gluten-free raspberry crumble bars

Here’s a delicious Gluten-Free Raspberry Crumble Bars recipe — fruity, buttery, and perfect for snacking or dessert!

🍓 Gluten-Free Raspberry Crumble Bars

Ingredients:

For the crust & crumble:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)

• 1 ½ cups gluten-free rolled oats

• ½ cup light brown sugar (packed)

• ¼ cup granulated sugar

• ½ tsp baking powder

• ¼ tsp salt

• ¾ cup (170g) unsalted butter, melted and slightly cooled

• 1 tsp vanilla extract

For the raspberry filling:

• 1 ½ cups fresh or frozen raspberries

• 2 tbsp lemon juice

• 2 tbsp cornstarch

• ¼ cup maple syrup or honey (or sugar)

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.

2. Make the crust & crumble:

   • In a large bowl, mix together flour, oats, both sugars, baking powder, and salt.

   • Add the melted butter and vanilla. Stir until the mixture is crumbly and moist.

   • Press about 2/3 of the mixture firmly into the bottom of the prepared pan.

3. Make the raspberry filling:

   • In a saucepan over medium heat, combine raspberries, lemon juice, cornstarch, and sweetener.

   • Cook, stirring gently, for about 4–5 minutes or until thick and bubbly.

   • Remove from heat and stir in vanilla.

4. Assemble:

   • Pour the raspberry mixture over the crust.

   • Sprinkle the remaining crumble mixture over the top.

5. Bake for 30–35 minutes or until golden on top and the filling is bubbling.

6. Cool completely in the pan. Chill in the fridge before slicing for cleaner bars.

🌟 Tips:

• For a seedless filling, strain the raspberries before thickening.

• Add sliced almonds or shredded coconut to the crumble for extra texture.

• Store in the fridge for up to 5 days or freeze for up to 2 months.