For dough:
- 3 cups Rolled oatsdivided
- ½ cup Almondsunsalted
- 1 tsp Baking powder
- ½ tsp Cinnamon
- ¼ tsp Sea salt
- ½ cup Butter
- â…“ cup Honey
For raspberry filling:
- 2 ½ cups Raspberriesfresh or frozen
- 1 tsp Vanilla extract
- 1 Lemonzested
- 1 pinch Sea salt
- 2 tbsp Honey
- 1 tbsp Tapioca flouror arrowroot starch or cornstarch
Raspberry Crumble Bars GF
These Raspberry Crumble Bars are delicious and straightforward to make. Fruity, naturally sweetened with honey, these gluten-free crumble bars are healthy, so you can feel good about eating them anytime. Plus, they are vegetarian-friendly.
The base of these bars is made with a few simple ingredients: oats, almonds, baking powder, butter, honey, and a pinch of cinnamon and salt. You don’t need to pre-bake the bottom crust before adding the raspberry filling. To make the filling, combine the fresh raspberries, vanilla, lemon zest, honey, and salt in a small saucepan. Once heated, add the tapioca flour and cook for another minute or two until thickened. Spread the raspberry filling evenly over the bottom crust, then sprinkle the remaining dough over the berries. Bake until golden brown and bubbling. Cool completely before cutting into bars. Enjoy!
To make the Raspberry Crumble Bars, you will need the following ingredients:
Steps to make Raspberry Crumble Bars GF
1 | Heat oven | |
Preheat the oven to 350 °F and line an 8×8-inch baking pan with parchment paper. | ||
2 | Process oats and almonds | 1 |
In a food processor, pulse together 2 ½ cups oats and ½ cup almonds into a flour. | ||
3 | Combine dry ingredients | 1 |
Transfer the oat and almond mixture to a large bowl. Add the remaining ½ cup oats, 1 teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon sea salt and stir to combine. | ||
4 | Make dough | 1 |
Add ½ cup cold butter and ⅓ cup honey. Using a wooden spoon or spatula incorporate it into the dry mixture until well combined and the dough is sticky. | ||
5 | Press dough into baking pan | 1 |
Add two-thirds of the dough to the prepared baking pan and press it firmly into the bottom. Set aside. | ||
6 | Prepare raspberry filling | 4 |
In a small pot on medium heat, add 2 ½ cups raspberries, 1 teaspoon vanilla extract, zest of a lemon, a pinch of salt, and 2 tablespoons honey. Heat gently for 3-4 minutes, and use a wooden spoon to break up the raspberries, leaving some chunks. | ||
7 | Add tapioca flour | 2 |
Add 1 tablespoon tapioca, and heat, stirring frequently, until the mixture has thickened, about 2 minutes. | ||
8 | Transfer raspberry filling to baking dish | 1 |
Transfer the raspberry mixture to the baking pan and use a spatula to spread it evenly across the base. | ||
9 | Add topping | 1 |
Sprinkle the remaining oat mixture evenly over the raspberry filling. | ||
10 | Bake | 25 |
Bake for 25 to 30 minutes or until bubbling and the topping is golden brown. Remove from the oven and let cool completely before cutting into bars. | ||
11 | Serve | |
Serve and enjoy! Store in the fridge for up to 5 days. | ||
Recipe Reviews
I made them today, and they turned out perfect!! Yummy!
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