Raspberry Crumble Bars
Delicious Raspberry Crumble Bars with a buttery crumble topping and a juicy raspberry filling, perfect for any occasion.
Equipment
- Oven
- 8x8-inch Baking Pan
- Mixing Bowl
- Medium Pot
Ingredients
- 1 1/2 cups Gluten-Free Oat Flour Or all-purpose flour.
- 1 cup Old-Fashioned Rolled Oats Ensure gluten-free if desired.
- 1/2 cup Brown Sugar Packed, or coconut sugar as an alternative.
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 8 Tbsp Butter Or vegan butter, melted.
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 3 cups Fresh or Frozen Raspberries
- 3 Tbsp Pure Maple Syrup
- 1 tsp Vanilla Extract For the filling.
- 1 Tbsp Tapioca Flour Or arrowroot starch, corn starch can also be used.
- 1 Tbsp Lemon Juice Optional for the filling.
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
- In a large mixing bowl, combine oat flour, rolled oats, brown sugar, baking soda, salt, and lemon zest (if using).
- Add melted butter, vanilla extract, and almond extract. Stir until a crumble-like consistency forms.
- Press 1 3/4 cups of the crumble mixture into the bottom of the prepared pan.
- In a medium pot over medium heat, combine raspberries, maple syrup, vanilla extract, tapioca flour, lemon zest, lemon juice, and a pinch of salt. Gently mash the raspberries.
- Bring to a boil, then reduce heat and simmer for about 3-5 minutes until thickened.
- Pour the raspberry filling over the crust and spread evenly.
- Sprinkle the reserved crumble mixture over the raspberry filling.
- Bake for about 30 minutes, or until the filling is bubbly and the topping is golden brown.
- Cool on a wire rack, then refrigerate for extra firmness before cutting into squares.
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Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.