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Cranberry Crumb Bars with Pecans and Rosemary

November 20, 2012 By Lisa Rose 21 Comments

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Cranberry Crumb Bars | Real Food Kosher

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 Crumble Bars

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.

Cranberry Sauce

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.

Click here to pin this recipe!

Cranberry Crumb Bars | Real Food Kosher

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Filed Under: desserts Tagged With: dairy-free, gluten-free, paleo, SCD

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Comments

  1. Gaby @A Crafty Gourmet says

    November 20, 2012 at 11:55 pm

    OMG!! These look soooo good! Will need to make these, but with sunflower seed flour because I can’t have almonds! YUM!

    Reply
    • lisa says

      November 21, 2012 at 6:29 pm

      Thanks Gaby – I’ve never hear of sunflower seed flour – do you just make it yourself?

      Reply
  2. Gaby @A Crafty Gourmet says

    November 20, 2012 at 11:55 pm

    oh and without butter, since I can’t have that either…

    Reply
    • lisa says

      November 21, 2012 at 6:30 pm

      What do you usually substitute with? I use coconut oil when I need to bake non-dairy (and maybe a bit of hazelnut oil for flavor) , though I haven’t tried yet with this recipe – but will update when I do.

      Reply
  3. judee@glutenfreea-Z says

    November 25, 2012 at 7:30 am

    Rosemary always gets my attention. I love the combination of flavors for this cranberry bar and I also love that it is real food and gluten free ,

    Reply
  4. Kate Koger says

    November 26, 2012 at 3:01 pm

    This recipe has just been shared on Google+ by Chowstalker and wow, wow, wow!!! Seriously such an amazing idea and flavour combination!!!!!!! I am now dying to make thease and may have to make them sooner rather than later. Am going to enjoy going through your website a bit more as I think you may have some amazing things on here!!!!!! w00t!

    Reply
    • Lisa says

      November 26, 2012 at 3:28 pm

      Thanks Kate! They are a real hit at home – one of our favorites.

      Reply
  5. Kate Koger says

    December 27, 2012 at 11:25 pm

    Hi Lisa Rose, I finally made the cranberry crumb bars (as part of our Christmas festivities) and they were AMAZING!! The family loved them but I feel it needed a touch more rosemary as I couldn’t taste it that much šŸ™ Will be making them again!!!! Slurp!! šŸ˜€

    Reply
    • lisa says

      December 30, 2012 at 2:55 pm

      Thanks for the feedback!

      Reply
  6. Lisa says

    January 23, 2013 at 11:05 am

    Wondering if leaving out the arrowroot & tapiocha flour would need to have something to balance their absence .. like doing more flour? Also, I don’t have almond flour but have quiona, brown rice, amaranth … I’m assuming I can use any of those interchangeably? This sounds so delicious & am looking forward to making them!! Thanks!

    Reply
    • Lisa says

      January 24, 2013 at 7:12 pm

      I use the arrowroot/tapioca to lighten the flour a bit to make it more flaky. I wouldn’t replace the exact amount.
      You may want to search for a shortbread cookie type of recipe using brown rice flour and the other flours you have instead of the nut flour one here. Much of this comes down to texture. Once you make your dough with your chosen flour you may need to adjust with more liquid or dry ingredient to get the right kind of dough forming.
      Please write back and let us know how you make your version!

      Reply
      • Lisa says

        January 29, 2013 at 2:44 pm

        Thanks! I’ll give it a try and will let you know how it turned out!

        Reply
  7. Tiffany Mladinich says

    March 19, 2014 at 9:48 am

    Hi Lisa! These sound amazing! I am really looking forward to making them. Can I use coconut flour instead of almond flour…or a combination, lessening the almond flour? I really have trouble with almonds, as I am hypothyroid and it is a goitrogen food. Thank you so much for any suggestions!

    Reply
    • Lisa Rose says

      March 19, 2014 at 11:09 am

      Thanks Tiffany!
      Coconut flour doesn’t substitute 1:1 with almond flour so you would have to play around with the recipe to make it work. But the dough is similar to a shortbread cookie dough – if you already have a shortbread recipe you like just use that and add the herbs and continue with the rest of the recipe.

      Reply
  8. chaya says

    November 26, 2014 at 7:22 pm

    These came out great. I used water in the cranberry mixture bc i didnt have an orange on hand and added a splash of maple syrup for sweetness. I used coconut oil to keep it paleo and blended the pecans with the dough. Came out great! thanks

    Reply

Trackbacks

  1. Cranberry Crumb Bars with Pecans and Rosemary | Paleo Digest says:
    November 20, 2012 at 2:46 pm

    […] web!Cranberry Crumb Bars with Pecans and Rosemary Real Food Digest / Posted on: November 20, 2012Real Food Digest – How many cranberry sauce recipes have you seen this week? How about doing something really […]

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  2. Favorite Holiday Cranberry Recipes | Our Heritage of Health says:
    November 21, 2013 at 11:11 am

    […] Cranberry Crumb Bars With Pecans and Rosemary by Real Food Kosher […]

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  3. Real Food Recipes for the Holidays: Christmas, Hanukkah & New Year’s Eve says:
    November 27, 2013 at 5:29 pm

    […] from Gutsy (GAPS, SCD, Paleo) Paleo Pumpkin Pie Pudding with Maple Candied Pecans from Meatified Cranberry Crumb Bars with Pecans and Rosemary from Real Food Kosher Primal Chocolate Coconut Amaze-balls from Cheerfully Imperfect Raw Egg Nog […]

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  4. Holiday Recipe Roundup: the best of the best | Eat Naked Now says:
    November 17, 2014 at 8:58 pm

    […] Cranberry sauce is a Thanksgiving staple, but there’s got to be other things you can do with these little nutrient-dense powerhouses? Lisa fromĀ Real Food Kosher has the answer: Cranberry Crumb Bars with Pecans and Rosemary. Yum! As she says: “I love this recipe because I love cranberries and wanted themĀ in a dessert. You can also use leftover cranberry sauce for the filling. And everyone loves it from kids to adults – and it’s easy to make ahead.”Ā  […]

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  5. 100+ Gluten Free Thanksgiving Recipes - Recipes to Nourish says:
    November 12, 2015 at 3:08 am

    […] Cranberry Crumb Bars with Pecans and Rosemary from Real Food Kosher […]

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  6. Holiday Recipe Roundup: the best of the best | Eat Naked Kitchen says:
    December 10, 2019 at 9:18 am

    […] can do with these little nutrient-dense powerhouses? Lisa fromĀ Real Food Kosher has the answer: Cranberry Crumb Bars with Pecans and Rosemary. Yum! As she says: “I love this recipe because I love cranberries and wanted themĀ in a […]

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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