the other which is sprinkled on top of the filling.
As for the jammy filling, it’s as easy as making cranberry sauce, you just simmer the berries along with a few seasonal spices like cinnamon and anise on the stove until thick and bubbly then pour it all over the baked crust. The reserved crumb topping is scattered across the top and into the oven it goes. The result is a tender and crumb filled bar with a vibrant red filling peeking through; just as good as a fruit pie or tart, but portable and that you can eat with your hands.