This small batch recipe for Gluten Free Raspberry Crumble Bars has a delicious crust, a sweet and tangy raspberry filling, and a buttery topping.For more servings, double the recipe and bake in a 9x13” pan.
½cupbuttercold and cubed, 1 stick, 4 oz or 115 grams
1egg yolk
Filling
250grto 300 gr fresh raspberries
3tbspsugar38 grams
2tbspcornstarch20 grams
½tbsplemon juice
Instructions
Crust and crumb base dough:
Preheat the oven to 350 ℉. Grease and line a 9x5” pan or loaf pan leaving a parchment paper overhang on the sides (use a 9x13” pan for double recipe).
In a large bowl or in the food processor add the sugars, flour, oats, cinnamon, and salt and mix until well combined. If using a food processor the rolled oats will be cut up into tiny pieces and mixed up with the flour - you will barely notice them.
Add the cut cold butter pieces and pulse until it resembles wet sand. Add the egg yolk and process for a few seconds just until a dough forms. Do not overmix.
Raspberry Filling:
In a small bowl, mix together the frozen blueberries, sugar, cornstarch, and lemon juice until the blueberries are well coated.
Assembly:
Add ⅔ of the dough into the prepared pan and using your hands or a spoon press firmly and evenly around the bottom of the pan. Bake for 10 minutes.
Remove the crust from the oven and add the filling mixture on top, distributing evenly. Crumble the remaining dough mixture on top.
Bake for 45-50 minutes or until the top is light golden brown.
Allow to cool for 20 minutes before unmolding. Gently pull the parchment paper by the overhang and lift the bars, transferring to a serving plate. Cut them into squares and serve. Store at room temperature.