11/03/2016 | BY Mickey Trescott
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Looking for a crowd-pleasing, seasonal dessert to share with family and friends this holiday season? I’ve got you covered!
Although I’m not a huge sweet treat person, I miss the crumble bars of my days before food allergies. I used to love that combination of a gooey filling with a soft, sweet, flaky crust. Lucky for you guys, I’ve been hard at work creating a recipe that fits this bill!
The crust I use in this recipe is something I am particularly proud of, and very adaptable — I’ve used it for pie crusts as well as shortbread cookies. It is made with cassava flour, and you can find my favorite brand Otto’s Cassava Flour both on Amazon and in their online store. You could easily bake a crumbleusing any seasonal fruit as the base, and the dough on top. Let your imagination run wild!
A couple of notes… yes, you can use fresh cranberries here! I just call for frozen for ease of accessibility. Watch your cooking time with fresh cranberries as it may thicken up sooner.
Also, this recipe is “share with your non-AIP friends/family” sweet.I’ve tested it out with my non-AIP friends and family and everyone told me they wouldn’t feel deprived or unhappy if this was served at a family gathering instead of a glutinous counterpart. I wanted to create a recipe that would easily make everyone happy at a holiday celebration, no “excuses” or explanations needed.
If you are making just for yourself and you don’t care to go full celebration-sweet, you can absolutely get away with 1/2-3/4 of the honey called for in the recipe. Enjoy!
4.9 from 10 reviews
Cranberry Crumble Bars
Prep time
Cook time
Total time
Author: Mickey Trescott
Serves: 9 squares
Ingredients
- For the Crust:
- 1 cup coconut concentrate, warmed
- ½ cup honey, warmed
- ¼ cup coconut oil, warmed
- 1 tablespoon lemon juice
- 2 cups cassava flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoonscoconut sugar
- For the Filling:
- 3 cups frozen cranberries
- ¼ cup honey
- ¼ cup lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla powder
Instructions
- Make sure your ingredients are warmed and pourable. I like to use a warm water bath for 10 minutes to get everything soft. Preheat the oven to 350 degrees.
- Place the coconut concentrate, honey, coconut oil, and lemon juice in a food processor and process until combined. You can also use a bowl and whisk here.
- Place the cassava flour, baking soda, and sea salt (leave out the coconut sugar) in a small bowl together and combine. Add about three-quarters of the dry mixture to the food processor or mixing bowl, and pulse or mix until just combined. Don't overmix, this is how the crust turns out flaky! Add the remaining mixture and pulse once to combine.
- Scoop out half of the crust mixture into a square 8 x 8 baking dish lined with parchment paper. Your mixture should be crumbly, but form together nicely. Using your hands or a spatula, press the mixture to form an even layer on the bottom, working into the corners. Bake for 10 minutes.
- While the base is baking, place all of the filling ingredients in a saucepan on medium heat. Bring to a boil and cook, stirring, for 10-15 minutes until the mixture becomes thick and sticky.
- Pour the filling on top of the base, using a spatula to spread evenly over the surface.
- Sprinkle the coconut sugar over the remaining crust in the food processor or bowl. Pulse once to barely incorporate. Preserving the crumbly texture of the mixture by using your hands, pour on top of the filling. Don't press, but work the crumbles in to cover all the surface area. Bake for 15 minutes, or until lightly browned on top.
- Remove from oven, score into 9 squares with a knife, and let cool to room temperature before serving.
Notes
Make sure you use coconut concentrate for this recipe, otherwise known as coconut manna or coconut butter. It will not work with the top of a can of coconut milk! This recipe stores well refrigerated, although it tastes best at room temperature.
About Mickey Trescott
Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.
Looking for more AIP-compliant baking recipes?
Check out The Nutrient-Dense Kitchen by our very own Mickey Trescott, which includes a delicious collection of AIP baking recipes (with modifications for low-FODMAP, coconut-free, and low-carb diets!).
This book contains over 125 elimination diet friendly recipes, including appetizers, snacks, soups, stews, salads, main dishes, and desserts, with a focus on nutrient density. Also included are 5 meal plans and shopping lists, and all the information you need to get started on your healing journey.
Pick up your copy
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60 comments
Teresa says
11/03/16
Thanks for this recipe! Looks delicious. Just have one question. I don’t like coconut. With all of the coconut-derived products in this recipe, does it taste like coconut? I have found coconut oil that does not taste like coconut, but I’m not sure about the other items. Thanks!
Reply
Angie Alt says
11/04/16
Teresa-
I’ve made Mickey’s recipe many times & I don’t find it tastes like coconut. The fruit is a stronger flavor.Reply
Mickey Trescott says
11/07/16
Hi Teresa! Yes, this recipe has a little coconutty taste and there really isn’t a replacement for the concentrate. Check our recipe archives for a couple of coconut-free desserts – there are molasses cookies as well as a pumpkin cake!
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Louise G says
11/04/16
Hi Mickey – just wondered if I could use dried cranberries in this as I have a huge bag? Thank you for this recipe. Think it will work really well at Thanksgiving. Blessings.
Reply
Mickey Trescott says
11/07/16
Hi Louise,
The dried ones won’t substitute, unfortunately, although you could run an experiment by reconstituting some in warm coconut oil to see if they would thicken and moisten up?Reply
Michael Westgate says
11/09/16
I would love to try this recipe but I’m highly sensitive to yucca I’m wondering what else I can use in its place?
Reply
Mickey Trescott says
11/14/16
Hi Michael! I’m sorry, but I would choose a different recipe to make, as the texture here from the cassava flour is very unique. I’d try something with more of a coconut base!
Reply
11/16/16
[…] Cranberry Crumble Bars from Autoimmune Paleo *This crumble is a perfectly festive treat. […]
Reply
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Julie says
11/19/16
These look amazing! Awesome photos and recipe, can’t wait to try them, looks like a great holiday treat. Thanks for posting Mickey!
Reply
Mickey Trescott says
11/22/16
Thanks Julie!
Reply
Sgelley says
11/20/16
Mickey, I made these last night and they are delicious!! Even my husband (who does not follow AIP) had two! He said they were great. As someone who just started following AIP to help my Hashi’s it is great to have such a wonderful resource for recipes. Thanks to you and Angie for doing what you do. It is much appreciated.
Reply
Mickey Trescott says
11/22/16
So happy you enjoyed them!
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Sabrina says
11/30/16
Would fresh cranberries work instead of frozen? I bought too many on sale before thanksgiving 🙂
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Mickey Trescott says
12/03/16
Sabrina, Yes, although you may want to watch the filling and add a touch of water if it gets too dry!
Reply
Bethany says
12/05/16
Would vanilla extract (alcohol free) work instead of the powder? Can’t wait to make these!
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Mickey Trescott says
12/12/16
Hi Bethany! I think it would, but I haven’t personally tried it. Good luck!
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Stephanie says
10/22/17
I made these with the alcohol free vanilla as I could not find vanilla powder at my local health food store and they turned out great!
Reply
Mickey Trescott says
10/28/17
Glad you enjoyed them!
Reply
Laura says
12/07/16
This recipe looks lovely. My husband would really like me to give it a try. Would it be possible to use tapioca flour instead of cassava? I am really not a good baker and I am confused regarding the difference between the two?
Thank you for posting this recipe!
LauraReply
Mickey Trescott says
12/12/16
Hi Laura! Unfortunately tapioca flour is not going to have the right consistency. I haven’t found anything yet that subs well for cassava – it is very unique, and actually very much like real flour!
Reply
Patti says
01/01/17
Hi Laura,
I was thinking of getting the book but it seems like there are a lot of special ingredients to buy. I have never heard of vanilla powder or the flour it calls for. I have most every flour except this one. I don’t want to spend a lot of money on special ingredients.
I’m gluten free and it’s expensive enough and I also have an also auto immune disease.
I will check out the other ones the pumpkin sounds good.
Thank youReply
Mickey Trescott says
01/02/17
Hi Patti!
We don’t use cassava flour in the book–in fact, you can get all the ingredients year round, at almost any grocery store (including Wal Mart). We wanted the recipes to be accessible. This one is attempting to recreate a particular pastry, and the cassava flour is the closest I’ve found to actual wheat flour. If you don’t have it or want to get any, we have many desserts in our recipe archive with more “normal” flours. Good luck!Reply
Lidia says
01/18/17
I have a question just been dx with Psoriatic Arthitis, and have do to this diet AIP, till how many days into the diet can I use the Cassava flour?
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Mickey Trescott says
01/23/17
Hi Lidia! Cassava is included on the elimination diet, so you are good to go! Good luck with everything.
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Jamie says
01/28/17
These are super yummy!!!
My husband is not a huge fan of cranberries. Could I substitute blueberries for him? Would I use the same amount?Reply
Mickey Trescott says
See AlsoDanish Butter Cookies01/30/17
Jamie, I haven’t tried it, but it could work! I would guess it would be sweeter since the cranberries are a little more tart. Report back if you decide to try!
Reply
Jamie says
02/01/17
I substituted blueberries for the cranberries and used 1/3 cup of lemon juice instead of 1/4 cup. They turned out really well! Definitely less tart, but still some zip. I like tart, and my husband sweet…so if he had his way, the lemon juice would stay the same. Either way, I don’t think you can go wrong!
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Mickey Trescott says
02/06/17
Jamie, thanks for sharing!
Reply
Rachel Graham says
06/04/17
We couldn’t find cranberries and so used about 2 cups of strawberries and 1 cup of raspberries. It was a little juicier than I think it would be with cranberries (less of a bar than a crisp) but it was delicious! Next time we’ll try strawberry rhubarb.
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Mickey Trescott says
06/05/17
Thanks for sharing Rachel!
Reply
LISA PIENAAR says
10/26/21
I’ve Just made the recipe and substituted cranberries with frozen Mulberries and
Apple (blitzed it a bit with immersion blender). It’s yum!Reply
Mickey Trescott says
11/01/21
Thanks for sharing your successful substitution, Lisa!
Reply
Carolina says
03/08/17
Hi,
I have a doute, is Cassava ok for Hashimoto?
Thanks,
Carolina
Reply
Mickey Trescott says
03/13/17
Hi Carolina! We aren’t medical practitioners and can’t claim a particular food is good for a disease. Many of us find that we have sensitivities to individual foods after going through an elimination diet. Cassava is included on the elimination diet, but some may still react to it for another reason (such as cross reaction for those with celiac disease). Hope it helps!
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Danielle says
06/08/17
Is coconut concentrate like coconut butter/mana or coconut cream?
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Mickey Trescott says
06/09/17
Hey Danielle! It is solid at room temperature and sometimes called coconut butter, coconut manna, or coconut cream. It is NOT the fluffy stuff at the top of a can of coconut milk. Hope it helps!
Reply
LISA PIENAAR says
10/26/21
You can make it yourself from dessicated coconut by blitzing at high speed in a food processor for about 5 mins.
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Julie Rider says
11/08/17
Mine came out very crumbly???
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Mickey Trescott says
11/13/17
Hey Julie, they are supposed to be crumbly – hence the name “crumble bars”!
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Breana says
03/05/18
One of the most amazing desserts I’ve ever had! I have a huge sweet tooth and even though I don’t need processed sugar to satisfy it, I rarely have the time or energy to experiment with special diet treats. I made this for non-AIP family members (who don’t typically like anything to do with coconut) and everyone agreed it was SUPERB! We used a blueberry filling rather than cranberry, and I’m eager to try with fig and peach fillings as well! Not to mention, the cassava / coconut butter crust and crumble are absolutely delicious. We used an orange blossom honey, and I believe that put it over the top! Thanks for sharing 🙂
Reply
Mickey Trescott says
03/06/18
Breana,
Thanks for your thoughtful review! Glad you enjoyed!Reply
Genevieve says
12/06/18
Hi! I was wondering if you tried to freeze a batch to eat it later? I’m planning my christmas traveling and food for this trip, I would have liked to prepare this treat in advance. Thank you for your help!
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Mickey Trescott says
12/07/18
Hi Genevieve! I have not frozen this myself, but I think it would work, you just want to make sure they are fully thawed before eating. I think the topping will be quite hard, even at a cold temperature. Let me know how it goes!
Reply
12/13/18
[…] Cranberry Crumble Bars @ Autoimmune Wellness […]
Reply
Saundra says
12/19/18
This recipe looks so good. Do you think it might work with frozen cherries rather than the cranberries
Reply
Angie Alt says
12/20/18
Saundra-
I make Mickey’s recipe w/ other frozen fruits all the time. It works & it’s delicious!Reply
JoAnn says
10/14/19
I just love these bars, I add some cut up macintosh apples – (half of apple and cranberry) and they were awesome! I even froze them and they come out great when thawed and warmed a bit. Thanks somuch for this great recipe!
Reply
Kristin says
11/25/19
My mom is vegan. Can I sub maple syrup or agave for the honey?
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Mickey Trescott says
12/01/19
Hi Kristin! I would try maple syrup over agave, the flavor will be a little different but I still think the recipe would turn out.
Reply
Alexa Griggs says
12/20/19
I am wondering if coconut concentrate refers to coconut manna or or heavy coconut cream? I have both, but do not know which one is correct (or if either are).
Reply
Mickey Trescott says
12/30/19
Hi Alexa! Yes to the coconut manna, no to the heavy coconut cream. Hope that clears things up for you!
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Jessica Prince says
02/27/20
I am an experienced cook and I can see this is a very specific recipe that needs to followed exactly. I did just that, and it came out completely wrong. The “dough” in the food processor looked more like hummus-I double and triple checked all the measurements-what went wrong? I ended up adding twice as much of the dry ingredients just to make it dry enough. Everyone ate it though 🙂
Reply
Mickey Trescott says
03/02/20
Hi Jessica! I’m sorry the recipe didn’t work out for you. It sounds like you overmixed your dough – you’ll see a warning for that in step number 3. All it needs is a few quick pulses to combine everything together and keep the crust flaky.
Reply
Carolyn says
05/25/21
I bet this would be wonderful with rhubarb also
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Mickey Trescott says
05/31/21
Carolyn, if you give it a try please come back to let us know how it goes!
Reply
Suzanne says
09/11/21
This looks so good! What a great way to enjoy a treat while sticking to the good stuff!
Reply
Mickey Trescott says
09/13/21
Hi Vanessa – about a week, if you can manage not to eat them all!
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