Raspberry Crumble Bars

Posted October 6, 2023 by: Admin #Kitchen

Indulge in the exquisite delight of these raspberry crumble bars, featuring a luscious buttery oatmeal crust brimming with the goodness of fresh berries. This delectable summer dessert is a unanimous family favorite. What’s more, these crumble bars boast gluten-free and vegetarian credentials, making them a wholesome choice for snacking or dessert.

If you’re anything like me, you can’t resist the allure of seasonal berries. The farmers’ market beckons, and the temptation to purchase (and devour) strawberries, raspberries, and blueberries is irresistible. The juiciness, freshness, and enhanced flavor of these seasonal treasures surpass the year-round offerings at the grocery store.

When berry season arrives, my quest for innovative and scrumptious ways to savor them begins, and that’s when the idea for these crumble bars took shape. Crafted with an oatmeal crust and sweetened naturally with berries and honey, these raspberry crumble bars are the quintessential celebration of vibrant summer berries!

While this recipe suggests tapioca flour or arrowroot starch to thicken the berries (while keeping them gluten-free), a small amount of cornstarch or regular flour will work equally well if these alternatives are unavailable. Moreover, if raspberries aren’t your preferred berry, feel free to substitute strawberries, blueberries, or even a medley of all three. These charming crumble bars promise to deliver an equally delightful taste experience.

Raspberry Crumble Bars

Featuring a flaky crust, a crumbly topping, and a generous dose of natural sweetness, these gluten-free Raspberry Crumble Bars are a delectable treat that will win over everyone’s taste buds!

Ingredients

Crust:

3 cups rolled oats
1/2 cup unsalted almonds
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup butter or coconut oil
1/3 cup honey

Filling:

2 1/2 cups fresh or frozen raspberries
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon tapioca flour or arrowroot starch (or regular flour)
Pinch of sea salt
2 tablespoons honey

Instructions

Preheat the oven to 350°F and line an 8×8 or 9×9 inch baking pan with parchment paper.
In a food processor, pulse 2 1/2 cups of the oats and all of the almonds until they reach a flour-like consistency.
Transfer the oat and almond mixture to a large mixing bowl and add the remaining rolled oats, baking powder, cinnamon, and salt. Stir to combine.
Add the cold butter and honey, and incorporate them into the oat mixture until the dough is well combined and sticky. (You can also use your hands for this step, as it’s more effective.)
Take two-thirds of the dough and press it firmly into the bottom of the prepared baking pan. Set aside.
In a small pot over medium heat, combine the raspberries, vanilla extract, lemon zest, salt, and honey. Use a wooden spoon to gently break up the raspberries (leaving some chunks is fine) and heat for 3-4 minutes until the raspberries become slightly liquid.
Once heated, add tapioca or arrowroot powder and continue to heat for another 1-2 minutes, stirring frequently, until the mixture thickens.
Spread the raspberry mixture evenly over the crust in the baking pan, then top it with the remaining oat mixture.
Bake in the preheated oven for 30-35 minutes, until the raspberry mixture bubbles and the top turns golden brown.
Remove from the oven and allow to cool completely before cutting into 9 bars.
Store the bars in the fridge for up to 5 days or in the freezer for up to a month.