Raspberry Crumble Bars are a deliciously sweet treat with just the right amount of tartness.

Best part of these Raspberry Crumble Bars is they’re made without any dairy products, gluten, or eggs.

This amazingly delicious recipe was adapted from Anthony William. The original recipe called for fresh raspberries and I just couldn’t wait to go to the store, so I adjusted his recipe to be used with frozen raspberries. 

Today’s Recipe: Raspberry Crumble Bars

Start with making the filling by place a small pot over medium-high heat. Add the maple syrup, lemon juice, arrowroot, and vanilla bean powder. Stir until evenly mixed, then add frozen raspberries.

Bring the mixture to a simmer and cook, stirring often, until thick and bubbly, about 5-6 minutes. Remove and set aside for 10 minutes to cool.

Next, make the crumble. Combine the oat flour, oats, coconut sugar, and cinnamon in a large mixing bowl. Pour in the melted coconut oil and stir until the dough clumps together.

Note on ingredients:

• If you don’t have oat flour, make your own. Just pour oats into your blender or food processor and blend until the oats have turned into a fine flour. Measure after making flour.
• You can substitute 2 tbsp. arrowroot for 1 tbsp. cornstarch + 2  tbsp. flour.

Place 2 cups of the crumble mixture into the prepared pan and set aside the rest. Press the mixture into the base of the pan.

Pour the raspberry filling on top of the base and spread out evenly. Sprinkle the rest of the crumb mixture over the filling.

Bake for 30-35 minutes, until the filling is bubbly and the top golden.

It is important to let these bars cool before cutting or they will fall apart.

You could serve this with coconut whip cream, but seriously, not necessary.

I am not sure how long this will keep as it disappeared in one day.

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RASPBERRY CRUMBLE BARS

Raspberry Crumble Bars are a deliciously sweet treat with just the right amount of tartness. Best of all, they’re made without any eggs, dairy products, or gluten.

Servings 12 bars

Ingredients

For the filling:

• 12 oz. frozen raspberries organic
• 1/4 cup maple syrup
• 2 tbsp. arrowroot starch
• 1/4 tsp. vanilla bean powder or 1 teaspoon vanilla extract
• 1 tsp. lemon juice fresh

For the base and topping:

• 1 cup gluten-free rolled oats
• 2 cups gluten free oat flour
• 1/2 cup coconut sugar
• 2 tbsp. maple syrup
• 1/2 cup coconut oil melted
• 1 tsp. cinnamon or cardamon

Instructions

1. Preheat oven to 350F/180C. Line an 8x8 inch pan with parchment paper. Set aside.
2. To make the filling, place a small pot over medium-high heat. Add the maple syrup, lemon juice, arrowroot, and vanilla bean powder. Stir until evenly mixed, then add frozen raspberries.
3. Bring the mixture to a simmer and cook, stirring often, until thick and bubbly, about 5-6 minutes. Remove and set aside to cool for 10 minutes.
4. To make the base and topping, combine the oat flour, oats, coconut sugar, and cinnamon in a large mixing bowl. Pour in the melted coconut oil and stir until the dough clumps together.
5. Place 2 cups of the mixture into the prepared pan and set aside the rest. Press the mixture evenly to the base of the pan using your fingers or a flat-bottomed glass.

6. Pour the raspberry filling on top of the base and spread out evenly. Sprinkle the rest of the crumb mixture over the filling. Sprinkle with more cinnamon.

7. Bake for 30-35 minutes, until the filling is bubbly and the top golden.
8. Remove from oven and cool completely before slicing into bars.

Recipe Notes

You can substitute arrowroot powder for 1 tbsp. cornstarch + 2  tbsp. flour.

I can’t wait to try this with other fruit, as the possibilities seem endless.
…and then, she paused for thought.