Raspberry Crumble Bars
Perfectly balanced, crowd pleasing and drool worthy!
I was working on these bars for Valentine’s Day but they are TOO GOOD not to share now!
It is shortbread-like cookie base, a Raspberry Lemon filling + Crumble topping and it is out of this world YUMMY!
The cookie base has a nice buttery flavor and perfect texture that provides just enough crunch to balance the jammy filling, and the filling is just the right amount of sweet being balanced by a touch of lemon juice, and the a crumble topping is the perfect finish!
Plus they are gluten-free, vegan (that is dairy-free and egg-free) so they satisfy so many dietary needs or preferences.
And they are super easy to make. The shortbread cookie base is just 4 ingredients and comes together quickly. While it bakes for just 15 minutes, you mix together the filling (which is a blend of raspberry preserves, fresh raspberries and a touch of fresh lemon juice) and the crumble. Top the baked cookie base with the filling, sprinkle with crumble and bake a short bit longer. That’s it!
These bars makes a perfect dessert for Valentine’s Day, a Super Bowl party or any time!
Recipe adapted from America’s Test Kitchen.
Scroll down for recipe and leave a comment if you try.
Raspberry Crumble Bars
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Cookies and Bars
Cuisine: Gluten-Free, Egg-Free, Dairy-Free and Vegan Optional
- 1½ cups gluten-free flour (with xanthan gum) (we used GF Jules, affiliate link)
- ⅓ cup cane sugar
- ¼ teaspoon salt
- 8 tablespoons dairy free butter (or real butter), softened, cut into tablespoons (we used Earth Balance dairy-free, soy-free sticks) (NOTE: for a more buttery flavor, use 9 tablespoons of butter)
- 2 tablespoons packed brown sugar
- ⅓ cup pecans, finely chopped
- ¼ cup gluten free old fashioned rolled oats
- *plus ⅓ reserved cup of the cookie base dough
- ¾ cup raspberry preserves
- ¾ cup fresh raspberries
- 2¼ teaspoons fresh lemon juice
- Preheat oven to 375 degrees F
- Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
- Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
- Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
- Measure and set aside ⅓ cup of the dough, which will be used in the crumble.
- Using your hands, press the remaining dough into an even layer in the prepared baking pan.
- Bake 14-16 minutes or until edges begin to brown, rotating pan halfway though baking.
- While the base bakes, combine preserves, raspberries and lemon juice in a small bowl and mash with a fork until well combined but some berry pieces remain.
- While the base bakes, add the reserved dough, brown sugar, pecans and oats into the mixing bowl used for the base. Using a mixer, pastry cutter or your hands, mix until combined and "crumbly". Set aside.
- Pour Raspberry filling over the hot cookie base and spread evenly. Sprinkle with crumble topping pinching crumble with fingers to create tiny crumble "clumps". Do not press crumble into the filling.
- Bake 22-25 minutes or until filling bubbling and crumble topping golden brown.
- Let bars cool completely in the pan.
- When cooled completely, lift the the parchment paper out of the baking pan and onto a cutting board. Cut into square and enjoy!
- Store in the refrigerator for several days