Raspberry Crumble Bars
Raspberries and Crumble…I’m in!
These are as beautiful as they are delicious; a must addition to your Christmas Cookie Platter. They’re moist, tender, crumbly and crunchy with a sweet gooey filling. Want a little more pizazz? Add chopped pecans and/or shredded coconut.
Happy Holiday Baking!
Raspberry Oatmeal Crumble Bars
Author: Gluten Free Spinner
Recipe type: Cookies and Bars
Cuisine: Dessert
Yield: 20-24
Ingredients
Crumble
- 1¾ cups GF Oats
- 2 cups all purpose GF flour (I like cup 4 cup)
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup brown sugar
- 1 tsp vanilla extract
- ¾ cup butter, melted
- (optional ½ cup chopped pecans and/or ½ cup shredded coconut)
Filling
- 4 cups fresh or frozen raspberries
- ½ cup granulated sugar (adjust for tartness)
- 2 tsp lemon juice
- 3 Tbsp cornstarch
Instructions
- Preheat oven to 350 degrees
- Prepare 13x9 baking pan with non-stick spray
The Cumble/Crust
- In a large mixing bowl, whisk together the oats, flour, baking powder, cinnamon, salt, and brown sugar.
- Add the vanilla and melted butter and mix to combine all ingredients. This is where you add the optional pecans/coconut if using.
- Set aside ⅓ of the crumble mixture
- Press the balance of crumble mixture into the pan creating a crust.
Prepare the filling:
- Mix all filling ingredients together, smashing the raspberries a bit as you mix
- Spread filling over the crust
- Top with remaining crumble mixture,spreading evenly
- Bake 35-40 minutes until golden brown.
- Allow to rest 15-20 minutes before cutting into bars.
