Raspberry Crumble Bars
Ingredients
- 3 cups rolled oats
- 1/2 cup almonds
unsalted
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup butter or coconut oil
- 1/3 cup honey
- 2 1/2 cups raspberries
fresh or frozen
- 1 teaspoon vanilla extract
- 1 lemon
zested
- 1 tablespoon tapioca flour or arrowroot starch or flour
- 1 pinch sea salt
- 2 tablespoons honey
Directions
- 1
Preheat the oven to 350°F and line an 8×8 or 9×9 inch baking pan with parchment paper.
- 2
In a food processor, pulse together 2 1/2 cups of the oats and all of the almonds until they are ground into a flour-like consistency.
- 3
Once complete, transfer the oat and almond mixture to a large mixing bowl, add the remaining rolled oats, baking powder, cinnamon and salt and stir to combine.
- 4
Add the cold butter and honey and use a wooden spoon or spatula to incorporate it with the oat mixture until well combined and the dough is sticky. (You can also do this with your hands if you prefer, I find it works better).
- 5
Once complete, add two-thirds of the dough to the baking pan and use your hands to press it firmly into the bottom. Set aside.
- 6
In a small pot on medium heat, add the raspberries, vanilla extract, lemon zest, salt and honey. Use a wooden spoon to gently break up the raspberries (you can leave some chunks but you want them mostly broken down) and allow to heat gently for 3-4 minutes until raspberries become slightly liquidy.
- 7
Once heated, add tapioca or arrowroot powder and heat for another 1-2 minutes, stirring frequently, until the mixture has thickened.
- 8
Once the raspberry mixture is ready, transfer it to the baking pan and use a spatula to spread it evenly across the base, and then top it with remaining oat mixture.
- 9
Transfer the pan to the oven to bake for 30-35 minutes until raspberry mixture is bubbling and the top is golden brown.
- 10
Remove from the oven and allow to cool completely before slicing into 9 bars.
- 11
The bars can be stored in the fridge for up to 5 days or in the freezer for a month.
Raspberry Crumble Bars
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Based on 2 ratings
Rating Breakdown
About this Recipe
Searching for a delightful, wholesome treat that tastes as good as it looks? These gluten-free Raspberry Crumble Bars deliver a burst of natural sweetness with a satisfying texture that everyone will adore.
The magic truly lies in the balance of textures: a sturdy base of rolled oats and almonds provides a tender foundation, while the vibrant raspberry filling bursts with tart-sweet flavor. All this is crowned by a perfectly crumbly topping, ensuring every bite is a delightful experience, far from a typical sugary dessert.
Anticipate a harmonious blend of sweet and tart, with the bright zing of fresh raspberries complementing the comforting, nutty flavor of oats and almonds. These bars feature a distinct two-layer texture—a tender yet firm base, a gooey, fruit-packed center, and a delightful, crunchy crumble on top. It's a satisfying, wholesome indulgence that feels special without being overly complicated.
Feel free to swap butter for coconut oil to adjust the flavor profile or to suit dietary needs. While fresh raspberries are fantastic, frozen ones work beautifully too, making this a year-round option. If tapioca flour isn't handy, arrowroot starch or all-purpose flour can step in as a thickening agent for the raspberry filling.
These Raspberry Crumble Bars are perfect for a morning snack with coffee, an afternoon pick-me-up, or a light dessert. They’re a wonderful addition to any gathering or a simple, delicious treat to enjoy at home.