Cranberry Crumble Bars (dairy-free)

A rich, tangy and delicious dairy-free dessert.

Cranberry Layer:

12 oz. bag of fresh cranberries (or about 3-1/2 cups)

2/3 cup sugar

2 tablespoons water

Crumble and topping:

3 cups all-purpose flour

1 cup white sugar

1/2 tsp. salt

1/2 cup melted vegan butter (I like Earth Balance)

1/4 cup coconut oil

Filling:

3 large eggs

1/3 cup Silk Oat Yeah! Oat Milk (the purple one)

1 cup light brown sugar

1 tsp. vanilla extract

1 tablespoon cornstarch

1/4 tsp. ground cinnamon

pinch of salt

Baking instructions

Preheat oven to 350 degrees. Spray a 9x13 pan baking dish with non-stick spray or rub with melted coconut oil.

Make the cranberry layer/filling first. Add the cranberries, sugar and water to a medium saucepan over medium-low heat. Let simmer, stirring often until the cranberries begin to pop, the sugar melts and the sauce begins to thicken. Remove from the heat and let cool.

For the crumble and topping: Stir together the flour, sugar, and salt together in a large mixing bowl. Add the melted "butter" and coconut oil and stir together until dough comes together like cookie dough. Add a splash of coconut oil if dough seems too dry. Press half of the dough into the bottom of the 9x13 pan.

For the filling: In a medium bowl, whisk together the eggs, oat milk, sugar, vanilla, cinnamon, salt and cornstarch. Gently fold in the cooled cranberry filling.

Pour the cranberry mixture over the top of the crumble crust. Crumble the remaining crumble "dough" over the cranberry filling. Bake for about 50 minutes or until the bars are set and no longer appear "runny". Cool completely. Bars are better if allowed to sit overnight before cutting. Slice into small squares. Enjoy!

DWYW (Do What You Want)

You can make these gluten-free by subbing the all-purpose flour for gluten-free flour.

I love Silk brand of oat milk. The purple carton is perfect for baking!

Recipe inspired by How Sweet Eats who provides daily inspiration!

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