Gluten-Free Apple Cranberry Oat Bars

Gluten-Free Apple Cranberry Oat Bars

These Gluten-Free Apple Cranberry Oat Bars are an absolutely irresistible treat. Their crumbly oaty biscuity exterior reveals a juicy peek of tangy apple and cranberry. They are a quick and easy crowd pleasing bake.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: bars

Calories: 373kcal

Author: Georgina Hartley

Ingredients

2 bramley apples about 500g, peeled, cored and diced
1 tablespoon water
150 g cranberry sauce
250 g unsalted butter at room temperature
140 g cassava flour
90 g gluten-free oat flour
170 g jumbo rolled gluten-free oats
200 g soft light brown sugar sifted
1½ teaspoons baking powder
½ teaspoon salt

Metric - US Customary

Instructions

Put the apples in a medium saucepan with the water. Place the lid on and stew on a low heat for about 20 minutes, stirring occasionally until they have broken down and softened. Stir in the cranberry sauce and leave to cool.
Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 5 and line and grease a rectangular baking tin 8” x 12”.
Add the rest of the ingredients into a large mixing bowl (or you can use a stand mixer) and rub together with your hands until everything has come together to form a dough.
Press ⅔ of the dough into the base of the baking tin to form an even layer.
Spread the cooled fruit on top.
Crumble the rest of the dough on the top and press down lightly into the fruit, don’t worry too much about it spreading out evenly.
Bake in the oven for 30 minutes until the top is golden brown and the fruit bubbling up.
Remove from the oven and leave to cool in the baking tray on a wire rack for 20 minutes.
Remove from the tin and cool completely on a wire rack before cutting into bars.

Notes

Fresh cranberries. You can use fresh cranberries rather than leftover cranberry sauce. Use 150g cranberries and cook in the saucepan with the apples. Do add 1½ tablespoons caster sugar as you’ll need a little sweetness.

Gluten-free flours. Please note this recipe has only been tested with cassava flour and oat flour and no other gluten-free flour substitutions.

Best eaten within 24 hours. The bars are delicious up to 2 days but they have a tendency to go a little soft after the first 24 hours. Try not to store in an airtight container but in a bread bin or in aluminium foil instead. I have also just wrapped them in a clean muslin before as well.

This recipe was adapted from The Pioneer Woman's Strawberry Oatmeal Bars

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.

Nutrition

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 bar, assuming the recipe is cut into 12 bars

Nutrition