Cold rainy weather makes me reach for comfort food. What is more comforting than cobbler?
Okay, it’s a sweet and you are still holding fast to your New Years resolutions. I get it, so am I. One thing that I crave when I clean up my eating habits is; not only the sweets I’ve eliminated, but the crunch of grains like oats.Jump to Recipe
Hmm… the warmth of cobbler, a bit of sweet, the crunch of oats, and that fact that someone has declared today Apricot Day…it sounds like a perfect time for Apricot Cranberry Cobbler Bars!
Why today would be declared Apricot Day is beyond me. Apricots are a late Spring into Summer fruit…January? Whatever. I’ll roll with it. The texture of apricots is perfect for cobbler AND they pair well with cranberries – Winter’s main fruit.
This recipe creates delicious crunchy sweet and chewy bars that can be eaten warm – and pair perfectly with a cup of hot tea.
More than that, if you’ve got a bit of self control, you CAN eat just one. No need to throw your New Year’s resolution progress off the rails!
You can make these bars using fresh or dried apricots. If you decide to use dried, you may want to soak them in a bit of warm water to soften them up a bit before throwing them in the batter. It is really up to you. The drier the apricots you use, the chewier they will be once baked.
You can also make this recipe GLUTEN FREE and/or VEGAN! See the Notes section of the recipe card for the details.!
Make the bars! …AND don’t let them derail any progress you’ve made towards clean eating! There is nothing wrong with enjoying the occasional treat!
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Apricot Cranberry Cobbler Bars
These bars are like delicious little bites of cobbler. You could even serve them for dessert with ice cream - as the base or the garnish!
Fruit and Nut Layer
- ½ cup apricots fresh or dried - diced
- ½ cup cranberries fresh or dried - diced
- 2 tbsp sugar
- 1 ½ cups dates chopped
- ¾ cup walnuts chopped and toasted
Crust and Streusel Topping
- 2 cups flour
- 2 cups oats
- ½ cup brown sugar
- ½ cup white sugar
- ½ tsp baking soda
- 1 cup butter melted
- 1 cup caramel sauce FG Recipe or ice cream topping
- ½ cup flour
Preheat oven to 350 ℉
Fruit and Nut Layer - Part 1
In a bowl combine the cranberries and the 2 Tbsp of sugar. Set aside.
Crust and Streusel Topping
In a second bowl, mix together 2 cups of flour, the 2 cups of oats, ½ cup of white sugar, ½ cup of brown sugar and the ½ tsp of baking soda. Once combined, add the cup of melted butter.
Reserve and set aside 1 cup of the crumb mixture. Press the remaining crumb mixture firmly into the bottom of a 13" x 9" baking pan. [PRO TIP: Use a potato masher to press the mixture into the pan. This helps create an even, packed layer.] Bake for 15 minutes.
Fruit and Nut Layer - Part 2
Add dates, walnuts and apricots to the cranberries. Mix them together. Then, sprinkle them evenly over the cooked crust.
Combine the 1 cup caramel sauce and ⅓ cup flour. Spoon it over the fruit and nut layer.
Top with the reserved 1 cup of crumb mixture. Bake 20 minutes or until slightly brown. Cool slightly before cutting into bars while still warm.
To make these Vegan: substitute vegan butter for traditional butter.
To make these Gluten Free: use gluten-free oats*, and Bob's Red Mill brand Paleo Flour in place of conventional wheat flour. [*NOTE: Oats are naturally gluten-free, however most commercially processed oats are at risk of being cross-contaminated with gluten during transport and manufacturing. IF you have celiac disease, you should seek out true gluten-free oats. If you simply avoid gluten as a lifestyle preference, regular oats should work well for you.]
If you want to make your own caramel sauce, try ours!