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As you know, our Thanksgiving pre-orders have been in full swing since the first of the month. I hope you got your orders in and are ready to enjoy every bite! For those of you who like to do a LITTLE (not a lot) of cooking/baking … I’ve got a recipe for you today.

I’ll be up north for the holiday this year, staying with my in laws in Connecticut. I’m excited to be able to pop by the bakery and say hello to everybody and of course, grab some goodies. But I’ve also been playing around with some recipes to make for Thanksgiving at Matt’s family home. This one is a goodie!

Cranberry Crumble Bars

Serves: 12, 1 bar each

Ingredients & Tools

• Parchment paper
• Nonstick cooking spray

Crust:

• 1 cup dry old fashioned oats, gluten-free
• 1 cup whole raw almonds
• ¼ tsp. sea salt
• 3 Tbsp. coconut sugar
• ¼cup + 1 Tbsp. extra-virgin organic coconut oil, melted

Filling

• 3 cups cranberries, coarsely chopped
• ¼cup orange juice (100% juice – no added sugar)
• 1 Tbsp. orange zest
• 2 Tbsp. coconut sugar
• 1 Tbsp. cornstarch (bonus points for GMO-free)

Topping

• 3 Tbsp. coconut sugar
• 2 Tbsp. gluten-free all-purpose flour
• ¼ cup dry old fashioned oats, gluten-free
• 1 Tbsp. + 1½tsp. extra-virgin organic coconut oil

Instructions

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.
3. To make crust, place oats, almonds, salt, and sugar in food processor and pulse fine. Make sure no large pieces remain.
4. Add oil; pulse to mix. It should form a loose dough that sticks together when squeezed between two fingers. Add more oil if too dry.
5. Spread oat mixture into pan. Press into an even layer
6. Bake for 15 minutes. Increase heat to 375º F. Bake an additional 5 minutes, or until crust is fragrant and edges are slightly golden brown. Set aside.
7. Reduce oven temperature back down to 350º F.
8. To make filling, heat cranberries, orange juice, orange peel, sugar, and cornstarch in medium saucepan over medium heat, stirring frequent until bubbly (5-7 minutes). Set aside.
9. To make topping, combine sugar, flour, oats and oil in a small mixing bowl; mix with fork until mixture resembles coarse meal. Set aside.
10. Add cranberry mixture to crust; cover evenly.
11. Top with crumble topping; cover cranberries evenly.
12. Bake for 15 to 20 minutes, or until cranberry filling is warm and bubbly and topping is golden brown.
13. Cool completely for 1 to 2 hours. Lift parchment paper from pan; cut into 12 bars

What do you think? Do these have a place next to M&D sour cream apple pie?

• About
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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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