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+ servings

Gluten-Free Cranberry Apple Crumble Bars Recipe

An alternative to holiday pie, these cranberry and apple crumble bars pair well with ice cream or coconut whipped cream and can be made ahead of time.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Author Tessa Fisher


For the Filling

  • 2 apples peeled and chopped (I used Granny Smith but any will do)
  • 1 cup fresh cranberries
  • 1/3 cup coconut sugar
  • 1 1/2 tablespoons tapioca starch
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup water

For the Batter

  • 1 cup sorghum flour
  • 3/4 cup gluten-free oat flour
  • 1/2 cup tapioca starch
  • 1/4 teaspoon ground cinnamon
  • 2 1/4 cups gluten-free oats
  • 1/2 cup coconut sugar
  • 1 cup coconut oil melted and cooled
  • 2 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract


  • Grease a 8-inch or 9-inch square baking pan with coconut oil or spray. Line the bottom and sides with parchment paper. You want parchment to overhang on at least two sides. This will help you remove later. Preheat the oven to 350 degrees Fahrenheit.
  • For filling: In a large saucepan, place the apples, cranberries, coconut sugar, 1 1/2 tablespoons tapioca starch, cinnamon, nutmeg, and salt. Pour water over ingredients, stir, and bring to a boil. Once at a boil, reduce heat and simmer for 3 to 5 minutes until mixture thickens. Remove from heat and set aside to cool completely.
  • For batter: In a large bowl, whisk together sorghum flour, oat flour, tapioca starch, cinnamon, oats, and coconut sugar. Add coconut oil, maple syrup, and vanilla extract. Stir until mixture is evenly coated.
  • To assemble: Take half of the batter and press firmly into baking pan. Pour the cranberry apple filling over bottom layer and spread evenly. Add the remaining batter evenly over top and pat down lightly with your hands.
  • Bake for 25 to 30 minutes or until the top starts to turn golden brown. Remove from oven and cool on a wire rack until completely cool. Chill in the refrigerator for at least 2 hours or overnight. To slice, use overhanging parchment to remove from the pan and transfer to a cutting board. Slice into squares with a sharp knife. Reheat bars before serving if desired. Pairs well with vanilla ice cream or coconut whipped cream.