This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
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 crumble using 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!
- 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
- 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.