Leftover Cranberry Sauce Crumble Bars (Paleo, Vegan)
Ok, so you made a huge meal this week and this weekend is the time for left overs. It’s the best part about spending days in the kitchen, is not spending days in the kitchen for the week following! Leftovers are the best, the flavors have chance to marinate together and you can get creative with what you do with the leftovers. Sandwiches, soups, rebaking your sweeter side dishes into new desserts. We have leftover cranberry sauce every year after our holiday meals. It’s that one side dish that you don’t eat a lot of or eat in larger amounts. So instead of wasting your cranberry sauce this year, reuse it and bake it into something else! I had the idea of making a cranberry sauce pie, maybe a galette, maybe mixing it as a topper on my ice cream…. But my winning idea was to make cranberry crumble bars. There’s something about a sweet crumbly topping that pairs well with the tart cranberry. When I make my cranberry sauce, I always sneak in a few frozen blueberries to sweeten it naturally just a little more. So when this baked into the bars, it was divine.
As always these bars are a gut-friendly dessert, safe on a low fodmap diet, and the perfect paleo dessert for your post-holiday meals, or just because! They are also vegan so it’s double bonus.
If you have leftovers, or just cranberry sauce on hand, homemade or packaged, these bars are the perfect balance of sweet and tart!
What is in these leftover cranberry crumble bars?
Almond Flour: The flour base of your crust and crumble. These gives the bars extra protein and keeps them low carb
Coconut Flour: This is used alongside the almond flour to absorb extra moisture
Sea Salt: Balances out the sweetness in dessert recipes
Coconut Sugar: My go-to low glycemic sweetener in most of my desserts. It does not taste like coconut! and is safe on most diets
Cinnamon: Just a touch in the crust and crumble. I love cinnamon with cranberries, I also mix it into my cranberry sauce
Non-Dairy/Vegan Butter: You can use any cold butter here, or may sub for coconut oil
Almond extract: Since we are using an almond flour crust, the almond extract pairs well and taste great with the cranberries. If almond isn’t your thing you can omit this
Almond Extract: This gives your crust a hint of almond flavor to pair with the tart cranberries
Vanilla Extract: This adds a touch of vanilla to your topping and crust
Cranberry Sauce: You can use any cranberry sauce here, the idea is to get rid of your leftovers!
Are these cranberry crumble bars easy to make?
These take just a few minutes to whip up. Especially if you already have your cranberry sauce on hand! The hardest part is waiting for them to cool.
Any special equipment for these cranberry crumble bars?
8x8” baking dish, and that’s about all you need
1 3/4 cup of almond flour
1 tbsp of coconut flour
1/2 tsp of baking soda
1/4 tsp of sea salt
1/2 tsp cinnamon
1/4 tsp almond extract
1/2 tsp of vanilla extract
1/3 cup coconut sugar
1/2 cup of cold vegan butter sticks, I use Earth Balance and Miyoko’s, or regular cold butter
1 - 1 1/2 cups of cranberry sauce. I used Pretty Delicious Life’s recipe as my base, and added in some blueberries for extra sweetness. But any cranberry sauce will do!
Line an 8x8” square baking dish with parchment and grease the edges where there is no parchment. Preheat the oven to 350F
In a medium size bowl, mix together all the ingredients except the cranberry sauce. You can mix with this with your hands, or use a mixer. It’ll form a dough.
Separate your dough and press 1/2 of it into the bottom of your lined baking dish, so it’s even and flat. Place in oven and lightly bake this bottom crust for 8 minutes.
Remove from oven and spread your leftover cranberry sauce onto the bottom crust. I used about 1 1/2 cups but you can use more or less depending how thick you want your filling to be. And how much you have left!
Once your cranberry sauce is spread even over your bottom layer, crumble the remaining mixture over the top of your cranberry evenly. I like to leave a little bit of the cranberry sauce showing through.
Bake for 25-30 minutes until top crumble is golden brown and edges bubble. Let cool on cooling rack until room temperature. You can try to remove the bars in one piece by lifting it out with your parchment, or you can cut your bars in the pan and remove individually.
Sprinkle with powdered sugar if desired, or serve with a big scoop of ice cream!
You can use any cranberry sauce here! I used Pretty Delicious Life’s recipe as my base, and added in some blueberries for extra sweetness. But any cranberry sauce will do! You may also add in as little or much as you have on hand. I used about 1 1/2 cups from what I had left
If your crust feels too sticky to crumble the topping, add a few tbsp of almond flour to your remaining mix to dry it out a bit
As always, if you make these cranberry crumble bars, leave comments or ratings below! I love to hear from you and it helps others. And be sure to tag me in your creations on Instagram @gutsy_baker and #gutsybakes!