These festive cranberry pear crumble bars make a perfect holiday dessert. The cranberry-pear filling cooks with orange juice and warm spices, and the crust/crumble is made with almond and coconut flour. Free of gluten, grains and refined sugar. Option for dairy-free too.
Prepare the filling. In a saucepan over medium heat, add the pears, cranberries, orange juice, orange zest, honey, cinnamon and ginger. Stir and make sure the fruit is coated in the mixture. Bring to a boil. Continue cooking until pears soften and cranberries pop, about 7-10 minutes, stirring occasionally. Remove from heat and allow to cool while you assemble the crust and crumb layer.
Preheat oven to 350 degrees F. Line a 8x8 pan with parchment paper and set aside.
In a large bowl, add the almond flour, coconut flour, coconut sugar, cinnamon and sea salt. Stir to combine. Add the melted butter (or ghee or coconut oil), raw honey and vanilla extract. Stir until mixture is moist and starts to stick together.
Reserve 1 cup of the mixture for the topping. Pour remaining crumbs into prepared baking dish and press into an even layer. Bake in preheated oven for 12-15 minutes or until golden brown.
Spoon filling in an even layer over the warm crust. Then, top with reserved crumbs and chopped pecans. Place back in the oven for 25-30 minutes or until topping is golden brown. Let cool completely before cutting into 16 squares.
These bars can easily be made vegan by using the coconut oil option and subbing maple syrup for the raw honey.