It’s officially the holiday season and to celebrate, I made these festive cranberry pear crumble bars. After all, it is also dessert season and the coziest time of year to be baking in the kitchen. It’s the best and my absolute favorite!
But, I want to talk more specifically about these bars…oh my gosh, these bars! I am in awe, friends and in love. There’s something very nostalgic about their flavor and the combo is total bliss. They taste brown sugary (no refined sugar used though), nutty, fruity and subtly spiced. And, that cranberry-pear filling is just so beautiful and festive looking!
Another wonderful thing about these cranberry pear crumble bars is their aroma — it makes the house smell like the holidays thanks to the cranberries, pears, orange juice and warm spices. It’s heavenly, cozy and inviting. It’s potpourri that you also get to eat — the best kind!
Okay, are you ready to kickoff holiday baking season with these crumble bars? I recommend you head to the kitchen and make these stat! I think it’s sure to be love at first bite, but definitely report back and let me know.
Lastly, I hope you all had a happy Thanksgiving! I spent mine with a big group of friends and it was everything I could have asked for, and more.
Cheers and enjoy!
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.
- 2.5 cups fresh cranberries
- 2-3 medium pears, peeled, cored and chopped into 1/2" pieces (about 3 cups worth)
- 3 Tbsp raw honey
- 3 Tbsp fresh squeezed orange juice
- 1/2 tsp fresh grated orange zest
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup grass-fed butter, ghee or coconut oil, melted and slightly cooled
- 2 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/2 cup raw pecans, roughly chopped
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.
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