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First of all, I am having a hard time wrapping my brain around the fact that the holiday season has already arrived. Didn’t we JUST ring in 2017? As cliché as I know this sounds, I swear the older I get, the faster time flies by me. That being said, I’m not mad that we are diving head first into the holiday spirit. Have you ever seen the movie “Elf?” I’m like Buddy. I freaking LOVE this time of year and all the goodies that come with it.

As many of you know, this is the busiest time of year for the bakery. Our M&D family works crazy hard to help others prepare their homes for holiday hosting and only after our amazing customers are ready to go, do they go home and do the same for themselves. I don’t know if it was the general positive vibe, the excitement of spending extra time with family or the sugar rush from inhaling baked goods every chance I could, but I used to thrive on that craziness and to this day, living in Florida where it’s kind of tough to get into a winter holiday spirit when it’s still 80 degrees (not complaining, just saying), I still really miss working there.

Anyway, I’m getting carried away here because what I really want to do today is share a new favorite recipe of mine with you. Since I am NOT in New York to taste test all the Thanksgiving goodies in the bakery, I will just have to make do on my own. BUT, since I will be indulging in all things carb and butter next week, I’m keeping things healthy until then.

These cranberry crumble bars will taste like you’re putting your health on the back burner but don’t worry … you won’t be!

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? It’s all about balance after all …

• 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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