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Cranberry Gingerbread Crumb Bars

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american


Jammy sweet cranberry filling between a gingerbread spiced crust and crumble combines two favorite holiday flavors in one healthier dessert!



Gingerbread Crust/Crumble

  • 1 cup (130g) gluten-free flour
  • 1 cup (80g) rolled oats
  • 1/4 cup (35g) coconut sugar
  • 2 tsps ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup (125g) Creamy SunButter
  • 1/4 cup (80g) molasses
  • 1 tsp vanilla extract

Cranberry Filling

  • 1 12oz bag (340g) fresh cranberries
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (50g) cane sugar
  • 1 1/2 tbsp arrowroot or tapioca starch
  • Zest of one orange
  • 1 tbsp orange juice


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine gluten-free flour, oats, coconut sugar, spices, and salt. Toss to combine. 
  3. In a separate small bowl, whisk together Creamy SunButter, molasses, and vanilla.
  4. Add wet ingredients to the dry, and use your hands or a fork to loosely mix until evenly combined and crumbly. 
  5. Press 2/3 of this mixture firmly into a 8×8″ square pan lined with parchment paper or sprayed with nonstick spray. Set aside.
  6. In a medium saucepan, combine all of the ingredients for the cranberry filling.
  7. Bring to a simmer on medium heat. Cook 4-5 minutes stirring continuously until it starts to thicken.
  8. Pour on top of the crust, and spread into an even layer.
  9. Crumble the remaining gingerbread mixture on top, pressing in lightly.
  10. Bake 30-35 minutes at 350°F until golden around the edges. 
  11. Cool completely (or even chill) before slicing into 16 squares.

Keywords: gluten free, oatmeal, holiday, Christmas, cinnamon, ginger, berry, healthy, baking