Description
Two layers of buttery cookie crust and a fresh homemade raspberry filling make these gluten-free raspberry crumb bars AMAZING. This delicious recipe is perfect on its own, but try them with vanilla ice cream for a more decadent treat.
Ingredients
Scale
For The Crust & Crumble Topping:
- 3/4 cup butter, melted and slightly cooled (1 1/2 sticks/170 grams)
- 1/2 cup packed light brown sugar (100 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free measure-for-measure flour (180 grams)
- 1 cup gluten-free rolled oats (90 grams)
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
For The Raspberry Filling:
- 12 ounces fresh raspberries (3 cups/340 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 1/2 Tablespoons cornstarch (20 grams)
- 1/2 Tablespoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
Optional Glaze:
- 1/2 cup powdered sugar (60 grams)
- 1-2 Tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8 square baking pan with parchment paper.
- Make The Crust Mixture. In a large bowl, combine cooled melted butter, brown sugar, granulated sugar, and vanilla. Stir to combine. Add gluten-free flour, gluten-free oats, baking soda, and salt and stir until clusters form and no dry patches remain. (The mixture will firm up as it sits!)
- Divide The Crust Mixture. Set Aside 3/4 cup brown sugar oat crumble mixture for the top of the bars and pat the rest out into your prepared pan to form the bottom crust.
- Make The Filling. In a medium saucepan, combine raspberries, sugar, cornstarch, lemon zest, and lemon juice. Heat the mixture over medium heat, using the back of a spatula to gently crush the berries. Cook, stirring constantly, until the raspberry filling comes to a simmer and the sauce thickens. It should thicken enough to coat the back of your spatula. (It’ll look jam-like.) Set filling aside to cool for 5 minutes.
- Assemble The Bars. Pour the raspberry filling over the bottom crust and spread into an even layer. (An offset spatula makes this easy!) Sprinkle the reserved 3/4 cup of the crumble mixture over the top of the raspberry layer. (It won’t completely cover the filling.)
- Bake & Cool. Then, bake the bars in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool 30 minutes on a wire rack, then transfer to the refrigerator to finish cooling completely. (This will make the bars easier to slice!)
- Top With Glaze. If desired, combine powdered sugar, 1 Tablespoon milk, and vanilla extract in a liquid measuring cup or small bowl and whisk until smooth and just pourable, adding more milk if needed. Drizzle the glaze over the bars and let it set. (It should set quickly!)
- Slice, Serve & Store. Use the parchment paper to lift the bars out of the pan and onto a cutting board. Carefully use a sharp knife to cut the bars into 12 rectangles and enjoy. Store leftover raspberry crumble bars in an airtight container in the refrigerator 3-4 days.
Notes
- Raspberries. I recommend using fresh berries when you can, but if frozen raspberries are your only option, I recommend increasing the cornstarch to 3 Tablespoons to account for the extra liquid that ice crystals will add to the filling. You’ll also want to go by the weight measurement (12 oz/340 grams) rather than 3 cups, since frozen berries don’t pack in as tightly as fresh.
- Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum. Weigh the flour for best results, or use the scoop and level method to avoid over packing flour into the measuring cup. I do not recommend coconut flour or almond flour for this recipe.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
