How many cranberry sauce recipes have you seen this week? How about doing something really mouthwatering with these tart delectable berries? Cranberries deserve a place at your dessert table (or breakfast, or snack) – and I’m not talking about muffins. These cranberry crumb bars with pecans and rosemary area a delicious way to celebrate Fall.
Of course you can’t have Thanksgiving without cranberry sauce, but for those leftovers, these crumb bars are a great “go-to” recipe – just substitute 2 cups of sauce for the filling.
This is also one of those master recipes that can be adjusted to the seasons. Make a blueberry filling in the summer and cherries in the spring (or use a favorite naturally sweetened jam). Simplify the recipe by omitting the rosemary and zest – they are there as flavor enhancers not as an essential component. Pecans can be substituted for other nuts – or left out. You can make these crumb bars year round and never repeat a recipe twice.
Cranberry Crumb Bars with Pecans and Rosemary (Gluten-Free)
The rosemary adds a subtle flavor but you may omit if you prefer.
3 cups almond flour
1/4 cup tapioca flour*
1/4 cup arrowroot flour*
1/2 cup maple sugar or other granulated natural sweetener
1/4 teaspoon sea salt
1/2 teaspoon baking powder
2 sticks (8 ounces) cold unsalted butter, cut into pieces
1 egg lightly beaten
1 teaspoon finely chopped fresh rosemary
1 cup pecans, lightly toasted and chopped
2 cups cranberry sauce (recipe below)
1. Preheat the oven to 350F. Grease a 9 x 13 inch baking pan and set aside.
2. In a food processor or mixer, combine the dry ingredients (almond flour to baking powder). Add the butter, egg, and rosemary and pulse or mix until dough just comes together.
3. Set aside 1 heaping cup of the dough mixture. Press remaining dough evenly into the greased pan.
4. Spread cranberry sauce evenly over the dough.
5. Mix the 1 cup dough with chopped nuts and sprinkle it in small clumps over the cranberry mixture.
6. Bake for 35-40 minutes or until topping is golden.
*You may also use 1/2 cup of either the arrowroot or tapioca. These starches lighten up the dough for a bit of flakiness, but can be left out if desired or on an SCD diet.
12 ounces cranberries
1 cup dates, coarsely chopped
Juice and zest of 1/2 an orange
Pinch of sea salt (optional)
1. Combine cranberries, dates, juice, and zest in a medium saucepan.
2. Simmer over medium heat, stirring occasionally, until cranberries pop open and sauce becomes thick.