• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Cranberry Coconut Crumble Bars

    Oatmeal, shredded coconut, panela, and sugar help build the crust of these delicious Cranberry Coconut Crumble Bars, featuring left over cranberry sauce!


    Ingredients
    1/2
    prepared pie crust, thawed
    1/4
    cup
    rolled oats
    1/4
    cup
    unsweetened shredded coconut
    1/4
    cup
    sugar
    1/4
    cup
    panela, shredded
    1/4
    teaspoon
    cinnamon
    1/4
    teaspoon
    ginger
    3
    tablespoons
    unsalted butter, diced
    1
    cup
    sweetened cranberry sauce
    Directions
    Preheat oven to 350 F. Grease an 8x8 square pan with parchment paper and grease well. Set aside.
    Roll out pie crust on a well-floured surface until 1/4 inch thick. Cut out 8x8 inch square of crust and press into bottom of pan.
    In a medium sized bowl combine oats, shredded coconut, sugar, panela, cinnamon, and ginger. Cut in butter to create crumbles and set aside.
    Use 1/3 of crumbles to top pie crust evenly. Lightly press crumbles into pie crust. Top pie crust with cranberry sauce, spreading it out evenly and smoothly.
    Sprinkle top of bars evenly with crumbles then transfer to oven and bake for 30 minutes or until crumbles are golden. Serve warm with ice cream or cold from the fridge.

    The base number of servings for this recipe is 6
    OK

    Categories 

    BreakfastBrunch

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