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Raspberry Crumble Bars {from Everyday Grain-Free Baking}

By Kelly · 4 Comments

Raspberry Crumble Bars

In Southern California, fresh ripe raspberries arrive as early as May, which means it’s the perfect time to start stockpiling these delectable treats (as well as other delicious berry favorites, like organic strawberries and blueberries).

Once berry season is in full gear, we enjoy almost daily doses of fresh-from-the-field berries in homemade yogurt parfaits and atop grain-free granola. Of course, as the berries become overripe, they’re perfect for freezing and for making wonderful homemade preserves – both of which can be enjoyed year-round.

In celebration of berry season, I’m this special recipe from my cookbook, Everyday Grain-Free Baking. These delightful Raspberry Crumble Bars, with their slightly sweetened cookie crust, really highlight the sweet-n-tangy flavor of raspberries! (By the way, they’re absolutely delightful with any fruit preserves of choice! Feel free to substitute with apricot, strawberry, or mixed berry preserves.)

Raspberry Crumble Bars Close Up

Although there are several steps, these bars come to together quick-n-easy, making them a fun recipe for cooking with kids. They also freeze well, if you can resist the temptation of eating them all in one sitting

Book Cover EverydayGrainFreeBaking copyThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Print
Raspberry Crumble Bars

Yield: 12-16 bars

Ingredients

    For the Crust:
  • 1 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup butter (or coconut oil), melted
  • 1 Tbsp pure honey
  • 1 tsp pure vanilla extract
  • 1 Tbsp coconut flour
  • 1/2 cup homemade raspberry preserves (or your favorite all-fruit preserves)
  • For the Topping:
  • 1/3 Tbsp butter (or coconut oil), melted
  • 1 tsp pure honey
  • 3/4 cup blanched almond flour
  • 1/2 cup unsweetened finely shredded coconut
  • 1/4 cup sliced almonds

Instructions

  1. Preheat the oven to 325ºF.. Lightly oil an 8x8-inch baking dish with coconut oil. Line the bottom with two pieces of parchment paper, making sure the paper extends over two sides of the dish. (This will allow you to lift the bars out of the dish once baked and cooled.)
  2. Make the crust: In a small bowl, combine the almond flour, baking soda and salt. In a medium mixing bowl, whisk together the melted butter (or coconut oil), honey and vanilla. Then whisk in the coconut flour. Stir in the blanched almond flour mixture to the butter mixture, until well combined. (The dough will be crumbly, but should be moist enough that it sticks together when you pinch it.)
  3. Spoon the dough into the prepared baking dish, and press it evenly along the bottom to form the crust. Bake the crust for 5-6 minutes, just until it rises a bit. Remove from oven.
  4. Spoon the preserves over the hot crust and spread evenly making sure to leave about 1/4-inch of bare crust on all sides. This prevents the preserves from seeping under the crust.
  5. Make the topping: In the same bowl you used for the crust, whisk together the melted butter (or coconut oil) and honey. Using a spoon, stir in the blanched almond flour and shredded coconut until incorporated but still a bit crumbly.
  6. Using your fingers, evenly crumble the coconut topping over the top of the preserves. Then evenly scatter the sliced almond across the top. Gently press the almonds into the crumble topping a bit.
  7. Bake the bars for 18-20 minutes, until the crumble topping is lightly golden brown. Cool completely When the bars are completely cool cover and transfer to the refrigerator to chill, about 2-3 hours.
  8. Once bars are cold, remove from fridge and run a knife along the two sides without parchment. Using the parchment, gently lift the bar flat out of the dish and place on a cutting board. Cut into bars and enjoy!

Notes

Be sure to wait to cut the bars until they are cold. Otherwise, they will be quite crumbly and not hold together well. Wrap any leftover bars and store in the fridge or freezer.

*Also note, you can use any homemade or all-fruit preserves you’d like to create these delicious cookie bars. Some of our other favorites are apricot, mixed berry and strawberry. Enjoy!

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https://thenourishinghome.com/2014/03/raspberry-crumble-bars-gf/

You Might Also Like:

Chocolate Dipped Raspberry Brownie Bites (GF, DF option)
Raw Almond Butter Truffles (GF)
Chocolate Ohs! Sandwich Cookies

Filed Under: Cookies/Bars/Brownies ·

Comments

  1. Joy Roxborough says

    April 2, 2014 at 8:46 am

    Is it bad (toxic) to cook almond flour?

    Reply
    • Kelly says

      April 2, 2014 at 11:20 am

      I have never seen any research supporting that? Nuts have been roasted and baked for centuries. In fact, roasting nuts is one of the ways to help reduce phytic acid and increase digestibility. If you have a research white paper you’ve read that counters this, I’d love to see it. Blessings, Kelly 🙂

      Reply
  2. tina says

    May 5, 2016 at 6:13 pm

    Is it possible to sub a different flour for the coconut flour?

    Reply
    • Kelly says

      June 6, 2016 at 2:07 pm

      Since coconut flour is used minimally in this recipe to further help bind the ingredients, you could opt to use arrowroot in its place, but I can’t guarantee the results, although I think it will be fine. 🙂

      Reply

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