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.)
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
This 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!