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paleo cranberry crumb bar on plate and topped with coconut cream

Paleo Cranberry Crumb Bars (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8" x 8" pan 1x


These paleo cranberry crumb bars have a simple shortbread crust and crumble that's filled with a tart cranberry-orange filling.  These cranberry bars are paleo, gluten free, dairy free, egg free and nut free.



Crust & Crumble


  • 12 oz fresh cranberries (about 3.5 cups)
  • 1/2 cup freshly squeezed orange juice
  • 3 Tbsp raw honey
  • 1/2 tsp cinnamon
  • 1/8 tsp salt


  1. Preheat oven to 350 degrees F.  Line an 8" square baking dish with parchment paper and set aside.
  2. Make the Crust & Crumble: In a large mixing bowl, combine all dry ingredients.  This includes: cassava flour, coconut sugar, cinnamon, baking soda and salt.  Mix in the shortening, flax egg, water and vanilla.  Mix with a fork, then use your hands to knead the dough.
  3. Separate the dough into two halves.  Press one half into the lined baking dish.
  4. Make the Filling: Place cranberries, orange juice and honey in a large sauce pan.  Set heat to medium and cook (uncovered) for 15 minutes, stirring every few minutes.  By the end, most of the cranberries should have burst and the filling should be thick.  Stir in the cinnamon and salt.
  5. Spread the filling over the crust in a nice, even layer.
  6. Break apart the crumble topping so that it is in little pieces.  Place it over the filling and gently press down.
  7. Put the bars in the oven and bake at 350 degrees for 20-25 minutes.
  8. Cool at least 20 minutes in the baking dish.  Serve warm or chill in the fridge overnight (I love them chilled).
  9. Storage: store bars in a sealed container or cover the baking dish.  Place the bars in the fridge and eat within one week.


*The crust/crumble may be made with an egg or flax egg.  1 flax egg = 1 Tbsp ground flax + 3 Tbsp water